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Ingredients
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Main
Method
Prepare & Cook
Trim and blanch (optional for bright color and tender-crisp texture)
Trim the stem ends from the green beans and rinse. Bring a large pot of salted water to a boil. Add the green beans and blanch for 2 minutes. Immediately transfer beans to a bowl of ice water to stop cooking. Drain and pat dry. (If you prefer a more tender result, blanch for 3–4 minutes.)
Render bacon
In a large skillet over medium heat, add the diced bacon. Cook, stirring occasionally, until the fat is rendered and bacon is crisped, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the bacon fat in the skillet. Reserve the cooked bacon for finishing.
Sauté onion and garlic
If bacon fat is scant, add 1 teaspoon olive oil to the skillet. Add the thinly sliced onion to the hot bacon fat and cook over medium heat until softened and beginning to brown, about 4–5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, being careful not to burn the garlic.
Combine beans and braise
Add the blanched and drained green beans to the skillet. Pour in 1 cup chicken broth and sprinkle in 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon sugar (if using). Stir to combine. Bring the liquid to a gentle simmer, then reduce heat to medium-low, cover, and cook until beans are tender to your liking, about 6–8 minutes. If you skipped blanching, braise covered for 10–12 minutes, stirring once or twice.
Finish and serve
Uncover, increase heat to medium, and cook until most of the liquid has evaporated, 2–3 minutes. Stir in 1 tablespoon butter and the reserved crisp bacon; toss to coat. Taste and adjust seasoning with additional salt and pepper if needed. Stir in 1 teaspoon fresh lemon juice if desired for brightness. Transfer to a serving dish and serve hot.