Are we ready for some football? Or are we ready for some green beans?!!! Well, frankly, I’m ready for both!!
But since the games are a little ways away yet, green beans win this one hands down! It’s day two of our “winner winner chicken dinner” menu, and what would a chicken dinner be without good old fashioned green beans?
And these garlicky, buttery, bacon-y, sweet ‘n vinegar-y, country-style green beans can’t be beat!
Not even the ever-popular, former favorite, green bean casserole can hold a candle to these. They are truly a special treat!
They’re over-the-top made with fresh from the garden beans, but shockingly, the stores had NONE. Zero. Zip. Could not believe it.
So, I had to settle for canned. But they still turned out spectacular and the recipe is easier to follow, and more out-of-season convenient for you this way. But if you grow your own or can find some fresh ones at your local store or farmer’s market, I highly recommend using fresh.
But, for now, canned it is.
And canned I drain, and drain well. I imagine the liquid they pack them in is full of unwanted sodium, and preservatives we can’t even pronounce, so I always just pour it out.
As funny as it may sound, plain old butter consisting of one ingredient, cream, and my own amount of salt has got to be healthier.
Paired with lean bacon crisp-cooked in the oven, sweet caramelized onions, garlic, dark brown sugar and just the right amount of aged balsamic vinegar, these heaven on a plate green beans are one of the best parts of the whole meal!
If there’s one thing on the menu that I can be temped to have a second helping of, it’s these!
I’m a mashed potato lover through and through, but these beans are truly something special!
You’re really going to love these and so happy to share them with you! They round out a homemade, Sunday chicken dinner to perfection!
And they just might become your new holiday favorite, too! Enjoy all, and have a fantastic day!
*Be sure to stop by tomorrow for the next item up on the menu, my easy, homemade, mile-high sour cream biscuits!
- 2 Tbl. butter
- 1 Tbl. EVOO
- ½ large onion, halved again root to tip and sliced crossways
- ⅛ tsp. kosher salt
- 2 (14.5 oz.) cans green beans, drained well
- 2 Tbl. dark brown sugar
- ½ Tbl. aged sweet balsamic vinegar
- 1 tsp. minced garlic
- ⅛ tsp. more kosher salt, or to taste
- ¼ tsp. coarse ground black pepper
- 3-4 strips crisp-cooked thick lean bacon, torn into small bite-sized ½" pieces
- 2 Tbl. butter, cut up
- garnish with more coarse ground black pepper
- In medium-sized saucepan, place butter, EVOO, onion and ⅛ tsp. kosher salt and LOW simmer for 20-30 minutes until caramel-colored and very tender.
- Drain both cans green beans well and add. Add rest of ingredients, dot with second amount of butter, and fold gently until combined. Heat over medium heat until thoroughly heated through and at a low simmer. Simmer just a few minutes. Pour into serving bowl.
- Serve garnished with more coarse ground black pepper on top.
- *These beans are best made a day in advance so the vinegar really soaks into the beans.