Cookbook:Bean and Bacon Bake
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Bean and Bacon Bake | |
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Category | Casserole recipes |
Servings | 8 |
Time | Prep: 10 minutes Cooking: 10 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine
NUTRITION FACTS | |
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Serving Size: | 1/8 of recipe (160 g) |
Servings Per Recipe: | 8 |
Amount per serving | |
Calories | 125 |
Calories from fat | 60 |
Total Fat | 6.7 g |
Saturated Fat | 2.1 g |
Cholesterol | 32 mg |
Sodium | 435 mg |
Total Carbohydrates | 10.7 g |
Dietary Fiber | 1.9 g |
Sugars | 5.3 g |
Protein | 3.6 g |
Vitamin A | 6% |
Vitamin C | 10% |
Calcium | 7% |
Iron | 9% |
Ingredients
[edit | edit source]- 1 ea. (10–12 oz / 280–340 g) medium potato
- 6 strips bacon, cooked until crisp, or microwave ready fully cooked bacon
- 1 can (28 oz / 790 g) green beans
- ½ teaspoon salt
- ½ teaspoon onion powder
- ⅛ cup (15 g / 0.53 oz) sliced almonds
Procedure
[edit | edit source]- Peel and dice the potato.
- Crumble crisp bacon into small pieces.
- Drain green beans, keeping ½ cup of the liquid.
- Put beans, bean juice, bacon, and potato in a microwave-safe baking dish.
- Sprinkle onion powder and salt on top.
- Cover with clear wrap.
- Cook in microwave oven 5 minutes, stir, and cook another 5 minutes.
- Let stand 5 minutes.
- Garnish with sliced almonds.