My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, October 4, 2011

Fancy Green Beans

The fall green beans are still plentiful and I'm always looking for a new way to prepare them. You know without the ham hock and simmering the beans all afternoon.

If I remember correctly this is an old Paula Deen recipe. I've used it for about 5 years. Nice change of pace.

Fancy Green Beans
6-8 servings
print recipe

2 tablespoons teriyaki sauce
1 tablespoon honey
1 tablespoon butter
1 tablespoon fresh lemon juice
1 1/2 pounds fresh green beans
2 slices bacon (got to have a little bacon grease)
1/2 cup red bell pepper strips
1/2 cup thin onion wedges
1/2 cup whole cashews

In a small bowl, stir together the teriyaki sauce, honey, and butter.
Fill a bowl with cold water and ice cubes.

Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.

In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.


  1. This is really unusual,, the cashews are a nice addition,, the vegetarians would be happy,,

  2. what a cool twist on beans! i never get sick of smothered beans though!

  3. this sounds wonderful - one I will definitely try. Thanks for all you share with us.


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