For those of you that follow me on Instagram, you know that my garden has been less than stellar all season. In fact it wasn't until last week that we finally got our first produce! Our entire summer has been nothing but 65-70 degrees and so much rain!! We've had so much rain that I am beginning to feel like a sponge that needs to be wrung out.
Last week I was able to pick our very first green beans of the season (Yes, I know it's almost September) and they probably tasted even more delicious than normal simply because we waited an eternity to be able to eat them. The first beans went into a lovely side dish of Garlic and Thyme Green Beans served alongside this Asian BBQ Pork Tenderloin, but the second batch I picked made this dish which is all comfort food, bacon, and nostalgia.
These are the beans I ate growing up. Every single summer when the beans began to ripen, this is what we had for dinner. Of course as a child you never appreciate anything that is grown in the garden and served with love and hard work. You just want pizza. But as an adult I remember those summer meals fondly and am now trying my hardest to give my kids the same experience. Thankfully I've got some good veggie eaters and these beans are always met with fights over who gets to have the last bean.
Grandma's Green Beans
4 slices bacon, cut into small pieces
1/2 of a medium yellow onion, diced
2 pounds fresh green beans, ends trimmed and snapped in half
2 cups chicken broth
Salt and pepper to taste
Rinse beans in a colander, then pat dry.
Cook the bacon pieces in a large saucepan until just crisp. Do not drain.
Add the onion to the pan. Saute 3-4 minutes or until onion starts to soften.
Add the green beans to the pan and continue to cook on medium heat, tossing beans well to coat in bacon drippings, until beans turn bright green about 3 minutes. Slowly add the chicken broth and bring to a simmer.
Simmer on low, covered with the lid cracked just a bit, stirring occasionally, until the beans are tender, about 1 hour.
Drain if desired (I don't. I serve them with a splash of the cooking liquid on the top).
Salt and pepper if desired. (I find that most of the time it's not necessary so taste first before serving)
Note: Use fresh green beans, please! This recipe will not work the same with frozen or canned beans. You will thank me later.
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Welcome to Homemade Wonders!
Hi! I'm Stephani. I'm all about making delicious, family friendly meals, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, eating snickerdoodles and most of all enjoying life and all it's wonders.
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