August 22, 2016

Southern Slow Cooked Green Beans with Bacon

Growing up in the South, I have eaten my fair share of Southern side dishes including grits, mac and cheese, and greens. But one of my all time favorites has to be Southern Style Green Beans. Traditionally these beans are slow cooked in a bacon and onion infused broth and served juicy and tender, swimming in a savory broth of goodness! This is my version that's both easy to make and makes your taste buds sing with happiness! This definitely brings back great food memories of my childhood! Thank goodness both my kiddos love these beans too! 
I make a big batch and serve it with pork roast or chicken and potatoes. 

Ingredients:

Makes 6 servings
  • 1 lb green beans, trimmed and halved
  • 1 small yellow onion, diced
  • 6 slices bacon 
  • 2 cups chicken broth
  • 2 tbsp brown sugar
  •  salt and pepper, to taste

Directions:

  1. In a large skillet, add 6 slices of bacon and cook until crisp.
  2. Remove to a papertowel lined plate. Let cool, then chop.
  3. Reserve 1/4 cup bacon drippings in the skillet then pour out the rest.
  4. Add diced onions to the reserved drippings in the skillet over medium heat.
    Cook until softened, about 10 minutes.
  5. Add green beans and stir then pour in chicken broth.
  6. Bring to a boil and then turn heat to low. 
  7. Cover and simmer for 1 hour, stirring occasionally.
  8. Remove the lid, add brown sugar, chopped bacon, salt, and pepper. 
  9.   Stir well and serve warm.

Start with one pound of fresh green beans. 
Wash and break off ends.
Cut the beans in half and place in a bowl.
In a large skillet add 6 slices of bacon and cook until crisp.
When the bacon is done, remove to a papertowel lined plate.
Let cool, then chop.
Reserve 1/4 cup bacon drippings then pour out the rest.
Sweet yellow onion, finely diced, is best for this Southern recipe.
I especially like Vidalia onions. 
Add onions to the reserved drippings in the skillet over medium heat.
Cook until softened, about 10 minutes.
Add green bean halves.
Pour in 2 cups chicken broth and stir to coat.
Bring to a boil and then turn heat to low. 
Cover and simmer for 1 hour, stirring occasionally.
Remove the lid. How amazing does it look already?
Add all the chopped bacon.
Then add brown sugar, salt, and pepper.
Stir well and serve warm.
I served my Garlic Parmesan Roasted Mushrooms with these green beans.
They are always a hit!
Double up this recipe for potlucks and the upcoming holidays.
Everyone, including both my daughters, always asks for seconds.
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