"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."
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.
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.