Name: Green Beans with Bacon and Onion, Southern-style
Total time: PLACEHOLDER
Ingredients: 5 slices bacon , chopped small; 1 medium onion , halved and sliced thin; 3/4 cup low-sodium chicken broth; 2 teaspoons dark brown sugar; 1 pound green beans , stem ends snapped off; 2 tablespoons red wine vinegar

Why This Recipe Works

We wanted to find a simple, versatile hands-off method to cooking a green bean side dish, and our Green Beans with Bacon and Onion, Southern-style recipe is just that. Braising the green beans in a small amount of liquid in a covered pan requires minimal effort and little oversight. The beans simply simmer until meltingly tender—and they’re difficult to overcook. The green beans lose their bright green color when braised, but they pick up lots of flavor—a worthwhile tradeoff. A wide variety of liquids, from chicken broth to orange juice, can be used to alter the flavor of the green beans. It should be noted, however, that braising is best suited to the more mature beans found in most supermarkets; very tender fresh beans are best saved for steaming—so don’t use them in this Southern-style Green Beans with Bacon and Onion recipe.

Before You Begin

Serve these Southern-style beans as part of a holiday meal.

Instructions

Fry bacon in large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to plate lined with paper towels.

Discard all but 1 tablespoon fat, return skillet to medium heat, and add onion. Cook until onion is translucent, 3 to 4 minutes. Add broth, brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; bring to boil.

Add beans, cover, lower heat, and simmer gently, stirring occasionally, until beans are very tender and liquid has reduced, 18 to 22 minutes. Remove lid; simmer briskly to further reduce liquid if necessary.

Stir in vinegar; adjust seasonings with salt and pepper to taste. Transfer beans to serving dish and sprinkle with bacon. Serve.