In a large cast-iron skillet over medium heat, cook the bacon until it is lightly crisp . With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Add the onion to the bacon drippings . Cook the onion until it is soft and tender, about 8 minutes. Transfer it to a bowl.
Add the walnuts to the same pan and cook, shaking the pan often, until they are lightly golden, about 5 minutes. Add the walnuts to the bowl with the onion and crumble in the bacon. Add the parsley and toss the whole mixture well. Set aside.Bring a large pot of heavily salted water to a boil. Add the beans and blanch them for 5 minutes. While they cook, prepare a large bowl of ice water. Drain the beans in a colander and immediately plunge them into the ice water to stop the cooking.
Remove the pan from the heat and add the green beans. Sprinkle them evenly with the bacon and onion mixture and bake until bubbly, approximately 15 minutes.
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BA's Best Green Bean CasseroleYou can make your own fried shallots or onions, but French’s are astonishingly delicious and practically define this green bean casserole recipe (and you can find them at pretty much any grocery store). Made this 3 years ago. Even deep fried my own shallots for top. It tasted great, but alas everyone in the family wanted the canned soup and bean version because it was what they remembered growing up. So much of Thanksgiving food is tide to tradition and memories. Anyway This tweet from is retweeted via foods_HQ which tracks selected cooking related handles and retweets them 24x7. Follow to be always up to date with everything happening in the food world. Retweet and spread the word.
Source: bonappetit - 🏆 482. / 51 Read more »
2 simple ways to upgrade classic green bean casseroleSwitching in frozen vegetables for canned makes a world of difference. The answer is: butter. And lots of it!! And heavy cream. Praise be to the Lord, we never had to eat GBC.
Source: TODAYshow - 🏆 389. / 55 Read more »
Grilled Potato and Green Bean Salad Recipe on Food52Potato salads usually fall into two camps: cold and mayo-slicked, or warm and vinegary. I have a soft spot for both. But give me a choice, and I’ll go for this feisty, grilled version that's essentially of a hybrid of the two every single time. A long-time fan of mayo marinades (see my Mayo-Grilled Coleslaw + Grilled Bread Salad with Broccoli Rabe and Summer Squash on this site), I applied the same treatment to potato salad. The technique is simple: par-cook potatoes and green beans until just shy of tender, toss them in a totally addictive mix of mayo, miso, and mustard (with lots of lemon to keep things bright and lively), then grill them until blistered and fully cooked through. Serve the extra mayo sauce on the side, so people can choose if they want to slather extra on top of their helping (me, always!). It's a gutsy rendition of potato salad, one that’ll provide a welcome jolt of excitement to your summer barbecue and potluck routine. A few tips: I like using new (i.e., freshly dug) red potatoes because of their thin skins and sweet, creamy interiors, but when they’re not in season, feel free to substitute larger, mature potatoes (peel them first). To make this salad in advance, par-cook the potatoes and green beans and toss them in the mayo sauce—then refrigerate for several hours until ready to grill. Or, assemble the whole thing several hours in advance and serve at room temperature. This salad is completely fuss-free and easygoing, just as summer salads should be.
Source: Food52 - 🏆 113. / 63 Read more »
Fully Loaded Black Bean Nachos with Red and Green SalsasYou might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes. Just admit it. You wanted Nachos. Yummy 😋 Oh, yes. This is what I’ll try first. Cc: chamroonster
Source: bonappetit - 🏆 482. / 51 Read more »
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Source: Food52 - 🏆 113. / 63 Read more »