4 slices of bacon

1 pound fresh green beans, trimmed and or two 9-ounce packages frozen cut or French-cut green beans

1/4 cup chopped onion

1 tablespoon butter

1/8 teaspoon ground black pepper


In a large skillet, cook bacon over medium heat until crisp, turning occasionally. Transfer bacon to paper to towel to drain, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.

Meanwhile cook green beans, covered, in lightly salted boiling water for 5 minutes; drain. Place beans in a large bowl of ice water for 5 minutes. Drain well.

Add the partially cooked green beans, onion and butter to the reserved drippings in skillet. Cook and stir over medium-high heat about 5 minutes or until crisp-tender. Stir in reserved bacon and pepper before serving.


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