When I was a kid, Sunday dinners in my grandma’s kitchen always started with the same sound — the gentle sizzle of bacon in her cast-iron skillet. She’d hum a little tune while snapping fresh green beans from the garden, and that scent of smoky bacon and sweet onion filled every corner of the house.
Ingredients :
• 2 pounds fresh green beans, trimmed
• 6 slices bacon, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)
• 1 tablespoon butter (optional, for extra richness)
Directions :
1. Cook the bacon.
Heat a large pot over medium heat. Add chopped bacon and cook until crisp and golden. Use a slotted spoon to remove the bacon, leaving about 2 tablespoons of drippings.
2. Sauté the onion.
Add diced onion to the bacon drippings and cook for 3–4 minutes, until tender and lightly golden. Stir in minced garlic for 30 seconds, just until fragrant.
3. Add the beans and broth.
Drop in your trimmed green beans and pour in the chicken broth. Season with salt, pepper, and red pepper flakes if you like a little heat.
4. Simmer low and slow.
Cover the pot and reduce the heat. Let the beans simmer gently for 45–60 minutes, stirring occasionally. They’ll absorb all that smoky, savory goodness.
5. Add bacon and butter.
Stir in the cooked bacon and, if you’re feeling indulgent, a tablespoon of butter. That final touch gives the beans a rich, glossy finish.
6. Serve and enjoy.
Spoon the beans into a serving bowl and pour the broth over the top. Serve warm — they’re perfect with crispy fried chicken, mashed potatoes, or cornbread.
