But I am not green bean cooking challenged, even my KIDS love this!! (I'm assuming the bacon pieces are what draw their attention.)
I've loved green beans for as long as I can remember, but it wasn't until I met my husband that I actually had young, tender, green beans. Ones that still had some snap to them and I absolutely fell in love. I'm from the Midwest, so for us green beans were always boiled with potatoes and bacon = no textural differences. Now I'm not slamming that way of preparing them, it's just not my first choice anymore.
If green beans are in season I recommend getting them fresh, snapping the end pieces off and blanching them before doing anything else. If you don't have that luxury then opt for frozen young whole green beans. We prefer the VIP brand. So let's dive right in.
4 strips of bacon chopped
1 small onion chopped
3 cloves of garlic minced
1/4 cup white wine
1 pound green beans (thawed if frozen)
Fresh Ground Black Pepper
1. Start out with a cold sauce pan and put your bacon pieces in it (I know most people start bacon in a hot skillet but to render out the fact, keep the bacon from curling and get it super crispy you start it out cold and heat both the pan and bacon at the same time)
2. Once your bacon is passed the limp stage but not quite super crisp dump in the onions and stir to combine, if you are using a stainless steel pan the onions will help pull some of the cooked bits off the bottom. Let this cook for about 5 minutes or until the onions are tender. Stirring occasionally.
4. Now dump in the garlic and stir together, cook for about 2 minutes and then add in the white wine to de-glaze the pan and pull up all those yummy cooked bits.
5. After the wine has reduced by half throw in your green beans and warm through.
6. Season with salt and pepper to taste and then serve.
We'll be having this tonight with baby back ribs...YUM!