Copycat Mission BBQ Green Beans and Bacon
Description
Smoky, slow-simmered Southern green beans with crispy bacon, onion, and a touch of brown sugar, just like the Mission BBQ side dish.
Ingredients
- 6 slices thick-cut bacon, chopped (about 8 oz)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 lb fresh green beans, trimmed and cut into 2-inch pieces (or 4 cans, 14.5 oz each, drained)
- 1 1/2 cups low-sodium chicken broth
- 1 to 2 tbsp light brown sugar
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes, optional
- 1 tsp apple cider vinegar
- 1 tbsp butter
- 1/8 tsp Salt, to taste
Instructions
- Rinse the green beans, trim the ends, and cut them into 2-inch pieces.
- Cook the chopped bacon in a Dutch oven over medium heat for 8 to 10 minutes until crispy. Set aside about a third for garnish, leaving the rest and 2 tbsp of fat in the pot.
- Add the onion and cook 4 to 5 minutes until soft. Stir in the garlic and cook 30 seconds.
- Stir in the brown sugar, smoked paprika, black pepper, and red pepper flakes for 1 minute.
- Add the green beans and chicken broth. Bring to a boil.
- Reduce the heat, cover, and simmer 20 to 25 minutes (10 minutes for canned beans) until tender.
- Uncover and simmer 3 to 5 minutes to reduce the liquid. Stir in the butter and vinegar, then season with salt.
- Top with the reserved bacon and serve hot.
Equipment
- Dutch oven or large deep skillet
- Cutting Board
- Knife
Notes
- Leftovers keep in an airtight container in the fridge for up to 4 days.
- Frozen green beans work too. Add them straight from frozen and simmer 15 to 20 minutes.
Nutrition
Serving: 1ServingCalories: 181kcalCarbohydrates: 12gProtein: 7gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 22mgSodium: 249mgPotassium: 364mgFiber: 3gSugar: 6gVitamin A: 917IUVitamin C: 15mgCalcium: 53mgIron: 1mg