We call these Crack Green Beans for a reason. You just can’t stop eating them!
But, I’ve been reluctant to post them because, honestly, cooked green beans just don’t look all that delicious in photos. Steamed green beans, yes. Bright green and still firm green beans, yes. But these? Not so much. Don’t let that stop you from trying them! My son, who insists he doesn’t like green beans, gobbles these up! Bacon and cheese make all the difference.
I don’t have much of a recipe for these, it’s more about how you make them, not the ingredient amounts so don’t be afraid to go heavy handed on the cheese … or bacon. 😉
I used pastured, nitrate-free bacon that we have made from a pig my cousin raises for us each year. A freezer full of meat makes me feel secure. haha. For the cheese, I prefer either Parmesan or Asiago and sometimes both. Another cheese that’s really good is a sheep’s milk feta. Feta has traditionally been made with sheep’s milk but most grocery stores only carry the cow’s milk version. That’s good too, but I do prefer the sheep version. (If you’re dairy-free, there are Parmesan substitutes available.)
A couple notes:
• I start with fresh green beans for this and the French filet beans (you know, the thinner, longer ones) are best. Regular beans will work but if you use frozen, they tend to slip the skins if cooked too long and may get a little soft and mushy.
• Steam the beans a little bit before sauteing them. It takes them less time to start browning.
• Great cheeses to use with this dish are Parmesan, Asiago and Feta!
Here are some great chicken dishes to make with these green beans:
Country Broiled Chicken
Pecan Crusted Chicken
Balsamic Chicken
- 1-2 lbs. fresh green beans
- ½ lb. bacon, cooked and diced
- Bacon fat, reserved from cooking it.
- Cheese of your choice
- On the stovetop in a large skillet, steam the green beans with a little (1/2 cup) water in the pan and a lid on it. Steam until they are crisp tender.
- Remove the lid and allow the water to evaporate. Watch carefully.
- Add 2 Tbls. bacon fat and stir to coat the green beans.
- Saute until green beans begin to brown and caramelize.
- Sprinkle with warm bacon pieces and cheese.
- Serve immediately.