Recipe courtesy of Marty Edwards and Bill Rousseau
Episode: Monster Rigs
Total:
2 hr
Active:
25 min
Yield:
12 to 15 servings
Level:
Easy

Ingredients

  • 1 gallon canned green beans
  • 1 pound bacon strips, cooked until crisp
  • 1 tablespoon freshly ground pepper
  • 6 large jalapeno chiles, minced
  • 1 large white onion, chopped
  • One 10.5-ounce can condensed cream of chicken soup
  • 1 pound cheese product, such as Velveeta cheese, cut into 1-inch cubes
  • One 10.5-ounce can condensed cream of chicken soup 

Directions

Build a fire in a smoker or grill to reach a temperature of 350 degrees F, or preheat the oven to 350 degrees F. Mix together the green beans, bacon, black pepper, jalapenos, onions and soup in a bowl until well blended. Transfer to two 9- by 13-inch metal baking dishes. Place in the smoker or bake until the onions are tender, about 1 hour 30 minutes. 

Sprinkle the cheese over evenly, and cover the pans with aluminum foil. Let stand until the cheese melts, about 5 minutes. Stir to mix in the cheese and serve immediately, scooping directly from the dish.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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