Thursday, April 25, 2013

French Beans and Dirty Rice - Beth Style

We had some yummy BBQ chicken cooked on the grill with a side of some mother-in-law favorites from the family cookbook I was given for my birthday! Both sides were SUPER delicious!

Beth's Skillet French Beans

1 lb fresh string beans (I used Trader Joe frozen)
1 medium onion - sliced
1 T dried tyme
4 strips of cooked bacon, crispy (I used reduced fat)
1/4 cup slivered almonds
3/4 cup olive oil
salt and pepper to taste
1 medium lime ( I used lemon)

1. Snap beans and rinse well. Drain extra water. If using frozen - omit this step. Meanwhile, cook bacon in microwave according to directions on the package. Crumble bacon once cooled.
2. Boil beans in water until al dente (5 minutes or less). Drain.
3. In large skillet, pour olive oil and heat on high. Place beans and onions in. Turn heat down to medium-low.
4. Add bacon, slivered onions, salt and pepper, thyme and lime (or lemon) juice. Toss.
5. Simmer 15 minutes. Serve hot.

Beth's Dirty Rice
(with some minor Emily adjustments)

2 cans of Beef Consume Soup (in the Campbell's soup section).
1/2 stick of butter - sliced
1 medium yellow onion - diced
1 cup of rice

1. Place soup, rice and onion in a 9x13 baking dish. Drop butter over the top of dish.
2. Bake, uncovered, on 350 degrees for 45 minutes. Stir when halfway done.

Thank you so much for sharing your recipes with us Beth! Both of these side dishes were a HIT and covered us for two nights - that's my kind of cooking! :)

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