During the fall, when we start to plan our Thanksgiving Holiday menu, I tend to lean towards harvest vegetables such as squash, and sweet potatoes, pumpkin, all those sweet starchy vegetables. Now as much as I enjoy a good pan of roasted root vegetables, I also try to provide a green vegetable in one form or another at every meal, including Thanksgiving. Of course, it has to be an amazing recipe to get anyone to even take a green veggie with all those other great offerings on the table, that’s where these Green Beans with Bacon and Onion come in.
This dish will only take about 15 minutes to prepare, and you can make it earlier in the day and simply reheat in the oven for about 20 minutes. I love the simplicity of the preparation, the make ahead option and the fact that the Sweet Tangy Green Beans and Bacon taste really good too.
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- 1 lb. green beans trimmed
- 4 slices of apple smoked bacon chopped
- 1 c onion diced
- 1 Tbsp brown sugar
- 1/2 t fresh thyme leaves 0r 1/4 tsp dried
- 1 1/2 Tbsp apple cider vinegar
- 1/4 cup chicken stock
- 1 tsp salt
- 1/2 tsp pepper
- In a medium pot of boiling water, blanch green beans for 2 minutes. Remove from heat, drain, and run under cold water to stop the cooking.
- In a large skillet cook the bacon until crispy, remove to a bowl lined with paper towel. Let sit to drain grease.
- While pan is still hot, add chopped onions and cook 2-3 minutes until onions are translucent. Add in fresh thyme leaves and stir until fragrant, about 1 minute. Add brown sugar and apple cider vinegar, and stir in cooked bacon pieces. Stir to combine and remove from heat.
- Place green beans in a 11X7 casserole dish, pour chicken stock into the bottom. Spoon caramelized bacon and onion mixture over top.
- Cover with foil and set aside. Reheat beans at 350 degrees for 20 minutes, remove foil for the last 5 minutes to crisp up bacon. Toss and serve hot.