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This is a fantastic down-home side dish, or a meal all by itself. Don’t forget the cornbread!
Difficulty: Easy
Servings: varies
Prep Time: 10 minutes Cook Time: 1 hourIngredients
Directions
If you aren’t using peppered bacon, you’ll want to add some pepper. You can leave out the sugar, but I like the sweet-salty flavor in the dish. Up to you!
Wash green beans (if using fresh); drain. Chop the bacon in pieces. I leave them pretty chunky. You can make them smaller or larger. Start the bacon frying on medium in large pot. Slice onion and add to pot to cook with bacon. You can add more or less onion, and slice it any way you like.
When the bacon is about half-cooked (just starting to brown a little bit) add green beans. (DO NOT drain bacon grease! Well, you can drain a little bit, if you must, but don’t go out of control here.) Add sugar, salt, seasoned salt, and just enough water to cover. (If using canned green beans, the liquid from the jar or can may be enough.) Bring to a boil. Turn the heat down, cover pot, and simmer for at least 45 minutes. If you really want to cook them down hard, after 45 minutes, take the lid off and turn up the heat.
Adjust seasonings to taste and serve!
Categories: Budget, Old-Fashioned, Side Dishes, Vegetables
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9:21
am
Normally I steam my green beans ‘al dente,’ but I was late in picking some of them and they got pretty big – meaning tough. I decided to try this recipe as it boiled the beans until they were ‘dead’ and, I figured, tender. Since I don’t eat four-legged things, I substituted turkey bacon. There’s not much grease to speak of, so I added about a Tbsp. of EVOO. Yep, they were tender and yummy, with some big bacon flavor. My husband, who doesn’t really even like green beans, went back for seconds! Thanks for this recipe, Suzanne. Sorry, I forgot to take a photo before they were gone.