Mom’s Country-Green Beans Recipe is so delicious! Of course, everything is better with bacon – and this green bean recipe is one of those recipes!
My mother used to prepare a similar green bean recipe, but she always cooked the green beans “to death.” I just updated her version to this very delicious and healthy dish that still includes the bacon and onions. My husband loves Mom’s Country-Style Green Beans and wants me to make it every time we have fresh green beans. He says it reminds him of the green beans his mother used to make.
Wash green beans thoroughly and drain. Break off the end (the top and tail) as you wash them. Leave green beans whole or cut into 1-inch pieces (your choice).
In a large saucepan over medium-high heat, bring 3 quarts of water to a boil. Add green beans and cook, uncovered, approximately 8 to 12 minutes or until the green beans are crisp-tender and still have that vibrant green color (taste one to see if it is cook properly; the beans should still be very crunchy - Do Not Overcook). Remove from heat, drain off the liquid, and rinse the beans under cold water to stop the cooking process. Set aside.
In a frying pan over medium heat, cook the bacon and onion. I like to fry the onions along with the bacon as this gives the onions a caramelized taste. When done, the bacon should be crisps and the onion translucent or soft. Do Not Drain Off the Bacon Grease!
Turn the heat to low and stir in the cooked green beans, salt, and pepper. Stir and heat only until the beans are warm.
Remove from heat and serve.
Makes 6 to 8 servings.
Green beans are available year round, with a peak season of May to October. Green beans are also called string beans and snap beans. They were also once called string beans. Today's green beans have no strings
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