Green Beans with Bacon and Onions - use convenient, frozen green beans to make this great side dish for a family-friendly dinner.
When we move from warmer seasons into fall and winter, I always start to rely on food from my freezer more and more. Just because fresh produce isn't as plentiful during the winter months, doesn't mean we have to give up our veggies and fruits. When you shop your grocer's frozen foods section, you can enjoy your favorites any day of the year!
Are you familiar with the Frozen Food Foundation? I didn't know much about it until recently, but it's a non-profit organization that is dedicated to fostering scientific research, public awareness, and industry education about the nutritional and safety attributes of frozen foods. The FFF recently partnered with The University of California, Davis, to conduct a study that showed that frozen fruits and vegetables are generally nutritionally equal to, and sometimes even better than, the fresh counterparts. Frozen foods were analyzed under a variety of conditions and they found that by freezing, or using nature's "pause button," we can enjoy almost the identical level of nutrients from frozen foods as from fresh! The cost of frozen fruits and veggies compared to their out of season counterparts makes them a good budgetary choice, too.
We all know that Americans (nearly 80% actually!) don't consume enough fruit, but did you know that nearly 90% fail to meet dietary recommendations for vegetables! I had no idea the percentage was that high. Fruits and veggies contain essential nutrients and their consumption can reduce the risk of many chronic diseases. Because of the increasing rate of chronic diseases across all age groups, eating a fruit and veggie rich diet is so important.
I purchase and use frozen fruits and vegetables regularly. One of our favorites recipes using frozen vegetables is this one for Green Beans with Bacon and Onions. It's quick and easy to prepare and you probably have everything you need to make it in your kitchen right now!
How to Make Green Beans with Bacon and Onions
Cook the green beans according to the package directions. Drain well.
In a small skillet, cook the bacon until crispy. Drain and set aside.
While the beans and bacon are cooking and draining, heat the olive oil in a medium skillet over medium heat. Add the onion, salt, and pepper and cook, stirring frequently, until the onion is golden brown.
Add the drained green beans, crumbled bacon, and red wine vinegar to the skillet with the browned onion. Toss well and serve immediately.
More Green Bean Recipes on Never Enough Thyme:
- Old Fashioned Southern Green Beans
- Green Beans Caesar
- Braised Green Beans
- Barbecued Green Beans
- Potato and Green Bean Salad
- Green Beans with Cherry Tomatoes
Recipes Using Frozen Vegetables from Other Bloggers:
- Frozen Green Bean Fix-Up Sour Cream and Bacon from 101 Cooking for Two
- Simple Peas and Onions from Simply Recipes
- Peas and Bacon from Steamy Kitchen
- Quick Stir Fried Peas and Carrots from Indian Simmer
- Panera Broccoli Cheddar Soup from Copykat Recipes
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Green Beans with Bacon and Onions
- 1 lb. frozen cut green beans
- 3 slices cooked crumbled bacon
- 1 tblsp. olive oil
- 1 small onion sliced or chopped
- ½ tsp. salt
- ¼ tsp. pepper
- 1 tblsp. red wine vinegar
- Cook the green beans according to the package directions. Drain well.
- In a small skillet, cook the bacon until crispy. Drain and set aside.
- While the beans and bacon are cooking and draining, heat the olive oil in a medium skillet over medium heat. Add the onion, salt, and pepper and cook, stirring frequently, until the onion is golden brown.
- Add the drained green beans, crumbled bacon, and red wine vinegar to the skillet with the browned onion. Toss well and serve immediately.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
-- This post was originally sponsored by The Frozen Food Foundation.