COOK TIME: 30-45 minutes
BIG GREEN EGG TEMPURATURE: 350 Degrees
EQUIPMENT
- 13×9” BGE Drip Pan
- Conveggtor
INGREDIENTS
- 6-8 cans of “French-style” Green Beans, drained
- 2 cans of Cream of Mushroom
- French Fried Onions
INSTRUCTIONS
Prep: Dice ½ of the onion.
Cut Bacon into 1/4s
Set the EGG® up for direct cooking 400°F.
Preheat the skillet.
Cook the bacon, and caramelize the onions.
Put the can(s) of beans into the skillet.
Add Lane’s Southbound Sauce, heat beans until warm.
Remove from Big Green Egg and Serve.