Description
A classic Southern side dish featuring tender green beans simmered with smoky bacon, sweet onion, and garlic.
Ingredients
- 1 pound fresh green beans, trimmed and rinsed
- 4 slices bacon, chopped
- 1 medium yellow or sweet onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1/2 to 1 cup water or low-sodium chicken broth
- Salt and freshly ground black pepper, to taste
Instructions
- Trim the bean ends and rinse well. Pat dry.
- Chop the bacon into small pieces.
- Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp, about 8–10 minutes. Remove with a slotted spoon, leaving drippings.
- Add the chopped onion to the bacon fat. Sauté until softened, about 3–4 minutes.
- Stir in the minced garlic and cook until fragrant, about 30–60 seconds.
- Add the green beans to the pot. Pour in enough water or broth to come halfway up the beans.
- Season lightly with salt and pepper. Bring to a simmer.
- Reduce heat to low, cover, and simmer until beans are tender, about 10–15 minutes.
- Stir in the reserved crispy bacon. Adjust seasoning and serve hot.
Notes
For a vegetarian version, use olive oil and smoked paprika instead of bacon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern