Green Beans Recipe

BIG MAMA'S SIDES

1. 1

   Prep

   Trim the stem ends from the green beans and discard any blemished pieces. Rinse and pat dry. Dice the onion finely, mince the garlic, chop the cooked bacon after frying (see next step), and chop the parsley. Measure out the stock, salt, pepper, sugar, red pepper flakes, butter, and lemon juice so they're ready.

2. 2

   Cook the bacon

   Place a large skillet or Dutch oven over medium heat. Add the sliced bacon and cook, stirring occasionally, until the bacon is crisp and golden, about 6–8 minutes. Remove the bacon with a slotted spoon to a paper-towel-lined plate, leaving the rendered bacon fat in the pan (about 1–2 tablespoons). Reserve the chopped bacon for finishing.

3. 3

   Sauté the aromatics

   With the heat still at medium, add the diced onion to the bacon fat. Sauté until the onion is soft and translucent, 4–5 minutes. Add the minced garlic and red pepper flakes (if using) and cook, stirring, until fragrant, about 30 seconds — do not let the garlic brown.

4. 4

   Add the green beans

   Add the trimmed green beans to the pan and toss to coat them in the bacon fat and aromatics. Cook, stirring occasionally, for 2–3 minutes just to warm and start to color the beans.

5. 5

   Braise

   Pour the chicken stock into the pan, scraping the bottom to loosen any browned bits. Add the salt, black pepper, and sugar (if using). Bring to a gentle simmer, then cover and reduce heat to low. Braise until the green beans are tender but still have a slight bite, 12–15 minutes depending on thickness. Check once or twice and stir to ensure even cooking.

6. 6

   Finish and reduce

   Uncover and turn the heat to medium-high. Let the cooking liquid reduce for 2–3 minutes until the beans are coated but not soupy. Stir in the butter, reserved chopped bacon, and lemon juice. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if desired.

7. 7

   Garnish and serve

   Transfer the green beans to a serving bowl. Sprinkle with chopped fresh parsley. Serve immediately while warm as a classic Big Mama's side.