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Nutrition Facts
Serving Size 186 g
(Approx. 8 Servings)
Amount Per Serving
Calories 150 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 250 mg 10%
Total Carbohydrate 13 g 4%
Dietary Fiber 4 g 16%
Sugars 6 g
Protein 4 g
Vitamin A 6% Iron 4%
Vitamin C 30% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Texas Pecan Fresh Green Bean Casserole
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 1/2 Lb fresh green beans, cut into thirds
1 cup(s) red onions, finely diced
1 Tbsp fresh serrano pepper, seeded and very finely diced
3 slices of H-E-B Uncured Applewood Smoked Bacon, finely chopped
10 1/2 Oz H-E-B Select Ingredients Cream of Poblano Soup
1 cup(s) whole milk
1/2 cup(s) pecans, chopped
3/4 cup(s) H-E-B Selct Ingredients French Fried Onions
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Instructions

1
Preheat oven to 400ºF. Heat a 10 inch oven-safe skillet on medium-high (cast iron works great for this).
2
Fill skillet half full of water and bring to a boil. While water is heating, cut beans in thirds (or to desired length).
3
Add beans to boiling water and cover. Cook 5 to 6 minutes then drain into a colander. Beans should be tender/firm.
4
Add onions, serrano pepper and bacon to same pan. Sauté until bacon is cooked and onions are softened, or about 5 minutes.
5
Stir in soup and milk, and mix well to combine. Return beans to the pan and stir to coat.
6
Sprinkle pecans and fried onions over the top in an even layer and bake 15 minutes, uncovered, just to toast onions and pecans and finish cooking beans.

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