Bacon Braised Green Beans

Over the next week, I will post a few of my favorite recipes for the dinner of all dinners, Thanksgiving. Here is my modern take on a Southern classic that will leave you wanting more! Since this version is quick-cooked, the beans stay crisp-tender—they’re coated with sautéed onions and little pieces of bacon. And who can resist bacon!

Bacon Braised Green Beans

Ingredients:
1 tablespoon olive oil
6 slices bacon, diced
1 cup thinly sliced onion
2 tablespoons sliced garlic
2 pounds green beans, rinsed, ends trimmed
1 cup chicken stock or canned, low-sodium chicken broth or water
1 teaspoon salt
½ teaspoons freshly ground black pepper

Set a Dutch oven over medium heat, and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.



Increase the heat to medium-high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.

Remove from the heat and transfer the leaves to a serving dish or small platter to serve.

Serves 4 to 6

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George's notes:

• The old Southern method of cooking green beans was to cook them in salt water with a hunk of 'fatback' and let them simmer for several hours, until they were tender soft.
• Fatback is the layer of tissue under the skin of the back of a pig, with or without the skin. Fatback often is rendered to make a high quality lard.