Green Beans with Bacon and Onions is an easy, delicious side dish—especially when you meal-prep the beans in advance!
Green beans are one vegetable that somehow even our picky eater doesn’t strenuously object to. But I’m talking either fresh or frozen-from-fresh green beans. Canned—the green beans I grew up on—are just…BLECH.
Meal-prepping green beans
I buy French green beans (a.k.a. haricot vert) in 3-lb bags at our local wholesale club. When I get them home, I parboil the lot, shock, and dry well. Then I freeze any beans I’m not using within the next day in approximately 1-lb servings using ziptop bags. The beans freeze well for 3 months. To thaw, I just pull out a bag and put it in the refrigerator the night before. When I forget to do that, I run warm water over the bag for 10 minutes, or until I can easily separate the beans without tearing them. Keep in mind that if the beans are still frozen, they’ll take longer to warm through in the simmering step.
Making Green Beans with Bacon and Onions
Once you have the meal-prep done for the green beans, this green beans recipe is a simple matter of chopping the bacon and onions and cooking. Add the bacon and onions to a pot or skillet (I don’t use additional oil because the bacon will give off fat that will deliciously flavor the beans). Sauté until the bacon has rendered its fat and the onions are translucent. Then, add in the chicken broth. Mix in the beans, salt, and pepper. Simmer for three minutes. That’s it!
This green beans side dish pairs beautifully with chicken, grilled meat, fish—pretty much anything. I hope your family enjoys it as much as we do!
Green Beans with Bacon and Onions is an easy, delicious side dish your family will love. Do some meal-prep in advance and you can deliver this dish in under 15 minutes!
- 1 lb fresh green beans preferable French green beans (a.k.a. haricots verts)
- 2 slices thick, cured bacon chopped
- 1 sweet onion (medium), chopped
- 1/2 cup chicken broth
- 1/2 tsp coarse salt (or to taste)
- 1/4 tsp freshly ground black pepper (or to taste)
Boil the beans for 6–7 minutes, or until crisp tender. Drain and place the colander into a prepared ice bath. Dry the beans well and chop into bite-size pieces (or leave them whole if you prefer). Set aside.
Add the bacon to a pot or skillet over medium-high heat. Add the onions. Sauté until the bacon is crispy and has rendered its fat and the onions are translucent. Don't remove the bacon fat! Add the chicken broth, salt, and pepper, and beans. Simmer for 3 minutes. Enjoy!