Summer cooking is so much fun! When we're slaving out in the gardens and bring in buckets full of fresh veggies I can't help but get excited.
One of those vegetables we've been bringing in by the bucket full is green beans. And this folks, is the absolute best way to eat green beans.
One of those vegetables we've been bringing in by the bucket full is green beans. And this folks, is the absolute best way to eat green beans.
Really, if you think about it, bacon makes everything better. That, and a cast iron skillet. These beans make a wonderful side dish, or even a main dish!
These are nice and semi-quick to whip up, if you have the beans already snapped. Thankfully, I had some help with that job. Hey, what are farm hands for? ;)
These are super yummy and I always have everything on hand to cook 'em up. If we have friends that drop by around dinner time and I have a buckets of beans this is the thing I make. It's a crowd pleaser that's for sure!
Bacon and Green Beans
1 package of bacon
1/2 cup chopped onion
1/4 cup water
6-8 cups fresh green beans
1/2 tsp. garlic salt
Cook the bacon until crisp in a cast-iron skillet. Allow to drain on a paper towel then crumble into small pieces.
Reserve the bacon drippings in the skillet and sauté the onions and green beans for about 3 minutes. Add the water and garlic salt. Cover and simmer for 20 to 30 minutes, depending on how crisp you like your beans. Add the bacon bits to the skillet and stir. Serve after allowed to cool for a minute.
Bacon and Green Beans
1 package of bacon
1/2 cup chopped onion
1/4 cup water
6-8 cups fresh green beans
1/2 tsp. garlic salt
Cook the bacon until crisp in a cast-iron skillet. Allow to drain on a paper towel then crumble into small pieces.
Reserve the bacon drippings in the skillet and sauté the onions and green beans for about 3 minutes. Add the water and garlic salt. Cover and simmer for 20 to 30 minutes, depending on how crisp you like your beans. Add the bacon bits to the skillet and stir. Serve after allowed to cool for a minute.