Remember when you were little and the only vegetables you seemed to eat were green beans and corn? 

Maybe that was just me. 

I despised veggies when I was young. I forver ate my hamburger with meat and cheese only! No veggies!!

As an adult, I don’t eat green beans as often as I used to because thankfully my palate has grown to love other vegetables.
However, I’m a sucker for the old fashion green beans with bacon and onion cooked with them! How much more southern can you get? 
We were discussing this recipe at work the other day. Every since then I’ve wanted some. 
Tonight, I needed a side dish to go with some turkey I had made earlier. This was my chance to fulfill a craving. Luckily I had all the ingredients on hand, but I didn’t have all night so I opted for canned beans vs. frozen. They were great! 
First,  sizzle up one package of bacon. I recommend cooking it crisp. (Like, who wants to eat soft bacon anyway?) Yes, for you oven people, it would work fine in the oven. Just save your grease. 

My recipe is bacon heavy because I love bacon. Feel free to cut the bacon in half if that suits your fancy. 

While the bacon is cooking, chop half of a large onion or one small onion. 

When the bacon is as crispy as you like it, remove the bacon and drain half the grease. 

Then, add the chopped onion.  Cook these until they are clear…well, as clear as they can really be in bacon grease. 🙂
While the onions are cooking, chop the bacon into bite sized pieces. Crunchy bacon makes this step really easy. 

When the onions have cooked through, remove them from the grease. (I prefer to place them on a plate with a paper towel to absorb extra grease.) Drain any excess grease out of your pan and wipe clean with a paper towel. Be careful not to burn yourself…that pan might still be hot! (Every calorie counts…even if this recipe is latent with fat, bacon molecules.)
Next,  add two cans of drained green beans. You could use any kind of green bean that you fancy. This is all I had on hand. Most people make this with a full bean and not a french bean. But it works fine either way. Also fresh green beans would be even better…I just didn’t have any. 

Add your cooked onion and chopped bacon back to the pan.
Add one cup of chicken broth. (NOTE: Frozen beans take longer to cook. If you opt for frozen beans, you may need to add a full can of broth and cook longer.) 
Cook 20 minutes on low until broth cooks off. You want to do this slowly so your beans absorb all the savory flavors. Don’t rush it too much. 
Eat them as soon as possible…out of the pan because who can resist green beans all slathered in bacon..right? 

Confession: I ate most these myself. Not all in one setting, but I didn’t let them linger long.

Craving gone! Ingredients
2 cans of green beans – or 1 package of frozen beans
1 cup of chicken broth (one can if using frozen beans)
1 package of bacon (depending on your love of bacon, you could easily get by with 1/2 a package)
1/2 of a large yellow onion, chopped (or one medium onion)

1. Fry bacon until crisp. Remove from grease and drain on a plate with a paper towel. 
2. Chop onion. Cook in bacon grease. 
3. Remove onion. Drain grease from pan. 
4. Chop bacon. 
5. Add green beans to the pan, cooked onions and chopped bacon. 
6. Add one cup of chicken broth. (more if using frozen beans)
7. Cook on low, uncovered for 20 minutes or until broth is gone. 
8. Cool and enjoy!