This is my side dish, in which I am well pleased.

Fried Bacon Onion Green Bean Stuff.


  • Half an onion
  • A pound or two of green beans
  • As much bacon as will fit in a Foreman Grill

Chop up the onion; dump it in a frying pan with some olive oil and salt.  Spread it around, turn burner to medium.

Load up the grill with the bacon.

Wash green beans, chop off ends.

Dump green beans into frying pan once the onions start look like they’re cooking.

Cook beans and onions uncovered.  Stir every so often.

Take the bacon grease collecting from grill from time to time and dump it on the green beans.

Cook bacon until crispy and done.  Remove bacon, cut up, mix with green beans.

Continue to cook until onions are caramelized, or whatever it’s called when they get kind of crispy but not actually burned and nasty.

Eat.  Growl at your wife if she dares put her hand near your food dish.  Err, plate.

Serves… two, dammit.


  • Skip says:

    A little light on the bacon, but sounds good. These days I usually roast bacon in the oven. 425 on a cookie pan, thin takes 8-10 minutes, 12 if you like it really crispy, thick usually takes 15-17 minutes. The grease is easily collectible from the pan. Cooking it this way keeps it from having the wrinkled bits that aren’t as cooked, and mostly keeps it flat.

  • Estragon says:

    I will have to try that tip, Skip – thanks!
    Moe ~ Sounds delicious, but couldn’t you just add bacon to nearly anything else and call it a “recipe”?

    Since I’m usually only permitted to practice culinary arts which include the word, “healthy,” let me share a rare venture into guilt-free taste.

    Years ago someone gave me a “Fry-Daddy” deep frying thing. I tried to make french fries first of all . . . they sucked, limper than Obama’s spine, and I felt I had wasted a good bit of oil, put it way back in a cabinet . . . until I learned the secret.

    It takes a long time, but it’s worth it. Cut the fries to the standard size and soak in salt water while the oil heats up to medium or about 325. Drain and pat dry, then submerge in hot oil until they just start to turn gold. Then – take them out! and allow to cool and drain for at least half an hour, until they are at room temperature.

    Now, just before ready to serve, reheat the oil to medium-high, or around 375. Put the fries in again, stirring occasionally, until the desired golden color and crispness – just a few minutes. Serve hot, and they are crispy outside, tender inside, and delicious.

RSS feed for comments on this post.

Site by Neil Stevens | Theme by