Monday, June 07, 2010

Southwest green beans for a crowd

Here's a recipe for green beans that one of our residents shared with me last month. I like it because it adds a healthy flavor punch to the green beans.

The resident, an accomplished cook, offered this advise:

"The more crispier the bacon, the better. The longer you cook it, the better"

I agree. The bacon with its rendered fat, tomatoes and chicken base all work together to form a rich sauce for the beans. The jalapeno adds punch to the dish.


Sysco sells 12 (2-pound) packages of frozen green beans in each case. For a vegetarian dish, saute the onions and tomato in butter or olive oil. Vegetable base can be used in place of the chicken base.

8 ounces bacon, diced
1 medium onion, thinly sliced
3-4 jalapeno chilies, minced
5 tomatoes, diced
2 tablespoons chicken base
4 pounds frozen green beans
Black pepper, to taste
1 cup chopped cilantro

Saute bacon in a large saute pan over medium heat until crisp. Remove bacon to a folded paper towel. Reserve bacon for later.

Drain all but 3 tablespoons of the bacon fat. Add onion and jalapeno chilies and cook until lightly browned, about 5 to 8 minutes. Add tomatoes and simmer until tomatoes break down render their juices. Add chicken base and pepper and stir.

Add beans. Stir, cover and cook until beans are crisp tender, about 15 to 20 minutes. Stir in cilantro and bacon. Adjust seasoning.

Serves 25 (1/2-cup) portions.

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