Fresh Green Beans with Bacon

Green beans are my go to vegetable.  Admittedly, that usually means rummaging through the cabinets, popping open a can, and dumping them in a pot.  It's quick, convenient, and maybe a little shameful when you consider the compromise in flavor.  Today's not that day.  Today I have a container full of fresh, delicious green beans that I even grew myself.  While I was tempted to throw them in the freezer and eat them like I did so many summers at my grandmother's house, I decided being an adult about the situation was a better option.

Adultness aside, I'm convinced frozen beans will only be delicious out of containers like these.  None of that new fangled ziploc stuff. But I digress...

Here's the cast of characters in their natural state:

Green beans, bacon, onion, olive oil, butter, fresh jalapeño, salt, and pepper.

2 cups chopped fresh green beans

1/4 cup finely chopped onion

2 strips of bacon

1 tsp finely chopped jalapeño

1-2 Tblsp olive oil

4 Tblsp butter or margerine

Salt and pepper to taste

Chop every thing up.

Splash a little olive oil into your favorite pan over medium-high heat. I used my second favorite pan because rules are for chumps.  (It could also just be the first one I grabbed.)

I didn't measure this.  You just need enough to coat the bottom of the pan good.

Toss the bacon in.  Yeah, I know.  You don't need oil to fry bacon.  Again...the rule thing.  Bacon doesn't care about the rules either.

Bacon fries in oil!  Take that cooking legislatures!

Anyway...

When the bacon is starting to brown, throw in the onions and jalapeños.

Let that sit for 3-5 minutes, stirring ocassionally.  Then add half a stick (4 Tbl spoons) of butter.

You don't have to pile everything up in the middle.  I promise the arrangement has zero effect on flavor.  

You'll be tempted to stop here.  I was.  Don't stop here.  I'm not the boss of you.  You can totally stop if you want to.  Don't.  Resist the temptation.  It's worth it.

Did you resist?  Good.  Now add the green beans, salt, and pepper.  Stir.  Put a lid on it and let it ride for a few minutes.

Now...are you paying attention?  This is important.  Like making a left instead of a right during a nascar race important.  

TURN DOWN THE HEAT!  Those knobs are your friends. USE THEM...Or don't.  But don't be mad at me when your bacon's charred and your beans are raw.

 

Put the lid back on and stir every 5 minutes or so for about 20 minutes or until the beans are as soft as you like.

I like mine like this.