Bacon lends a smoky note to this colorful medley of carrots and green beans.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cook bacon in a large skillet, uncovered, over medium heat for 8 to 10 minutes or just until crisp, turning occasionally. Remove bacon, reserving drippings; drain bacon on paper towels.

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  • Drain all but 2 tablespoons of the bacon drippings from the skillet. Add green beans, carrots, margarine or butter, and garlic. Stir-fry over medium-high heat about 5 minutes or until vegetables are crisp-tender.

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  • Crumble bacon. Stir pepper into vegetable mixture. Remove from heat. Transfer to a serving bowl. Top with crumbled bacon. Makes 8 side-dish servings.

Tips

Up to 24 hours ahead, prepare carrot strips; cover and chill until needed.

Nutrition Facts

127 calories; 9 g total fat; 3 g saturated fat; 8 mg cholesterol; 165 mg sodium. 10 g carbohydrates; 2 g fiber; 3 g protein; 1381 RE vitamin a; 8 mg vitamin c; 30 mg calcium; 1 mg iron;

Reviews (1)

4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/26/2017
Im sorry I didnt add a photo. However, the recipe was my base for my additions. I added coconut sugar, salt and pepper to taste, I didnt have cloves so I used allspice and chopped onions. I did a second round with a pound of fresh beans, a fresh onion, cut carrots kinda thick. and a pound of bacon cut into pieces. This was well worth it as my family wiped out 2 pounds of bean salad in one session.