Go Back
Skillet Green Beans with Bacon and Onion
Andre Lewis

Skillet Green Beans with Bacon and Onion

These green beans are tender, smoky and cooked in a little broth rather than boiled into army-green submission. Bacon and onion supply the base. Leave the lid off at the end so the liquid reduces and glazes the beans instead of pooling underneath them.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 slices thick-cut bacon chopped
  • 1 small yellow onion diced
  • 1 1/2 lbs fresh green beans trimmed
  • 1 cup low-sodium chicken broth
  • 1/2 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 tsp apple cider vinegar

Method
 

  1. Cook the bacon in a deep skillet over medium heat for 7 to 9 minutes until crisp.
  2. Move the bacon to a plate, leaving 2 tablespoons rendered fat in the skillet.
  3. Add the onion and cook for 5 minutes until translucent with browned edges.
  4. Stir in the green beans, broth, salt and pepper, then cover and simmer for 12 to 15 minutes until tender but intact.
  5. Remove the lid and cook for 3 to 5 minutes until the broth reduces to a light glaze.
  6. Fold in the bacon and vinegar, then serve while the beans are hot.