Bacon-Braised Green Beans
We wanted that same deep, sweet, smoky pork flavor of Southern-style green beans in minutes, not hours.
Why This Recipe Works
For faster Bacon-Braised Green Beans, we swapped out ham hock, which wouldn’t give up its flavor in the shorter cooking time, with smoky, thick-cut bacon. After crisping the bacon, we sautéed onion in the drippings before adding the beans and chicken broth. Leaving a few slices of bacon in the skillet while the beans cooked infused them with meaty flavor. We crumbled the bacon over the beans before serving to ensure there was bacon in every bite.
Adding cider vinegar twice—once to season the broth, and again at the end of cooking for brightness—lent a nice tart element to our Bacon-Braised Green Beans recipe. A little brown sugar, minced thyme, salt, and plenty of pepper rounded out the flavors.
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