Southern Green Beans with Bacon and Onion
These are not the crisp, bright green beans of a quick sauté — these are the tender, slow-simmered kind, cooked down in a savory broth with bacon and onion until they practically melt. They have graced many a Sunday table alongside fried chicken and roast pork alike. A big pot of them reheats beautifully, which makes them a smart make-ahead side for a crowd.
What You Need
Serves 4-6
• 4 slices thick-cut bacon, chopped into 1/2-inch pieces
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 cloves garlic, minced
• 2 pounds fresh green beans, ends trimmed and snapped or cut into 2-inch pieces
• 2 cups low-sodium chicken broth, plus more as needed
• 1 tablespoon apple cider vinegar, plus more to taste
• 1 teaspoon sugar
• 3/4 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
Directions
1. In a large pot or Dutch oven over medium heat, cook the bacon, stirring occasionally, for 6 to 8 minutes, until crisp and the fat has rendered. Move the bacon pieces to a paper towel-lined plate with a slotted spoon, leaving the drippings in the pot.
2. Add the onion to the drippings and cook for 4 to 5 minutes, stirring often, until softened and turning golden at the edges. Stir in the garlic and cook 30 seconds.
3. Add the green beans, chicken broth, vinegar, sugar, salt, black pepper, and red pepper flakes if using. Stir well and bring to a boil.
4. Reduce the heat to low, cover, and simmer gently for 40 to 50 minutes, stirring every 15 minutes or so, until the beans are very tender and have turned a deep olive green. Add a splash more broth or water if the pot looks dry partway through.
5. Taste and adjust the salt, pepper, and vinegar — the beans should taste savory with just a little tang in the background.
6. Spoon the beans into a serving dish with some of their cooking liquid, scatter the reserved crisp bacon over the top, and serve hot.
Notes
• These beans honestly improve after a rest. Make them a day ahead, refrigerate in their liquid, and reheat gently on the stove until steaming hot.
• To keep it lighter, skip the bacon and start the onions in 2 tablespoons of olive oil instead — the long simmer still gives you plenty of flavor.
Tips
• Tender is the goal here. If your beans still squeak when you bite them, they need more time, not less. Give them another 10 minutes and check again.
• A pinch of sugar does not make the beans sweet — it balances the vinegar and rounds out the bacon's saltiness.
• Frozen green beans work in a pinch: use 2 pounds, add them straight from the bag, and cut the simmer to about 30 minutes.