Recipe by Debber
Green beans never had it so good! If this doesn't convert your hard-core bean-hater into a bean-lover, I don't know what will! We rarely have leftovers of this recipe, and when we do, they're GREAT the second time around. NOTE: You can substitute canned beans for fresh, just skip the directions for cooking the beans.
Top Review by littleturtle
I halved the recipe, but put four slices of bacon in at the end anyway because, having been directed to cook so much bacon (still had 3 extra strips), I wasn't really thinking about it. This was very easy and tasted delicious. Will definitely be making it again. Thanks for sharing.
- 1⁄2-1 lb thick-cut bacon (or less)
- 1 lb green beans
- 2 tablespoons bacon fat (reserved)
- 1 cup boiling water
- 1⁄2 teaspoon salt
- 1 teaspoon cornstarch
- 3 tablespoons brown sugar
- 3 tablespoons cider vinegar (white will do in a pinch)
- 1 tablespoon soy sauce
- 1⁄4 cup cold water
Directions See How It's Made
- In a large cast-iron skillet, fry bacon until nearly crisp; reserve at least 2 T. bacon fat in the pan.
- Meanwhile, prepare beans: cut into 1-inch pieces; place in skillet with reserved grease, boiling water, and salt. Cover and heat quickly until beans steam (boil), then turn heat down and cook for 15-20 minutes (tender-crisp) DO NOT DRAIN.
- Mix cornstarch with sugar, vinegar, soy sauce and water; pour over beans; stir and cook until slightly thickened and clear.
- Crumble at least 4 slices of bacon into the beans; stir to mix. Use MORE bacon if this is more of a "main dish"
- OPTION: Fry 1 medium chopped onion in the bacon grease; remove from pan BEFORE cooking the beans; add with the bacon at the end.