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Great Grandma's Skillet Green Beans Recipe

Recipe by: GMPalko

"A long-time family favorite. I've always brought home an empty dish when this is on the table. If you're tired of the mushrooms, cream sauces, canned onions, and cheese, this is for you. No oven needed here; a big plus. Using an electric skillet frees up your stove top as well. Fresh is always best, but beans of quality may be hard to find this time of year. Canned or frozen instead will make a good dish. The optional use of yellow wax beans is an eye-pleaser and provides an interesting taste variation. Bump up a like amount of green beans if yellow beans are not used."

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook30 m
Ready In40 m

1Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Transfer bacon slices to paper towels to drain.
2Cook and stir onion and 2 pinches black pepper in hot bacon drippings until translucent, 4 to 6 minutes.
3Stir garlic into onion mixture; cook and stir until onion begins to brown along the edges, 4 to 6 minutes. Add 1 tablespoon parsley to garlic and onion; cook and stir until parsley begins to wilt, 1 minute.
4Pour green beans, yellow beans, and 1 1/2 tablespoons parsley into onion mixture; gently turn beans to coat with bacon drippings. Reduce heat to low, partially cover skillet, and simmer until beans are heated through, 5 to 10 minutes.
5Season beans with salt and black pepper to taste, partially cover the skillet and continue simmering, turning occasionally, until beans are hot, 20 minutes. Garnish with bacon and remaining 1 tablespoon parsley.

Footnotes

Cook's Notes:
Substitute red bermuda onion for holiday color.
This side dish goes well with poultry, ham, breaded pork cutlets or chops, pork roast, beef roast, roast of lamb, and any meat or poultry.

Ingredients