Bacon Green Beans with Caramelized Onions

What makes everything better?


And chocolate in my opinion.

But nobody wants chocolate green beans… I don’t think?

These green beans are one of my favorites to make when we’re having Sunday dinner type food. Roast chicken or meatloaf for example. They also would be a lovely addition to the holiday meals that are rapidly approaching. They can be made ahead and heated up or left in a slow cooker to stay warm.

The beans cook with bacon, onion, and simmer in beef stock.

The smokiness of the bacon permeates throughout the entire dish. The onions caramelize and sweeten up, and the beef stock makes the beans soft and gives them a meatiness.

Here’s how you do it.

2 Bags Frozen Green Beans
½ Pound Cubed Uncooked Bacon
1 Large Onion Diced
1-2 Cups Beef Stock
Salt and Pepper

* One of the bags of green beans I grabbed at the store was mixed with carrots. So that’s what you’ll be seeing in the pictures.

*I made these in my 5 quart dutch oven. I had plenty of liquid only using 1 cup of stock. If you use a more shallow pot, keep an eye on the liquid level. You may add more as you need. The beans should never go without stock in the pot until the very end.

"Half" Fry the bacon on high heat. No need to add oil, the bacon will render plenty of fat on its own. 

Once half cooked, add the onion. 

Saute until the onion is softened. 

Add in the green beans. 

Pour in ONE cup of the stock. Reserve the rest of the stock to add in as needed later. 

Give them a stir and pop a lid on the pot. 

Simmer for 30-45 minutes, until they are as tender as you enjoy.

Stir every 10 minutes while they cook. Be sure to replace the lid every time. 

Once the beans have reached the tenderness level you enjoy, raise the heat to high, uncover and cook off the rest of the stock. 

Salt and pepper the beans.



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