Most of my family gave these green beans two thumbs up. However, my youngest has recently decided that cooked green things are "not his favorite" at all. This absolutely cracks me up, because this is the child who begs for green smoothies every single day. I served the green beans with Oven Roasted Crispy Chicken and some amazing smoky bacon potatoes that I'll be sharing next week. (I'll be making those potatoes again this weekend because they were so tasty we ate all of them right off the pan!)
COOK'S NOTE: Haricot vert are simply thin French green beans. If you are unable to find them, regular green beans will work just fine. You'll need to increase the cooking time by 1-2 minutes. The beans should be slightly tender and still have a bit of a bite to them when they are finished cooking.
Simple Skillet Green Beans with Bacon and Red Onions
Yield: 4 servings
2 slices bacon, cut in half
1 pound fresh green beans or haricot vert
1/2 teaspoon kosher salt
optional: 1/4 teaspoon freshly ground black pepper
1/2 small red onion, thinly sliced, about 1/2 cup
Warm a large skillet on the stove over medium high heat. Cook the bacon and then place the cooked bacon strips on a paper towel lined plate to drain. There should be about a tablespoon of oil remaining in the skillet. (If there is more than that, drain off the excess. If there isn't a tablespoon's worth of oil, add a pat of butter to the skillet.)
Adjust the heat to medium and add the green beans to the skillet. Toss with tongs or stir to coat them in the bacon grease. Sprinkle with salt (and pepper, if desired) and cover with a lid. Let the green beans cook for 2 minutes, stir and cover again. Cook 2 minutes more and stir again.
Add the onions to the skillet and toss to combine. Continue cooking and stirring occasionally for 2-3 minutes, just until the beans are a tender and still a bit crisp. Chop the bacon and toss it back into the green beans. Remove from the heat and serve. Enjoy!
ONE YEAR AGO TODAY: St-Germain Brunch Martini