Mike loves green beans. Knowing this, I’ve attempted to make him several of my favorite versions – sauteed with shallots, sauteed with garlic, lemon zest and parmesan, and sauteed with pancetta. All of these recipes were met with so-so reviews. No matter what I paired them with, he just doesn’t like sauteed-and-still-crunchy green beans. He likes good old fashioned green beans that are cooked for a long time with onions, bacon and salt. It turns out – so do I. My Granny was famous for green beans just like these – they were cooked all day on the stovetop. I made my own version of these to go along with our “Relaxing Sunday” dinner. I couldn’t bring myself to cook all of the color out, but I did make sure they were nice and soft (even granting Mike a test), versus crunchy. They might be everyone’s new favorite.
Bacon Braised Green Beans New! Printable Recipes, here. 1 pound of green beans 4 pieces of bacon, diced 1/2 cup of onion, diced 1 cup of chicken stock sea salt & cracked pepper In a saute pan that has a fitted lid, cook the bacon on medium until the fat has rendered. Add the onion and cook until soft. Add the green beans, chicken stock, 1 teaspoon of salt and 1/2 teaspoon of pepper. Cook on medium for 10 minutes, then cover and cook for 30 minutes on a low simmer. Season with more salt, if necessary.