A long-time family favorite. I've always brought home an empty dish when this is on the table. If you're tired of the mushrooms, cream sauces, canned onions, and cheese, this is for you. No oven needed here; a big plus. Using an electric skillet frees up your stove top as well. Fresh is always best, but beans of quality may be hard to find this time of year. Canned or frozen instead will make a good dish. The optional use of yellow wax beans is an eye-pleaser and provides an interesting taste variation. Bump up a like amount of green beans if yellow beans are not used.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Transfer bacon slices to paper towels to drain.

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  • Cook and stir onion and 2 pinches black pepper in hot bacon drippings until translucent, 4 to 6 minutes.

  • Stir garlic into onion mixture; cook and stir until onion begins to brown along the edges, 4 to 6 minutes. Add 1 tablespoon parsley to garlic and onion; cook and stir until parsley begins to wilt, 1 minute.

  • Pour green beans, yellow beans, and 1 1/2 tablespoons parsley into onion mixture; gently turn beans to coat with bacon drippings. Reduce heat to low, partially cover skillet, and simmer until beans are heated through, 5 to 10 minutes.

  • Season beans with salt and black pepper to taste, partially cover the skillet and continue simmering, turning occasionally, until beans are hot, 20 minutes. Garnish with bacon and remaining 1 tablespoon parsley.

Cook's Notes:

Substitute red bermuda onion for holiday color.

This side dish goes well with poultry, ham, breaded pork cutlets or chops, pork roast, beef roast, roast of lamb, and any meat or poultry.

Nutrition Facts

104 calories; protein 5.7g 11% DV; carbohydrates 14.2g 5% DV; fat 2.7g 4% DV; cholesterol 6.6mg 2% DV; sodium 1049.4mg 42% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
04/03/2014
Yum! So much better than nuking frozen beans. Used lemon-pepper instead of onion. Read More
(3)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/03/2014
Yum! So much better than nuking frozen beans. Used lemon-pepper instead of onion. Read More
(3)
Rating: 5 stars
01/20/2014
This is how I've been making green beans for several years now. It's a great recipe! Thanks for sharing GMPalko! Read More
(1)