Green Beans, Bacon, Onion: the Perfect Side Dish!

Here's a simple recipe for a green beans, bacon, and onion side dish, perfect for enjoying the bounty from Gentry Homestead. You can find our fresh produce here at the homestead, or at Grindstone Gardens in Mcdonald TN. You can also (soon) find our Kunekune pork, for sale on our website with local pick up option!

Green Beans, Bacon, and Onion Side Dish



  1. Preparation: Wash and trim the green beans. Thinly slice the onion and cut the bacon into small pieces.
  2. Cook Bacon: In a large skillet, cook the bacon pieces over medium heat until crisp. Remove the bacon and set aside, leaving the rendered fat in the skillet.
  3. Sauté Onions: In the same skillet with the bacon fat, add the sliced onions. Sauté over medium heat until they become translucent and slightly caramelized, about 5-7 minutes. Add garlic if using, and cook for another minute.
  4. Cook Green Beans: Add the green beans to the skillet. Stir to coat them with the bacon fat and onions.
  5. Add Liquid: Pour in the chicken broth or water and bring it to a simmer.
  6. Cover and Cook: Cover the skillet and let the green beans cook for about 10-15 minutes, or until they reach your desired level of tenderness.
  7. Season: Uncover the skillet, add the cooked bacon back in, and season with salt and pepper to taste.
  8. Serve: Once everything is well-mixed and heated through, transfer the mixture to a serving dish!

Chicken, Corn and Rice Chowder

One chicken breast

Can of sweet corn

Half can of cream of celery

Half can of cream of chicken

2  cups of chicken broth

Half cooked rice (1 cup) 1:2 ratio

4 tsp Butter



Let’s empty the pantry! If you have fresh ingredients you may need to rotate some items on this list. If not, go grab these few things off your shelf! Let’s get cooking! 

Cut chicken breast into small diced pieces. Cook 90% of the way in butter.

Prepare the corn, soups, and broths into the blender or food processor. Here you will combine them to create a paste. It should be chowder like consistency. Add more broth if necessary.

Cook the rice. 1 cup of rice to 2 cups of water. Here you should cook the rice about 75% of the way and then stop. Add rice to chicken once the chicken is done being cooked. 

Combine the blended items with the chicken and rice. Simmer on low for 20-30 minutes.

Basil Pesto Linguine with Chicken Recipe

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2 handfuls of basil leaves

¼ cup of oven toasted Pine Nuts

5 cloves of Garlic

½ cup to ¾ cup of EVOO

Grated Parmesan Cheese

Grated Asiago Cheese



Blend these items in a blender or food processor. The amount of EVOO will vary depending on how thick or runny you prefer your sauce. I love adding more garlic but that’s just me! Salt and Pepper after all the items are blended together into a paste. 

One package of linguine pasta (or homemade if you have time)

Linguine pasta! You know what to do! Boil that to your liking. I’m an al dente person so I don’t boil them all the way. I like a little bit of firmness. The best trick? Add salt and EVOO to your water for a nice boil and a sea salt taste to your noodles.

2-4 chicken breasts

Chicken. Now the way you cook your chicken is complete up to you. I’ve seen some people grill it outside if the weather is good. Or maybe you like to chop it into chunks and then cook. But me, I prefer some seasoning salt and pepper, then pan fry and cut after its completed. Getting a nice crust on each side. 

Serving up this bad boy is easy! I toss my noodles and my pesto in a big serving bowl. By doing this all of my noodles are perfectly covered with pesto! Then I plate, add my slices of chicken and sprinkle with any leftover cheese. The more cheese the better!! Enjoy!