Stovetop Green Beans with Bacon
It’s Thanksgiving Day, your oven is stuffed with turkey and, well, stuffing, and there’s not an inch of space left for your green bean casserole. We get it. That’s why we created this simple side that you can cook on the stovetop. A generous quantity of bacon adds richness and an irresistible aroma, and it’s so easy and delicious you’ll be making it long after the holiday.
Ingredients
- Kosher salt and freshly ground pepper
- 2 1/2 lb. (1.25 kg) green beans, trimmed
- 1 lb. (500 g) bacon, coarsely chopped
Directions
Bring a large pot of salted water to a boil over high heat. Have ready a large bowl of ice water. Add the green beans to the boiling water and cook until bright green and crisp-tender, 3 to 5 minutes. Drain the beans and transfer to the ice water to stop the cooking, then drain and pat dry with paper towels. Transfer to a large sealable plastic bag and refrigerate until ready to use, up to overnight.
When ready to serve, heat a large fry pan over medium-high heat. Add the bacon and cook, stirring occasionally, until beginning to crisp, about 5 minutes. Do not drain off the fat. Add the green beans and cook until they are coated with the bacon fat and heated through and the bacon is crisp, 3 to 5 minutes. Season to taste with salt and pepper. Transfer to a platter and serve. Serves 8.
Williams Sonoma Test Kitchen
