RECIPE FROM "SANDY'S
Green Beans Y'All Won't Believe
(Posted by Becky 12-7-01 on Southern U.S. Cuisine)
1 1/2 pounds fresh green beans or 2 16-ounce cans green beans
10 strips bacon
6 Tablespoons sugar
6 Tablespoons vinegar
1/4 cup slivered almonds
Preheat oven to 350 degrees.
If using fresh beans, rinse, remove ends and strings and leave whole or cut into 1-inch pieces. Cook in a small amount of boiling salted water until crisp-tender, about 20 - 25 minutes. Drain and set aside.
If using canned beans, drain, rinse, and set aside.
In a large skillet, cook bacon until crisp. Remove bacon, drain, and crumble; reserve drippings in skillet. Stir sugar and vinegar into drippings.
In a 1 1/2 quart casserole, layer half of beans, half of crumbled bacon, and half the almonds. Repeat layering.
Pour prepared drippings over all and bake 45 minutes or until heated through. Serves 6 - 8.
Becky's Note: "My friend Chet Beckwith from Baton Rouge was one of the best cooks that ever walked the face of this earth. Chet never followed recipes exactly but rather, tinkered with them until they became his own. Except for one that he found in Heart and Soul published by the Junior League of Memphis for Green Beans Y'All Won't Believe. Chet even got permission from them to reprint the recipe in the 3rd volume of his own cookbook, Too Good To Be True. Everyone I know who has tried this dish loves it."