Teriyaki Green Beans

Teriyaki Green Beans

I'm BACK! With a new camera and dozens of fantastic recipes in hand! I thought I best start with something simple. Green Beans - my favorite vegetable of all times. I can't find enough new ways to cook them. Green beans are an excellent source of vitamin K (strong bones) and vitamin C, just one cup provides 25% of K and 20% of C. Summer is high season for these crunchy, delicious veggies. This flavorful recipe is absolutely a cinch to prepare, and who doesn't like anything with bacon in it? Teriyaki is a japanese form of cooking literally meaning 'luster' teri and 'broil' yaki. If you don't have any on hand, just use soy sauce combined with a bit of sugar and mirin (japanese cooking wine, rice wine would be fine). Trust me when I say even kids will like this dish. Happy cooking!

origin - Pat Ann
difficulty - simple
health meter - high

1 1/2 lbs green beans (snap off 1/4 inch on stem end)
2-3 slice bacon cooked until crisp and cut into 1/4 inch pieces (reserve 2 tbsp. grease)
2 tbsp. teriyaki sauce
1 tbsp. honey
1 tbsp. butter
1 tbsp. fresh lemon juice
1/2 cup chopped or sliced onions
1/2 cup roughly chopped cashews

Cook green beans in boiling salted water until crisp tender (about 4 minutes), plunge into ice water bath to stop cooking and then drain and pat dry with paper towel. Keep in mind that you will be sauteing them which will continue to cook the green beans. In medium saucepan heat bacon grease and butter over medium high heat. Saute onions until tender (5-6 minutes). Add the green beans and saute 2 minutes. Add teriyaki sauce, honey and lemon juice to pan and continue cooking for another 2 minutes. Add bacon and cashews and serve.