Easy Bacon-Fried Green Beans
Green beans have never been my favorite thing in the world, but I’m convinced that cooking things in bacon drippings will make just about anything at least somewhat tasty. Luckily, bacon-fried green beans are just a little more than tasty.
Ok, a lot more.
This is actually a super old recipe that I rewrote and rephotographed. I figured that some of you might actually want measurements instead of “handfuls” and “a little of this”.
Notice how he’s not grabbing a green bean? He ate like 2-3 green beans and then most of the bacon. I can’t say I blame him. That’s why if you’re making bacon-fried green beans you need to make extra bacon.
Actually, make extra bacon when you make ANY recipes that call for bacon because you kids will wander in and swipe some off the counter where it’s cooling off. And then you’ll shoo them out. And then they’ll come back with their sneaky fingers.
Kids, man. Just cook the entire package, mmmkay?
By the way, this would be a great Thanksgiving side dish because once you get the bacon cooked (which you can do ahead of time) and it takes just a few minutes to fry up the green beans. We’re talking about pan-frying here and not bubbling away in two inches of grease.
Have you checked out the other recipes I posted for Thanksgiving Week?
- 6-7 slices thick-cut, nitrate-free bacon
- 1 pound fresh green beans, trimmed and halved
- Slice the bacon into 1/2-inch pieces. Cook in a large skillet over medium heat until the bacon reaches your desired crispness. Remove the bacon with a slotted spoon and set aside.
- Drain all but 2-3 Tablespoons of the bacon drippings. Bring the remaining drippings up to medium heat again and add the green beans. Toss the green beans around occasionally as they cook, 12-15 minutes or until they're crisp tender and have golden brown spots.
- Stir the bacon back into the green beans and transfer to a serving bowl and serve.