Green Beans with Bacon
Yield: 8 servings
Calories: 121kcal
For the most flavorful side dish, these green beans with bacon perfectly complement meats and potatoes to complete your meal.
Ingredients
- 2 pounds (908 g) green beans or haricot verts
- 4 slices (141 g) thick-cut bacon, cut into ½" pieces, 5 ounces
- 1 cup (143 g) diced yellow onion, ¼" dice
- 1 tablespoon (10 g) finely minced garlic
- ½ cup (120 ml) unsalted chicken stock, broth, or water
- ½ teaspoon (3 g) kosher salt
- ½ teaspoon (1 g) black pepper
- 1 tablespoon (15 g) unsalted butter
Instructions
- Prepare Green Beans - Wash the beans thoroughly in a colander under cool water and drain well. Trim off the string ends. If the beans are long, cut them in half. Set aside.
- Cook Bacon - In a large saute pan, skillet, or Dutch oven, add the chopped bacon. Cook over medium heat until crispy, about 5 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of bacon grease in the pan. Alternatively, use 2 tablespoons of olive oil.
- Saute Aromatics - Add the diced onion, and cook until lightly browned and translucent, about 5 minutes. Turn the heat to low and add the garlic. Saute until fragrant, 30 seconds.
- Cook Green Beans - Add the green beans, chicken stock, salt, and pepper to the pan. Stir to combine. Increase to medium-high heat. Cover and cook until the beans are crisp-tender and bright green, about 5 to 6 minutes.Remove the lid and stir until the water evaporates, about 1 to 2 minutes. Turn off the heat and add the butter. Stir until melted and combined, about 1 minute.
- To Serve - Taste the green beans and season with more salt and pepper as desired. Toss with bacon pieces and transfer to a serving dish.
Notes
- Recipe Yield: About 8 cups
- Serving Size: About 1 cup
- Storing: Cool and store in an airtight container in the refrigerator for up to 5 days.
- Reheating: Cover and cook in the microwave in 30-second increments until hot. On the stovetop, cook over medium heat until hot.
- Blanching the Beans: If you prefer to blanch the beans in salted, boiling water instead of steaming, cook until tender, about 3 to 5 minutes. Add directly to the onion mixture, stir, season with salt and pepper as desired, then top with crispy bacon.
- Using Frozen Beans: Do not cover, simmer in the chicken stock until defrosted and hot, about 5 to 7 minutes.
- Using Canned Beans: Use 8 cups of drained canned beans. Skip the steaming step. Add to onion mixture with butter, and stir until beans are hot about 3 to 5 minutes.
- Using Cooked Bacon: Chop up about 1/2 cup of cooked bacon. Use 2 tablespoons of olive oil to cook the onions and garlic.
Nutrition
Calories: 121kcal | Carbohydrates: 11g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 200mg | Potassium: 310mg | Fiber: 4g | Sugar: 5g | Vitamin A: 790IU | Vitamin C: 16mg | Calcium: 50mg | Iron: 1mg
Recipe Link
Recipe Video