Tuesday, October 16, 2007

Green Beans with Bacon

3 Reduced Fat Bacon Slices
1 cup Sweet Onion- chopped
2 (12oz) packages Frozen Green Beans- thawed
1 cup Low-Sodium Fat-Free Chicken Broth
2 tbsp Dijon Mustard
Salt and Pepper to taste

Cook bacon in large nonstick skillet over med-high heat 6-8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tsp drippings in skillet. Crumble bacon. Saute onion in hot drippings in skillet over med0high heat 2-3 minutes or until golden. Add green beans, broth and mustard, tosdsing to coat. Reduce heat to medium; cover and cook 5 miutes. Uncover and cook, stirring occasionally, 3 to 5 more minutes or until liquid thickens and is reduced by half. Add salt and papper to taste. Top with crumbled bacon. Serve immediatley,

Photograph: William Dickey

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