Although green vegetables cooked crisp-tender is au courant, nothing can beat these old-fashioned, slowly simmered green beans. Try them with Ham with Cider Glaze; add scalloped potatoes, a gelatin salad and soft dinner rolls to the menu.
- 3 slices bacon (diced)
- 1/2 cup onion (chopped)
- 1/2 cup celery (chopped)
- 2 cloves garlic (crushed)
- 2/3 cup water
- 3 dashes hot pepper sauce
- 16 ounces green beans (frozen, cut)
- In small skillet cook bacon until crisp. Remove; drain, reserving 2 tablespoons bacon drippings in skillet. Add onion, celery and garlic; cook and stir over medium heat until tender but not browned, about 3-4 minutes. Add water, bring to boil. Stir in green beans, bacon and hot pepper sauce. Reduce heat, simmer 20-25 minutes or to desired doneness.