This green beans and bacon recipe is a great way to get those non-vegetables eaters to eat their veggies, in addition to being incredibly easy to make. The bacon and cream really make the dish – I mean, bacon makes everything better, right? This is one of my favorite vegetable dishes to make; it’s always been a hit. It’s great to bring to a party (I like to bring it to potlucks), or to serve at home. This recipe serves about 6 people.
1 lbs. fresh green beans
6 oz. bacon, cooked until crisp
1/2 onion, chopped
5 cloves garlic, finely chopped
1/2 cup beef broth
4 oz. heavy whipping cream
Salt and pepper to taste
Fry the bacon (about half a package) in a 4 quart saucepan until crisp. The crispy bacon will hold up better when cooking the green beans. Personally, I like to use peppered bacon, but any kind will do. While the bacon is cooking, remove the ends of the green beans and break in half to make bite-sized pieces. I hate eating green beans that are too long! Remove the bacon from the pan and place on paper towels to drain. DO NOT DRAIN THE BACON GREASE.
Add the onions and garlic to the pan (with the bacon grease) and saute until soft. Add the green beans, stir, and cook for about 10 minutes and add the the beef broth. Cover and simmer for about 10 minutes, or until liquid cooks out. Add the cream and cook down, uncovered, for about 5-10 minutes until cream has reduced to a thickened sauce. Add salt and pepper to taste. I use about 1 teaspoon of pepper and 1/2 teaspoon of salt (the bacon and beef broth already add a lot of saltiness so be careful with the salt).
And voila! You’ve got yourself one hell of a vegetable side!
I like my vegetables with a little crunch, but if you are looking for softer green beans, I recommend cooking in the beef broth until you reach the desired texture. You may need to add additional broth as it cooks off.
How did you like this recipe? Did you make any variations? How did they turn out? Do you have any suggestions for improvement? I would love to hear your comments!