Are you ready for a new week? We had a fun, relaxed weekend complete with a petting zoo birthday party, an afternoon at the pool and another afternoon at the ballpark for a baseball game. It was all kinds of fun and all kinds of refreshing, which has me revived and ready to tackle another week. Which is good, because here it is upon us somehow. And it’s looking to be a busy one, and I have a possible jury duty thrown in the mix. We’ll see how this goes… but on to the FOOD! Today’s recipe is one I’ve been making on repeat! I’ll be the first to say that green beans are not my favorite vegetable. True, that’s not really saying much since I’m a HUGE veggie fan and happily shovel as many veggies in as possible. But what it also means is that I’m always finding new delicious ways to enjoy green beans. And these Southern style green beans with bacon and onions and buttery breadcrumbs are my new absolute favorite! The green beans are cooked slow and low to get super tender, gaining flavor from the bacon grease and onions. Then they are topped with the crispy bacon and the buttery, golden brown breadcrumbs, which bring so much crunch and such a great contrast to the soft green beans. Plus, I mean, bacon. Automatic flavor booster. Really, it’s hard to believe you can get this much flavor with just 5 ingredients. ❤️ I will say, these bacon green beans are a recipe that uses the Southern-style of cooking green beans, where you “cook them to death,” as my parents say.
Most people seem to either like them this way or else like them just barely cooked, when they still have a bit of crispness to them. I’m a little bit of a strange duck because I really do like them both ways, depending on the recipe. (If you’re in the crisp-tender camp, check out my green beans with mustard butter sauce recipe.) This recipe definitely requires the cooked-to-death style of soft, tender green beans, so it’s for all of you who love them this way.
Notes on making Southern style green beans with bacon:
Cutting the bacon in half helps to fit more in the pan and also to cook it more evenly. You could also cut them into small pieces with some scissors, just snipping them into the pan. I use and like thick-cut or center-cut bacon. The bacon adds sodium to this dish, so go easy when you season the green beans with salt and pepper. I’m a huge onion fan, so I love the flavor that they add, but you could omit them if you prefer. The grease from the bacon and the steam from covering the pan to cook the green beans helps to ensure that the pan has plenty of liquid and doesn’t dry out. I know toasting the breadcrumbs is an extra step (and an extra pan) but it really adds so much flavor and extra crunch. I highly recommend you don’t skip this part.
And if you’re looking to create a really spectacular meal for company, a holiday, celebration or just a special Sunday supper, I’d recommend these paired with easy whole roasted chicken and some mashed potatoes on the side. Deliciousness! (For the holidays you might also want to check out this green bean casserole - a classic!) So whether you are just looking to jazz up your usual green beans or you’re trying to get your family to eat more vegetables, I hope you give these Southern green beans a try. I think they’ll be a new favorite. ❤️ Happy cooking! XO, Kathryn P.S. Check out these other green bean recipes:
Green beans gremolata (Family Food on the Table) Sesame ginger garlic green beans (Country Cleaver) Roasted green beans with Parmesan and basil (Rachel Cooks)
And don’t miss my VIDEO for this recipe!
Cutting the bacon in half helps to fit more in the pan and also to cook it more evenly. You could also cut them into small pieces with some scissors, just snipping them into the pan. I use and like thick-cut or center-cut bacon. The bacon adds sodium to this dish, so go easy when you season the green beans with salt and pepper. I love onions and the flavor they add, but you could omit them if you aren’t a fan.
