Prepare Green Beans- Wash the beans thoroughly under cool water and drain well. Trim off the string ends. If the beans are long, cut them in half. Set aside.
Cook Bacon——在一个大煎锅,skillet, or dutch oven, add the chopped bacon. Cook over medium heat and saute until crispy, about 5 to 7 minutes. Transfer to a paper towel-lined plate—reserve 2 tablespoons of bacon grease in the pan. Alternatively, use 2 tablespoons of olive oil.
Saute Aromatics- Add the diced onion, and cook until lightly browned and translucent, about 5 minutes. Turn the heat to low and add the garlic. Saute until fragrant, 30 seconds.
Cook Green Beans- Add the green beans, chicken stock, salt, and pepper to the pan. Stir to combine. Increase to medium-high heat. Cover and cook until the beans are crisp-tender and bright green, about 5 to 6 minutes.Remove the lid and stir until the water evaporates, about 1 to 2 minutes. Turn off the heat and add the butter. Stir until melted and combined, about 1 minute.
To Serve- Taste the green beans and season with more salt and pepper as desired. Toss with bacon pieces and transfer to a serving dish.
Notes
Recipe Yield:About 8 cups
Serving Size:About 1 cup
Storing:Cool and store in an airtight container in the refrigerator for up to 5 days.
Reheating:Cover and cook in the microwave in 30-second increments until hot. On the stovetop, cook over medium heat until hot.
Blanching the Beans:If you prefer toblanch the beansin salted, boiling water instead of steaming, cook until tender, about 3 to 5 minutes. Add directly to the onion mixture, stir, season with salt and pepper as desired, then top with crispy bacon.
Using Frozen Beans:Do not cover, simmer in the chicken stock until defrosted and hot, about 5 to 7 minutes.
Using Canned Beans:Use 8 cups of drained canned beans. Skip the steaming step. Add to onion mixture with butter, and stir until beans are hot about 3 to 5 minutes.
Using Cooked Bacon:Chop up about 1/2 cup of cooked bacon. Use 2 tablespoons of olive oil to cook the onions and garlic.
