Weekend Recipe: Southern-Style Green Beans
Don’t be fooled by the army green color of these “green” beans. The flavorful broth they are cooked in imparts both onion and bacon flavor in every bite, and the long simmer works to make the green beans sweet and full flavored. If you use thick-cut bacon, cut the amount to four slices, browning two and reserving the other two to cook in the beans. You can use the prepared green beans in the microwave bags from your supermarket, but be sure to trim both ends. When slicing the onion, remove all of the root so that the onion pieces fall into strings when sliced.
Southern-Style Green Beans
SERVES 6 TO 8
INGREDIENTS
5 slices bacon
1 large onion, halved and sliced
3 pounds green beans, trimmed
2 1/2 cups water
Salt and pepper
1 teaspoon sugar
INSTRUCTIONS
1. Cook 2 slices bacon in Dutch oven over medium heat until crisp, about 6 minutes. Transfer bacon to paper towel–lined plate, leaving fat in pot. Add onion to now-empty pot and cook until softened, about 6 minutes. Add green beans, water, remaining 3 slices uncooked bacon, 2 teaspoons salt, and sugar and bring to boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until green beans are very tender, about 45 minutes.
2. Remove lid and discard bacon. Increase heat to medium-high and continue to cook until liquid is reduced slightly, about 5 minutes. Season with salt and pepper to taste.(Stir carefully to avoid breaking beans apart.) Transfer to serving bowl. Crumble reserved bacon over top. Serve.
