Crisp-tender green beans and canned black beans team up in this tasty skillet side dish. It gets more fine flavor from bacon, onions and Parmesan.
What You Need
Original recipe yields 16 servings
2 lb. fresh green beans, trimmed
8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 large red onion, cut in half, then sliced
1 can (15 oz.) black beans, rinsed
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Cook green beans in boiling water 5 min. or until crisp-tender.
Meanwhile, cook bacon in large skillet 5 min. or until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon, reserving 3 Tbsp. drippings in skillet. Drain bacon on paper towels.
Add onions to drippings in skillet; cook and stir 2 min. Stir in green and black beans; cook 3 min. or until heated through, stirring occasionally. Transfer to platter; top with bacon and Parmesan.
How to Keep Green Beans Bright
For brighter color, add 1 tsp. salt to boiling water just before adding beans to cook as directed.
Substitute your favorite canned beans, such as chickpeas (garbanzo beans) or great Northern beans, for the black beans.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.