Fresh Green Beans with Bacon & Onions

I grew up eating fresh garden green beans cooked with bacon and onions. Mom cooked the bacon (or added bits of ham) and onions, added the green beans, water and seasonings, put the lid on and cooked them until they were tender . . . verging on limp, their color was changed to a dull green but they were full of flavor and we thought it was the only way to cook them.

Since then I’ve roasted, steamed, even microwaved them. But this is my new favorite way to cook fresh green beans — it begins with an initial cook and shock (in cold water) and ends with finishing them off in a skillet. This method yields green beans . . .

*that retain their bright color

*are tender but with just a touch of crispness (just the way we like them)

*that can partially be prepared ahead & finished at the last minute (steps #1 & 2) 

TASTE OF SUMMER — Fresh Green Beans with smoked ribs, Susan's Veggie Salad & Potato Salad.

Fresh Green Beans with Bacon & Onions     6 to 8 servings

2 1/2 pounds green beans, trimmed

1/2 pound bacon, roughly chopped

1 medium yellow onion, finely chopped

2 cloves garlic, minced

Salt and pepper

1. Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes; do not cover. 
   
2. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
   
3. Cook the bacon in a large, heavy pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. 
   
4. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan (if bacon is lean, add 2 tablespoons olive or other vegetable oil). Add the onion to the pan and sauté until soft and very tender, 4 to 5 minutes. Add garlic and sauté until just fragrant, about 1 more minute. 
5. Add the reserved green beans and cook until heated through, 5 to 6 minutes more; add lid and a few tablespoons of water as beans heat.  Return the bacon to the pan. Season with salt and pepper.
   

Recipe without photos . . .

Fresh Green Beans with Bacon & Onions     6 to 8 servings

2 1/2 pounds green beans, trimmed

1/2 pound bacon, roughly chopped

1 medium yellow onion, finely chopped

2 cloves garlic, minced

Salt and pepper

1. Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes; do not cover. 
2. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
3. Cook the bacon in a large, heavy pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. 
4. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan (if bacon is lean, add 2 tablespoons olive or other vegetable oil). Add the onion to the pan and sauté until soft and very tender, 4 to 5 minutes. Add garlic and sauté until just fragrant, about 1 more minute. 
5. Add the reserved green beans and t cook until heated through, 5 to 6 minutes more. Return the bacon to the pan. Season with salt and pepper.