This delicious side dish is ready in less than 30 minutes. Due to its richness, it pairs well with light main courses such as chicken or seafood. I make green beans often and enjoy recipes such as roasted green beans, green beans almondine, and green bean casserole. I especially like this recipe. Bacon enhances any dish (bacon-wrapped scallops come to mind), and it also enhances this one. It adds excellent flavor and texture!
Ingredients
Instructions
Recipe Card
Green beans: Make sure to trim their ends. It’s easiest to use a bag of pre-washed and trimmed green beans. Bacon: We’ll use an 8-ounce package of raw bacon. The bacon should be diced. Butter: Although it’s OK to use the rendered bacon fat, I like the flavor that butter adds. To season: Kosher salt, black pepper, garlic powder, and dried thyme.
Cook the bacon: Place the diced bacon in a large skillet. Heat the pan over medium heat. Cook the bacon, stirring often, until crispy. Use a slotted spoon to remove the bacon to a plate lined with paper towels. Cover to keep warm, or transfer it from the plate to a baking dish and place it in a 170°F oven. Deglaze the pan: Pour all but 1 tablespoon of bacon fat from the pan, pouring it into a bowl and not into the sink. If needed, add 1-2 tablespoons of water and deglaze the bottom of the pan with a wooden spoon (scrape off any browned bits from the bottom of the pan). Add 2 tablespoons of water to the bottom of the pan. Increase the heat to medium-high. Cover the pan and let the beans steam until they are tender-crisp. Top with bacon: Remove the lid and stir the green beans to coat them in the sauce. Use tongs to remove them to a serving platter. Scatter the bacon pieces on top. Serve immediately. Another trick for quickly chopping bacon is to use sharp kitchen shears instead of a knife.
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