Cookbook:Bean and Bacon Bake
| Bean and Bacon Bake | |
|---|---|
| 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 | |
|---|---|
| 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.