Weeknight · Summer
Skillet Green Beans
Bacon, a little water, and a lid, until the beans are tender and still green.
25 minutes · Serves 6 · One skillet
“For everything created by God is good, and nothing is to be rejected if it is received with thanksgiving.”
Ingredients
- 4 slices of bacon, chopped
- 1 ½ lb green beans, trimmed
- ½ cup water
- ½ tsp fine salt, plus more to taste
Method
- 1
Cook the bacon in a wide skillet over medium heat until the fat renders and the pieces are browned. Leave the fat in the pan.
- 2
Add the beans, water, and salt. Cover. Cook 12 to 18 minutes, until the beans are tender to a fork and still green. Stir once.
- 3
Uncover and cook off the remaining water, 1 or 2 minutes. Taste for salt. The bacon has some.
From the kitchen
- An hour of boiling turns them gray and limp. Stop when they are tender, not when they have collapsed.
- A splash of apple cider vinegar at the end is good if the bacon was very mild. It is optional.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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