I don’t even know where to start. I guess I’ll just start with ‘these Fire-eater green beans are absolutely incredible’. They are not mild, wimpy, beans. They have kick. Lots of kick. They have creamy cheese goodness. And smoky, crispy bacon. These beans are serious about flavor. And heat. If you’re making batch of them (and this recipe does make a big batch) you might want to warn those that don’t like a little kick in their beans. They’re just flat-out good.
If you want to amp these Fire-Eater green beans up even further, substitute Mexican-style Velveeta for regular. You could actually leave out the cheese and still have really great beans, but the cheese takes these beans to bean paradise.
Also try my grilled sausage with potatoes and green bean.
Fire-Eater Green Beans
- 4 28 ounce cut green beans drained
- 1 pound bacon chopped, cooked until crisp, drained
- 1 tablespoon Fire-Eater seasoning or substitute freshly ground pepper
- 6 large jalapenos seeded, minced
- 1 large white onion chopped
- 1 10 1/2 ounce cream of chicken soup undiluted
- 1 pound Velveeta cheese using Mexican blend for even more kick, cut into small cubes
- Preheat oven to 350 F.
- In a very large bowl, combine the green beans, bacon, seasoning, jalapenos, onions and the soup.
- Spray 2 9″ x 13″ baking dishes with non-stick spray.
- Divide the beans between the two pans and bake for 1 1/2 hours or until the onions are tender. Remove from the oven.
- Divide cheese cubes between the two pans. Cover and let stand for 5 minutes, letting the cheese melt.
- Mix and serve.
Nutritional values are approximate.