Learn how to make the most amazing tender braised green beans with bacon!
So….bacon, am I right? I mean seriously guys, name me something that is not better with bacon? I mean, we even love it in chocolate! At least I do. And you should too. If you’re a true bacon lover. As anyone should be.
Related Recipe: Curried Zucchini
As far as vegetables go, green beans are one of the most versatile, in my opinion. I love them. They are great raw, cooked with a bit a crunch, or braised to melt in your mouth perfection.
These tender braised green beans with bacon fall somewhere in the middle. Braised until tender, they retain just a touch of crispness. Just enough so they are not mush. Don’t get me wrong, I am not opposed to vegetables that are a little mushy, IF it’s done right.
But these are not that. These are perfection. Exaggeration? Maybe. Try them, find out for yourself.
If you’re starting to ponder those holiday potlucks, Thanksgiving dinner, or any other holiday meal gathering, these tender braised green beans with bacon are perfect. They are super simple to make, and don’t take much time.
We start by cooking our bacon. Now, we want the bacon to be nice and crisp. Otherwise it will become a mushy, fatty mess in our green beans. YUCK. Crispy bacon is better for this dish! Drain the bacon on paper towels and crumble into pieces. Reserve 1 tbsp. bacon fat for cooking the beans.
Related Recipe: Spicy Szechuan Green Beans
Heat the bacon grease in a covered skillet over medium heat. Add the onions and garlic and sauté until soft. Then add the green beans and bacon and cook, covered, for about 3-5 minutes.
Add the beef broth, cover, and simmer for 10 minutes, or until the broth is absorbed. Then add the cream and cook, uncovered, for 5-10 minutes, or until cream has reduced to a thickened sauce. Add salt and pepper to taste.
Presto! You’ve got yourself some magic beans! (Not really magic, but you know)
Did you make this recipe? Leave a comment and let me know what you think 🙂
- 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).
Try these other great vegetable side dishes: