String Beans with Bacon (and onions) are delicious, and they are quick and easy to make. This hundred-year-old recipe brings back vague memories of string bean dishes from my childhood.
The recipe calls for cooking the beans until they are tender – and I cooked them for about 20 minutes. They weren’t crisp like the beans often prepared using modern recipes – but I found them to be a refreshing change, and enjoyed this dish’s old-fashioned goodness. The recipe is definitely a keeper.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
String Beans with Bacon
1 pound string beans (use either yellow or green beans)
2 small onions, thinly sliced
1 slice bacon, chopped
1/8 teaspoon salt
dash cayenne (red) pepper
Clean string beans, remove tips, and snap into 1-inch pieces. Place in a saucepan. Add the sliced onions and chopped bacon; then just barely cover with water, and add the salt and cayenne pepper. Place on the stove and bring to a boil using high heat; then reduce to a simmer. Cook for approximately 20 minutes, then remove from heat, drain any excess liquid (a little is okay), and serve.