Garlic Bacon Green Beans

    Garlic Bacon Green Beans

    9saves
    30min


    516 people made this

    Green beans pair perfectly with crispy, salty bacon. Great company for grilled or barbecued meats and chicken.

    Ingredients
    Serves: 6 

    • 6 rashers bacon, chopped
    • 1/2 cup onion, finely chopped
    • 1 clove garlic, crushed
    • 500g fresh green beans, trimmed
    • 1 cup (250g) water
    • 1/8 teaspoon salt
    • 1 pinch freshly ground black pepper

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place bacon in a large, deep frying pan. Fry over medium high heat until almost crisp. Stir in onions and garlic, cook further 1 minute.
    2. Stir in beans and add water.
    3. Let the beans cook until the water has evaporated and the beans are tender. If the beans are not tender once the water has evaporated, add a small amount more water and cook further until tender. Season with salt and pepper to taste.

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    Reviews (6)

    by
    8

    Something else. As I always have with other vegetables as well, I frequently cook green beans with bacon and garlic. It was the addition of onion and the cooking method itself, that caught my eye. I always saute the bacon and garlic, then add the COOKED green beans to the pan and toss to coat. With this recipe's method, the green beans lose their vibrant colour, the bacon gets limp, and the dish looks "muddied" overall. I'll stick to my method, where both the beans and the bacon retain their rich colour and where the bacon flavour enhances, rather than overwhelms, the beans. - 29 Sep 2008

    faithn
    by
    0

    Fixed these tonight and all 4 of us loved them. Will definitely fix again, the bacon added a nice flavor to the otherwise plain jane beans we normally have! - 16 May 2013

    by
    0

    Something else. Cooked the bacon whole first until it was crisp then removed from pan. I only retained about 1 tablespoon of the dripping. When I added the beans and the water I put a lid on the pan but left it cracked which allowed the beans that were not in the water to steam, while allowing the water to evaporate. When the beans were cooked and the water was pretty much gone, I returned the crisp bacon which I had chopped to the pan and tossed, put the lid on tightly and just let it sit for about two hours. I didn't want the beans to get mushy, but did want the bacon to soften up a bit. Right before serving I just heated it up. Everybody loved it - will definitely make again. - 29 Sep 2008

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