Would you agree with me that green beans have gotten kind of a bad rap? They’re the typical vegetable that kids never want to eat. Well I’ve got a recipe for green beans that makes them exciting again! Brown Sugar and Bacon Green Beans are fresh steamed green beans covered in a lustrous sauce made of brown sugar, butter, and bacon. I said it was delicious, I didn’t say it was health food.
I started with a pound of fresh green beans. I highly encourage you to use fresh green beans with recipe because they’re so much better than soggy green beans you would get out of a can. I trimmed the stems off the green beans then placed them in a large pot with an inch of water. I set the pot over high heat, and as soon as the water started to boil I placed the lid on the pot so the beans could steam for about eight minutes.
While the beans were cooking I got to work on the sauce. I started by cutting six slices of bacon into one-inch pieces, then cooking them in my cast iron skillet. Normally I cook bacon in the oven, on a cooling rack that’s sitting on a baking pan, but for this recipe I needed to cook it the old fashioned way.
I fried the bacon until it was fully cooked, but not crispy. This is actually how my wife and children like their bacon; they call it ‘wiggly bacon’. I drained any excessive bacon grease in the pan then I added half a stick of butter. Bacon mixed with melted butter, like I said this isn’t health food. As soon as the butter started to melt I stirred in some brown sugar.
When the green beans were done cooking I placed them in a serving dish then stirred in the sauce with the bacon. I seasoned the green beans with some garlic salt and made sure all them were coated with the sweet brown sugar sauce.
I bought my cast iron skillet to make a German Pancake several years ago. I needed a pan that I would be able to put into a 500F oven. There was no way I was going to put my non-stick frying pan into the oven because it had a plastic handle that I was sure would melt. What I like about the cast iron skillet is that it holds the heat very well (because it’s so thick). The omelets I make in my cast iron skillet turn out really good because I can get a very even heat in the pan. For me I can make an omelet easier in my cast iron skillet than I can in my non-stick pan. Another thing I like is if I’m cooking a piece of meat or potatoes I can cook them on the stove top to get a nice sear, then finish them off in the oven.
Adapted from Six Sisters’s Stuff