Recipe(tried): Side dishes for Roasted Chicken with Cajun Rice Stuffing - Green Beans a la Peggy

Cajun Rice Stuffing

For whoever posted this request, I apologize for not getting back sooner.

I would go for the gingered sweet potatoes recipe that I posted and is on TKL now or the "tried & true" sweet potato with marshmallow casserole. I would also serve some green vegetable like steamed broccoli or green beans. You could make a cheese suace for the broccoli & even combine the broccoli with cauliflower and serve it with a cheese sauce. If you need a recipe for cheese sauce, I will post one for you. Something sweet like cranberry sauce or spiced peaches would also be good and add color as well. I am posting Green Beans a la Peggy which comes from the River Roads Recipes 1 Cookbook published by The Junior League of Baton Rouge, LA. I always loved it but haven't made it in a very long time.

Green Beans a la Peggy

1 #303 can whole green beans (I'm not really sure what sized can this is and can't remember if I used 1 or 2, 15 or 16 oz. cans)
1 Tbl. bacon drippings
1 clove garlic, finely chopped
1 small onion finely chopped
1/4 stick butter (2 Tbl)
1/4 c. broken pecan pieces
1/4 c bread crumbs

Saute chopped onions and garlic in bacon drippings. Add drained green beans reserving 1/2 can of juice from beans and add that also. Cook in saucepan over low heat for one hour. (The recipe actually says 1 hour! You could probably cook it way less. I just don't think that I cooke d them that long, though this is how they were always cooked in the south - a very long slow time so the bacon flavor gets in the beans). Make the topping from the melted butter, bread crumbs and pecans stirring constantly over low heat. Put beans in serving dish and sprinkle topping over the heated beans. The topping does not have to be hot when served. Serves 4. The topping can be used with other vegetables.