This recipe stays true to tradition while keeping it approachable for home cooks. You can use fresh green beans for the best texture and flavor, but frozen beans also work well when fresh aren’t available. Adjust the seasoning to your taste, and don’t rush the simmering time—that’s where the flavor develops. Serve these beans with a slotted spoon or with a little broth in the bowl, Southern-style, and don’t forget a piece of warm cornbread to soak up every last drop.
Ingredients
2 pounds fresh green beans, trimmed and snapped
6 slices bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
3 cups chicken broth
Salt, to taste
Black pepper, to taste
½ teaspoon sugar (optional)
¼ teaspoon crushed red pepper flakes (optional)
Instructions
In a large pot or deep skillet, cook the chopped bacon over medium heat until browned and crispy. Remove excess grease, leaving about 2 tablespoons in the pot. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant. Add the green beans and toss to coat them in the bacon mixture. Pour in the chicken broth, season with salt, black pepper, and optional sugar and red pepper flakes. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, stirring occasionally, until the beans are very tender and flavorful. Taste and adjust seasoning before serving hot.