Green Beans with Bacon and Onions
Side dish that is easy to make and tastes great.
Servings 4 servings
Calories 287kcal
Ingredients
- 1 lbs fresh green beans, stems pinched off
- 1/2 cup yellow onion, finely chopped, 1/2 medium onion
- 4 slabs thick cut bacon, chopped to 1/2" pieces 6 to 7 ounces
- 1 1/2 tbsp butter
- 2 tsp salt, for blanching water
Instructions
- Prepare an ice bath in a large bowl. Bring a large pot of water to a boil, (4 or 5 quarts), add 2 tsp salt and place the beans in to blanch. Boil for 4 minutes. Strain the water and place the beans in the ice bath, or use a kitchen spider to transfer the beans to the ice water. Let cool for 2 minutes, then remove them from the water and place on paper towels to dry.
- Heat a tall sided skillet on medium heat and cook the bacon pieces until nicely browned and the fat has rendered, 8 minutes. Remove the bacon from the skillet and place on paper towels to drain.
- Spoon out all but 2 tablespoons of the bacon grease, add the butter and saute the onions on medium heat, 4 minutes. Next, put the beans in the skillet and toss to combine. Scrape up any brown bits from the pan by adding 1 tablespoon water and scraping the pan with a wooden spoon. Cook, stirring occasionally for 6 minutes.
- Add the bacon to the skillet and fold in. Allow to warm, 1 or 2 minutes. Place the beans in a serving dish and serve hot.
Notes
- The beans can be reheated in a microwave but the beans tend to get overdone and kind of wilt and don't look as nice.
- The beans can be blanched up to 6 hours in advance. Dry them well and place in a plastic bag and refrigerate.
- If you use a non-stick skillet, you probably won't get the fond in the skillet so you can skip adding the tablespoon of water.
- Recipe adapted from a Food.com recipe.
Nutrition
Calories: 287kcal