Prep 15 mins
Cook 2 hrs
Why make canned green beans when these are so easy and taste just like the restaurants. Make one batch and they are just as good left over. There is one thing I'm always requested to make at Thanksgiving, and this is it. I also like to cook these over a campfire.. either way works. Personally, we like these with amount of pepper as listed, but your tastes may differ. You may have to experiment with the amount of salt & pepper. You can try fresh bacon, but I find that it contains too much grease and not a lot of flavor, The bagged pre-cooked bacon pieces (like you would use for salads) works great.
- 907.18 g fresh green beans
- 1 large yellow onion, diced
- 29.58 ml salt (to taste)
- 29.58 ml coarse black pepper (to taste)
- 236.59 ml bacon, pieces (pre-cooked, not bacon bits)
- Snap off green bean ends, then snap in half.
- In large stock pot, add all ingredients, adding just enough water to cover green beans.
- Cover pot and simmer for about 2 hours. Green beans are done when fork tender.
I thought this was decent, but it didn't wow me. I made it exactly as written (the salt was sea salt). I don't think I'd ever cooked fresh green beans before, and I found a 2-lb. bag of "trimmed and washed" ones. You did caution about the amount of spices in your comments, and I do think that the pepper and/or salt amounts were too much as given. If I make this again, I'd cut them in half, if not more. Then maybe I'd bump my rating up to 4 stars - it's a good concept.
We absolutely loved these green beans. The slow cooking of the beans in the onions and bacon gives the beans a wonderful flavor. Great recipe, ARathKamp!
Fantastic! This is way I've been winging it for years, but have never seen an actual recipe. Maybe more cooks will try this method. I use turkey bacon for the flavor and no grease. Thanks ARathkamp.