Classic southern side dish. Volume: Multiply by 9 for 225 servings.
Course Side Dish
Cuisine Southern Regional
Keyword MustangChef Summer Camp, Volume Recipes
Servings 251/2 cup portions
Ingredients
½poundbaconcut into 2 inch pieces
1oniondiced
5poundsfrozen green beans
4cupsvegetable or chicken broth
4cupswater
1tablespoonseasoned salt
2teaspoonblack pepper
2teaspoongarlic powder
1teaspoonred pepper flakes
Instructions
Brown and crisp bacon in a large pot. Remove bacon and reserve.
Saute onion in bacon fat until lightly caramelized. Reserve both onions and bacon fat.
Add green beans to pot along with remaining ingredients.
Bring to a boil and then turn heat to medium-low. Cover and simmer for 30-45 minutes, stirring occasionally.
Drain beans almost completely. Check for seasoning and add additional salt, black pepper, and red pepper to taste. Add reserved onion/bacon/ bacon fat mixture and toss to distribute.
Notes
Each doubled recipe will fill a 4" half-sized hotel pan. When prepping, do not overload the pot and do not overcook the beans; they will finish cooking while baking prior to service. Make sure at least two cups of cooking liquid remain in the pan to aid in the final bake.