Pioneer Woman's Green Bean Casserole

Ingredients:

2 lbs fresh green beans, ends cut off
4 slices of bacon, cut into pieces
3 cloves garlic, minced
1/2 large onion, chopped
4 TBSP butter
4 TBSP flour
2 1/2 cups whole milk
1/2 cup half and half
1 1/2 tsp salt
ground black pepper, to taste
1/8 tsp cayenne peper
1 cup grated sharp cheddar cheese
1 jar (4 oz) sliced pimentoes, drained
1 cup panko bread crumbs

Instructions:

Cut beans in half if you like pieces to be a little smaller.

Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3-4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to slow the cooking process. Drain beans once they're cool and set aside.

Add bacon pieces to a skillet over medium heat. Cook the bacon for two minutes, then add diced onion and garlic and continue cooking for 3-5 minutes, or unitl bacon is done and onions are golden brown. Remove from heat and set aside.

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheese. Stir while cheese melts. Turn off heat.

Add pimentos to the pan, then bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into baking dish and top with panko bread crumbs.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and crust is golden.

Balsamic Beans

Cut 4 oz of bacon in pieces and cook in saucepan until crisp. Add 2 cloves of minced garlic, one 14 oz can of crushed tomatoes and 1 cup water, bring to a boil. Add two, 15 oz cans of white beans, rinsed well and drained, 2 Tbl each honey and balsamic vinegar #6, 1 sprig thyme and a pinch of crused red pepper flakes. Simmer until thickened, about 20 min. Season wth salt and top with chopped parsley.