These are the green beans everyone wants. They’re super tender, bite sized and loaded with bacon flavor. YUM! No squeaky green beans here!!
About These Southern Green Beans
Green Beans I love getting these French Beans at HEB or Central Market. Trim the ends and cut the green beans into 1 inch- 1 1/2 inch pieces. I have never used frozen green beans for this recipe, but i’m sure they will work, cut keep an eye to make sure they dont overcook. Do not use canned beans for this recipe, since they are already cooked, they will end up too mushy.
Onion The onion adds so much flavor to this recipe. For this recipe, all you need is one whole onion, cut in half, with the skin peeled off. Kids will love this dish too because they won’t see the onion, just green beans and bacon.
Bacon You can choose to crisp the bacon separately, or the bacon can be cooked in the pot with everything else. If you choose to cook the bacon in the pot, just be sure to remove it prior to transferring to the serving dish.
Salt This recipe uses a good amount of salt, but don’t worry, it is to flavor the broth, which you don’t eat.
Water This recipe is so well-seasoned that you won’t need to use store-bought broth. Just water. One less thing to add to the shopping list, and it keeps the cost down!
Make Ahead You can make this recipe ahead of time. For best results, keep the green beans in their broth and the bacon on the side. Let the green beans cool down, then refrigerate in an sealed container until you are ready to reheat. Simply, reheat the green beans on the stove, drain and top with warm bacon. You can also make the dish entirely, let cool and place covered in the refrigerator. When ready to reheat, heat at 350F for 20 minutes or until hot.
What to Serve Them With These green beans go perfect with our Meatloaf with Brown Sugar Glaze and Loaded Baked Potato Casserole.
Recipe
Southern Green Beans with Bacon
These Southern Green Beans will be your go-to side dish for dinner. They are so easy and delicious.
Ingredients
- 1 Lb. Green Beans, trimmed into 1 inch pieces
- 1 Yellow or White Onion, cut in half with the skin off
- 4 slices of Bacon
- 1 tsp Kosher Salt
- Water
Directions
- Step 1 In a medium saucepan, on medium heat, cook your bacon until nice and crispy. Place your bacon aside on a paper towel lined plate, but keep the bacon fat in the pan.
- Step 2 Add your cut green beans, onion and salt and fill the saucepan with water until the green beans are covered about an inch. Bring the pot to a simmer and let cook for about an hour or until the green beans are nice and tender, but not mushy.
- Step 3 Remove the onion and then strain the green beans keeping a little of the broth and place them into your serving dish. Chop or crumble your bacon. Top the green beans with your crispy bacon and some fresh pepper. Enjoy.
About The Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
