These green beans are one of our favorite side dishes. There is something about green beans cooked with bacon grease that brings you back to your Grandmother’s kitchen, while you stood on a stool helping her as she lovingly tended to the myriad of pots on the stove.
The tastiness of these homemade green beans is unmatched. Using aromatics such as garlic, onion, and smoky bacon you don’t get one-dimensional beans; you get some serious depth of flavor.
These are so much tastier and healthier than canned green beans, and they’re just like your grandma used to make. You’ll never go back to boring, canned green beans or plain frozen green beans again after you try these! They are a guaranteed family favorite!
Just Like Grandma’s Green Beans
Prep time: 15 minutes
Cook time: 1 hour
- 3 TBSP Bacon Drippings (from uncured, pastured pork bacon- not the store-bought junk)*
- 1 Large Organic Yellow Onion, chopped
- 2 lbs. Green Beans, washed, ends/strings removed (fresh is best, frozen is ok; organic preferred)
- 3-5 Garlic Cloves, peeled, smashed and, optionally, diced
- Unrefined Sea Salt, to taste (I used about 1-2 tsp.)
- Freshly Ground Pepper, to taste
- 1 Tomato, chopped
- 1/3 – 1/2 cup Homemade Chicken Stock
- Optional: Pieces of Uncured, Pastured Pork Bacon, cooked, crumbled
- In a stockpot, over medium heat, melt bacon drippings and add onion. Cook until onion is just starting to soften, around 3 minutes. Add in green beans and stir to coat well with bacon drippings.
- Add garlic, salt, pepper and tomato. Stir well. Place lid on pot and continue to cook over medium heat, for about 7-8 minutes, stirring if needed. Do not allow the pot to cook dry. You can add more fat if needed.
- Then, add the chicken stock, and optional bacon pieces. Cover. When stock has come up to temperature, reduce heat to low and simmer about 45 minutes or until desired consistency, stirring when needed.
- I like my green beans soft, where the onion and tomato almost disappear. When finished, the garlic should be very soft and you can smash it with the back of your stirring spoon and mix it in well. Most of the liquid should be evaporated, if there is still a lot of chicken stock, you can bring the beans to a boil with the lid off and cook until it has reduced.
*Coconut oil, Butter, or Ghee may be used in place of bacon drippings – but it might not be quite as good
About the Contributor
Amy Love hails from Real Food Whole Health, which was founded out of a desire to help others create their best possible health and wholeness, and to spread the practice of eating traditional, properly prepared, nutrient-dense diets consisting of real, whole foods that nourish our bodies and souls and enrich our lives and the lives of our families.
After dealing with decades of illness and maddening frustration over a multitude of side effects from pharmaceutical drugs, Amy was fed up. She had been searching for answers in both the allopathic and alternative medical communities for many years with little improvement in her health. Amy discovered Nourishing Traditions by Sally Fallon. She found truth and healing in those pages, and her health challenges slowly started to disappear and her overall wellness improved.
Amy is now a certified nutritional therapy practitioner, a natural fertility support specialist, and a certified professional life coach with a focus on holistic health and wellness, and is a certified GAPS practitioner. Amy and her husband live with their growing family on an organic farm and homestead in New Hampshire.
Just Like Grandma’s Green Beans was originally published at Real Food Whole Health