These green beans are so much better than those mushy green bean casseroles. Seems like so many Thanksgiving foods are on the mushy spectrum. Kids may not like these, but they are a nice change for adults:
Green Beans with Mushrooms and Bacon
Yield: about 6 servings
6 slices bacon
1 pound green beans, stems removed
1 pound medium-sized mushrooms, each cut into quarters
1 large red onion, sliced
1/2 cup water
2 tablespoons cider vinegar
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
In a 12-inch skillet over medium-low heat, cook bacon until crisp; remove to paper towels to drain
To bacon drippings remaining in skillet over medium heat, add whole green beans, mushrooms, onion, water, vinegar, salt, and crushed red pepper; cover skillet and cook, stirring occasionally, until vegetables are tender, about 20 minutes.
To serve, spoon bean mixture into bowl. Crumble bacon and sprinkle over beans.
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on top of the taters and sticks it back in. A few moments later, we smell a burnt sugar smell and it turns out the marshmellows had expanded so much they were stuck to the heating element in the top of the oven and burning.
