Southern-Style Canned Green Beans
Canned cut beans reduced in their liquid with measured bacon drippings and crisp bacon pieces.
Ingredients
Main ingredients
- 3 14.5-oz cans cut green beans plain or lower-sodium, with can liquid
- 6 slices bacon cut into small pieces
- 1 pinch brown sugar optional
As Needed
- olive oil as needed to supplement bacon drippings to 3 tablespoons
Instructions
Cook the Bacon
- Cook chopped bacon in a wide heavy skillet over medium heat for 8–12 minutes until crisp. Remove with a slotted spoon and retain 3 tablespoons drippings, adding olive oil if needed to reach that amount.
Reduce the Beans
- Add all 3 cans of green beans with their liquid and the optional brown sugar. Bring to a boil uncovered, then adjust to medium-high for steady bubbling.
- Boil for 20 minutes, stirring gently, then fold in the cooked bacon. Continue for 10–15 minutes until the liquid has evaporated and the beans begin to sizzle.
- Remove from heat when the pan bottom begins to brown lightly. Transfer to a serving dish and divide into 6 portions.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.