Sometimes, the simplest pleasures are the most unforgettable. Imagine green beans, fresh from the garden, dancing in a skillet with crispy bacon, while a gentle breeze carries the scent of ranch dressing seasoning—oh, it’s a symphony! Reminds me of those lazy summer afternoons spent at grandma’s, where every bite felt like a warm hug.
Steps
- Boil the Green Beans: Fill a pot with water, add a tablespoon of salt for every two quarts, and bring it to a rolling boil. Add the green beans and cook for about 4-5 minutes until they are tender. Drain the water and put the beans aside.
- Cook the Bacon: While the water is heating, fry the bacon in a large sauté pan over medium-low heat until it turns crispy. Use a slotted spoon to remove the bacon and place it on paper towels to absorb extra grease. Ensure only about one tablespoon of bacon fat remains in the pan; add olive oil or butter if there is less.
- Sauté the Green Beans: Once the green beans are cooked, place them in the pan with the bacon fat. Sauté them over medium-high heat for about a minute to absorb the flavors.
- Toss with Bacon: Chop the cooked bacon into pieces and add it back into the pan with the green beans. Stir and sauté the mixture for another minute to blend the flavors.
- Finish and Serve: Transfer the green beans and bacon to a serving bowl. Sprinkle generously with black pepper and add a splash of lemon juice or vinegar before serving.
Ingredients
- 1 pound fresh green beans, ends trimmed and cut in half if desired
- Salt
- 2-3 slices bacon
- Black pepper
- 1 tablespoon lemon juice, apple cider vinegar, or red wine vinegar
Nutritional Values
Calories: 328 | Fat: 12g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 1172mg | Carbohydrates: 40g | Dietary Fiber: 16g | Sugars: 16g | Protein: 20g | Vitamin C: 48mg | Calcium: 216mg | Iron: 4mg | Potassium: 884mg
FAQ
- How do I ensure my green beans are fresh?
- Fresh green beans should easily snap when bent, rather than bending like a rubber band. Look for beans that are firm and crisp.
- What’s the best way to cook green beans to keep their color?
- To maintain their vibrant green color, young green beans should be boiled for no more than 7 minutes. Overcooking can cause them to turn a brownish olive color.
- Why add vinegar or lemon juice at the end of cooking?
- Acidic ingredients like vinegar or lemon juice can cause green beans to lose their green color. It’s best to add them right before serving to maintain the beans’ color.
- What dishes pair well with these bacon green beans?
- These bacon-enhanced green beans make a versatile side, complementing dishes like roasted chicken, pork chops, steak, or fish. They also pair well with roasted or mashed potatoes.
- How do I cook the bacon for this recipe?
- Slowly cook the bacon in a sauté pan over medium-low heat until crispy. Remove the bacon with a slotted spoon, leaving about a tablespoon of fat in the pan for sautéing the green beans.
Tips
- To ensure your green beans are fresh and cook quickly, select ones that easily snap in half. Fresh beans should cook to tenderness in less than 6 minutes while retaining their vibrant green color.
- Avoid overcooking the green beans during the initial boiling stage; aim for 4-5 minutes to maintain their bright color and crisp texture.
- When cooking bacon, monitor the fat content left in the pan. If there’s much less than a tablespoon remaining, supplement with a little olive oil or butter before sautéing the green beans.
- Add the acid, such as vinegar or lemon juice, right before serving to prevent the green beans from turning brown.
Equipment
- Large Sauté Pan
- Slotted Spoon
