Green Beans With Smoked Turkey Bacon Recipes

SOUL FOOD GREEN BEANS

Steps:

• Snap the ends off the green beans and then snap the beans in half. (discard the ends) Set aside.
• In a large deep skillet or pot, melt butter over medium heat.
• Saute onions until tender.
• Add garlic and saute until fragrant and golden.
• Add chicken broth, red pepper flakes, and turkey leg.
• Simmer covered for about 15-20 minutes.
• Remove turkey leg, let cool and dice into small pieces. (set aside)
• Add the green beans into the pot.
• Return the bone and skin to the pot.
• Cover and simmer for 2 hours (or longer) or until green beans are tender. (slow and low is the BEST way to cook them)
• When green beans are done, taste the broth and add salt and black pepper if needed.
• Stir in the chopped turkey leg.
• Serve hot.

GREEN BEANS WITH SMOKED TURKEY BACON

Steps:

• Place first 4 ingredients in a 6-qt. slow cooker. In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Add to slow cooker., In a small bowl, mix tomatoes, lemon juice, parsley, garlic, curry, pepper and salt. Pour over bean mixture., Cook, covered, on low 5-6 hours or until green beans are tender. Stir in basil. Top with cheese before serving.

QUICK GREEN BEANS WITH BACON

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, until beans are crisp-tender, 8-10 minutes; drain. In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender, stirring occasionally, 3-5 minutes., Add beans to bacon mixture. Sprinkle with salt and pepper; toss to coat.

GREEN BEANS WITH POTATOES AND SMOKED TURKEY

Steps:

• Place the turkey tails and onion in a 4-quart Dutch oven and fill halfway with water. Season the water with the salt and 1 teaspoon pepper. Bring the water to a boil, then cover and simmer over low heat until the meat falls off the bones, about 2 hours. Remove and discard the bones and skin; return the meat to the pot.
• Add the potatoes and green beans to the Dutch oven and simmer until the green beans are very tender and the potatoes can be pierced easily with a knife, about 20 minutes.
• Meanwhile, melt the butter in a small skillet, then add the garlic and remaining teaspoon black pepper and cook for 2 minutes. When the beans and potatoes are done, scoop with a slotted spoon to a serving dish and drizzle with the garlic butter.