These green beans with bacon are perfectly crisp-tender and coated in a delicious bacon and mustard glaze.
We had quite the adventure the other day. We took Eli to the farmer’s market, and for the first time, he was so interested in looking at the produce! We had him pick out the watermelon he wanted, which was a hoot. He picked a winner! It was so super juicy and perfectly ripe.
We picked up green beans, peaches and blackberries, too. And for the first time this horribly hot summer, I got sad that summer is about to start winding down. It’s so much fun to cook with fresh produce when it’s at it peaks. Everything just tastes so much better. These green beans were no exception. Boiled until just barely cooked, then added to a skillet with bacon, onion, garlic and mustard, they cook up super quickly and have the BEST flavor.
- 1 pound fresh green beans, washed and trimmed
- 4 slices bacon, chopped
- 1/2 small yellow onion, diced
- 2 tbsp garlic, chopped (or 2 tsp garlic powder)
- 2 tbsp whole grain mustard
- salt and pepper to taste
- Fill medium saucepan with water and set to boil. Add green beans to boiling water, and boil for 5 minutes. Drain green beans in a colander and run cold water over them to stop the cooking process.
- Meanwhile, add bacon and onion to large skillet. I use a 12'' skillet. Saute on low-medium heat for 5 minutes, stirring frequently.Add garlic, mustard and drained green beans to skillet.
- Continue to saute and stir occasionally for 2-3 minutes. Serve.