These beans are simmered long and slow with premium double-smoked bacon to develop that trademark "Southern-style" goodness. Red pepper flakes add a nice punch to the dish.
1/2 pound double-smoked bacon, diced*
1 medium onion, chopped
3 pounds green beans, trimmed
1 teaspoon dried crushed red pepper
1 teaspoon salt
2 tablespoons unsalted butter, softened
2 to 3 Tbsp. cider vinegar
How to Make It
Cook bacon in a Dutch oven over medium heat 10 minutes or until browned and crisp. Add onion, and sauté 5 minutes or until tender. Stir in green beans, red pepper, and salt. Add enough water to cover green beans. Bring to a boil; cover, reduce heat, and simmer 40 to 45 minutes or until beans are very tender. Drain beans, and transfer to a bowl. Add butter and vinegar; toss well. Serve hot.
*We discovered 2 great online sources for the specialty bacon: Schaller and Weber from www.germandeli.com and www.nodinesmokehouse.com. Regular bacon is an option too but contributes a milder flavor.
I'm a southern girl who grew up snappin' green beans with my granddaddy out of his garden and it is safe to say I am a green bean snob. I don't like when a veggie dish over powers your chicken and dumplins... These green beans had just the right amount of flavor and they were a perfect compliment to the main dish... This recipe is a KEEPER!
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