{"id":2083,"date":"2014-01-26T08:27:16","date_gmt":"2014-01-26T14:27:16","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=2083"},"modified":"2014-01-26T08:27:16","modified_gmt":"2014-01-26T14:27:16","slug":"green-beans-bacon","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=2083","title":{"rendered":"Green Beans & Bacon"},"content":{"rendered":"

\"Green<\/a><\/p>\n

For the longest time, it seemed in vogue to cook vegetables al dente or tender-crisp. I happen to like my vegetables cooked that way, though I may just be dating myself by publicly declaring such. My wife (and often food photographer for the site) prefers vegetables like beans to be fully cooked. This Cajun-inspired dish employs the technique of cooking in a relatively small amount of liquid, fully cooking the beans while infusing them with savoury flavours. Whichever “vegetable doneness” camp you may be from, this combination of beans, bacon and spice is certain to win you over.<\/p>\n

Time: 40 minutes<\/strong><\/p>\n

Serves: 4<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

8 strips bacon \u2013 cut into squares<\/address>\n
1 large onion \u2013 diced<\/address>\n
3 cloves garlic – finely chopped or grated<\/address>\n
\u00bd teaspoon red pepper flakes<\/address>\n
2 pounds green beans \u2013 trimmed<\/address>\n
\u00bd cup chicken or vegetable stock<\/address>\n
Salt and Pepper to Taste<\/address>\n
\u00a0<\/address>\n

Preparation:<\/strong><\/p>\n

Place a suitable pot or Dutch oven on medium heat and add the bacon once it reaches temperature. Stir the bacon occasionally until lightly browned.<\/p>\n

Add the onion, stirring occasionally for five minutes.<\/p>\n

Stir in the garlic and pepper flakes and cook for one minute.<\/p>\n

Add the beans and stock, then bring the heat to high until a boil is reached. Cover and reduce to simmer for ten minutes. Uncover and cook, stirring a few times for ten more minutes.<\/p>\n

Remove from heat, then season with salt and pepper, serving immediately.<\/p>\n

Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

For the longest time, it seemed in vogue to cook vegetables al dente or tender-crisp. I happen to like my vegetables cooked that way, though… <\/p>\n","protected":false},"author":1,"featured_media":2082,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,10],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2014\/01\/Green-Beans-Bacon.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2083"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2083"}],"version-history":[{"count":3,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2083\/revisions"}],"predecessor-version":[{"id":2090,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2083\/revisions\/2090"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/2082"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2083"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2083"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2083"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}