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Nutrition Facts
Serving Size 1 (203g) Recipe makes 6 servings
Calories 194
Calories from Fat 54		(28%)
Amount Per Serving		%DV
	Total Fat 6.1g	9%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 210mg		8%
Potassium 505mg		14%
Total Carbohydrate 27.3g		9%
	Dietary Fiber 9.2g	36%
	Sugars 4.2g
Protein 9.7g		19%
detailed view... how is this calculated?

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Recipe #134614 | 25 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Kumquat the Cat's friend
Aug 23, 2005

Posted for Zaar World Tour 2005. Although green beans have often been paired with either bacon or almonds, I've never seen a recipe for them both until I found one in a cookbook called The New Irish Table. They enhance one another quite nicely in this recipe, and it's very easy and quick to make. Imitation bacon has the smokey flavor of regular bacon, but fewer calories. I've included instructions (such as they are) for both. Butter beans and lima beans are from the same family. If you can't find frozen butter beans (favas), canned are fine but don't cook as long. They don't suggest browning the almonds, but you could do so in a 350F oven for 5 minutes or until visibly browned.

SERVES 6 (change servings and units)

Ingredients

4 slices imitation bacon (Morningstar Farms or similar) or bacon
1 (10 ounce) package frozen sugar snap peas
1 (10 ounce) package frozen green beans
1 (10 ounce) package frozen butter beans
1 (10 ounce) package frozen lima beans
1/4 cup slivered almond
salt & freshly ground black pepper
1 tablespoon olive oil

Directions

1
If using imitation bacon, use one of the methods included on the package to obtain the desired consistency (soft or crisp).
2
If using regular bacon, cook in a small skillet over medium heat until crisp. Using a slotted spatula, transfer to paper towels to drain.
3
Add the sugar snap peas and green beans to a large saucepan of salted boiling water and cook for 3-4 minutes. Drain, rinse in cold water, and drain again. Set aside.
4
Cook the butter beans and lima beans in boiling salted water for about 8 minutes or until tender. Drain.
5
Combine peas and beans in serving bowl, crumble bacon on top, and sprinkle with the almonds. Season with salt and pepper and drizzle with olive oil.

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Featured Reviews for This Recipe

From: mersaydees

On Feb 22, 2009

This knocked my socks off! This is so simple and delicious! I used vegetarian bacon (DH complained bitterly about fake bacon! Who cares?!) and I accidentally used sugar peas instead of sugar snap peas — there is a difference! My grocer didn't carry frozen butter beans, so I used canned ones and added them at the last minute with all the heated beans; worked out great! I cannot sing enough praises for this recipe! This is a contender for my Best of 2009 recipes. Thanks, Kumquat the Cat's friend! Made for Vegetarian Recipe Swap.

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From: BLUE ROSE

On Jun 15, 2008

A great recipe to try. I chose to use the real bacon in ours. I am tempted to try using imitation bacon the next time to see how good this comes out. Will be making this dish again. Thanks for posting this recipe for us all to try.

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From: Sydney Mike

On Apr 27, 2008

Made this recipe as written & the result was a GREAT TASTING bean dish! Have never used butter beans before & seldom have limas, but the combination of all made for an interesting bean dish, while the addition of the bacon AND almonds was wonderful! Most enjoyable & definitely a keeper! [Tagged, made & reviewed in the Please Review My Recipe cooking game]

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