- SAUTEED GREEN BEANS from the kitchen of Chief Culinary Artist, Wes Davis.
Using our frozen extra fine green beans from Daucy
Ingredients:
1 Tablespoon Pulgra Butter - unsalted
3 ounces Creskwick Farm Bacon
1 each Fennel Bulb
1 each Yellow Pepper (large)
1 each Red Pepper (large)
½ each Red Onion (large 7 ounces)
1 ounce Garlic Cloves
1 Tablespoon Chopped Rosemary
1 bag Daucy Extra Fine Green Beans
½ cup Chicken Stock
2 Tablespoon Sea Salt
2 teaspoon Black Pepper
1 each Crispy Onions
Directions:
Small dice bacon, fennel bulb and butter
Then place in large pan on low until bacon and fennel is cooked
While the bacon and fennel is cooking dice the peppers, onion, garlic, rosemary and add to fennel and cooked bacon
Then add in the beans, chicken stock and seasonings
Mix all ingredients together well and simmer for 10 minutes and cover until ready to serve then top with crispy onions