These are as country as you can get. You can prepare any type of canned vegetable this way, from beets to corn to kidney beans. If the canning juice is an integral part of the vegetable such as with creamed corn or canned tomatoes, then you don’t have to drain off the liquid. Just add it to the skillet with the bacon.
I’ve prepared this dish with packaged bacon bits because they are a part of my frugal pantry. If you prefer to use fresh bacon, then see the note at the end of the recipe.
Some people like onion with their bacon veggies. If this is the case for you then add 1 or 2-teaspoons of dried onion along with the vegetables. You may need to add a spoonful of liquid for the onions to rehydrate properly, or there may be enough moisture left in the drained vegetables to do the trick.
Canned Veggies with Bacon
- 2 to 4 tablespoons real bacon bits
- 1 tablespoon vegetable oil or other fat
- 14 or 15 ounce can vegetables, drained
- 1 teaspoon sugar
- Pinch black pepper
Combine the bacon bits and vegetable oil in a skillet. Fry for a minute or until the bacon starts popping. Add the drained vegetables, sugar and pepper. Stir-fry until the veggies are hot and sizzling. Serve immediately.
Makes about 3-servings.
NOTE. To use real bacon omit the bacon bits and vegetable oil. Cut 2 slices of bacon into 1-inch pieces. Fry in a skillet until crisp. Do not drain the bacon fat. Add the vegetables, sugar and pepper. Fry until the vegetables are hot.