Name: Bacon-Braised Green Beans
Total time: 50 min
Ingredients: 6 slices thick-cut bacon; 1 onion , chopped fine; 2 pounds green beans , trimmed and halved (see note); 1 cup low-sodium chicken broth; 2 tablespoons cider vinegar; 1 tablespoon brown sugar; 1 teaspoon minced fresh thyme; Salt and pepper

Why This Recipe Works

For faster Bacon-Braised Green Beans, we swapped out ham hock, which wouldn’t give up its flavor in the shorter cooking time, with smoky, thick-cut bacon. After crisping the bacon, we sautéed onion in the drippings before adding the beans and chicken broth. Leaving a few slices of bacon in the skillet while the beans cooked infused them with meaty flavor. We crumbled the bacon over the beans before serving to ensure there was bacon in every bite.

Adding cider vinegar twice—once to season the broth, and again at the end of cooking for brightness—lent a nice tart element to our Bacon-Braised Green Beans recipe. A little brown sugar, minced thyme, salt, and plenty of pepper rounded out the flavors.

Before You Begin

Large, thick green beans hold up best in this preparation.

Instructions

Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer 4 slices bacon to paper towel-lined plate; when cool enough to handle, crumble bacon and reserve.

Add onion to pan with remaining slices bacon and cook, stirring frequently, until golden brown, about 8 minutes. Add beans, broth, 1 tablespoon vinegar, sugar, thyme, ¼ teaspoon salt, and ¼ teaspoon pepper. Bring to boil, then reduce heat to medium-low and cook, covered, until beans are tender, about 12 minutes.

Uncover skillet and discard bacon slices. Increase heat to medium-high and cook until liquid evaporates, 3 to 5 minutes. Off heat, stir in remaining vinegar and crumbled bacon. Season with salt and pepper. Serve.