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We Stole Mom's Green Beans
Recipe courtesy Bill Rousseau and Marty Edwards
- Total Time:
- 2 hr
- Prep:
- 25 min |
- Inactive Prep:
- 5 min |
- Cook:
- 1 hr 30 min
- Level:
- Easy
- Yield:
- 12 to 15 servings
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
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.
NotesThis recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.