Val Filice is a garlic grower and head chef of Gourmet Alley.
- 4 cloves fresh garlic, crushed
- 1 bacon strip, cut crosswise into 14 inch strips
- 4 T. olive oil
- 3 cans (1 lb. each) jullienne-style green beans
- 1/4 cup liquid reserved after draining beans
- 1 t. dry oregano
- 1 t. dry basil or fresh
- salt and pepper to taste
Saute garlic and bacon in oil until garlic turns amber in color. Remove pan from heat and add beans, liquid, herbs, and salt and pepper and cook over medium heat until beans are warmed through.
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Source: The Garlic Lovers' Cookbook
Submitted By: Jan
Val and Elsie's Julienne Beans