GMA Recipe: Green Beans with Onion, Butter and Bacon

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Green Beans with Onion, Butter and Bacon
From talent and author Mo'Nique
Thursday, November 2, 2006

From the cover of Essence to the hit show "The Parkers," Mo'Nique exults in the joys of being a large woman. Here, she explores the great love of her life -- food. But this isn't food South Beach diet style. This is food with flavor, from chocolate and cream to sugar and butter and everything in between. In her cookbook, "Skinny Cooks Can't Be Trusted," Mo'nique's fondest food memories (like her mama's stuffed fish that blew up in the oven but made it to the table anyway) are accompanied by cooking tips (when in doubt, taste it to make sure), food strategies (gather everything in one place so you don't tire yourself out runnin' around the kitchen), and "what to wear if you're gonna go there" (because if done right, good food can lead to good lovin'!).

Green Beans with Onion, Butter and Bacon

Here's one of her favorite side dish recipes from the cookbook she shared on Good Morning America.

Ingredients

3 to 4 lbs. fresh green beans

1 lb sliced bacon

1 large Vidalia onion, chopped

4 garlic cloves, smashed

Juice of 1 lemon

3 tbsp. salted butter

Kosher salt

Freshly ground black pepper

Directions

1. Cut the ends off of the green beans (or snap them like the old folks did and remove the string). Wash and drain the beans. Cut the bacon into small cubes, and set it aside with the onion and garlic, until ready to use.

2. Bring the large pot of salted water to a boil ( about 2 tablespoons salt to 1 1/2 gallons of water). Add the beans and the lemon juice. Let this boil gently for 7 to 10 minutes, until the beans are tender. Drain the beans, reserving about 2 cups of the cooking water.

3. In a large sauté pan, cook the bacon. Then add the onion and garlic Sauté for 7 to 10 minutes over low heat. Add the beans and the reserved water to the bacon mixture. Add the butter, season with salt and pepper, and cover. Simmer for 5 minutes over low heat. Serve.

Recipe copyright 2006, Mo'Nique, from her cookbook, "Skinny Cooks Can't Be Trusted"