Thick bacon and Whole Hog® seasoning turn a simple vegetable into the side that disappears first
Ingredients
FOR THE GREEN BEANS
- 4 strips thick bacon
- 1 onion, chopped
- 1 lb green beans, washed and ends trimmed
- 1 Teaspoon Casa M Spice Co® Whole Hog
Method
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01
Pan fry the bacon
8 minCook thick-cut bacon in a large skillet over medium heat until it's crispy and rendered — you want those fat drippings in the pan for flavor. Set the cooked bacon aside on a paper towel.
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02
Sauté the onions
5 minIn that same bacon fat, sauté your chopped onions over low to medium heat until they soften and turn translucent. The residual bacon flavor is already building into your base.
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03
Steam the green beans
6 minSteam the trimmed green beans for about 5–7 minutes until they're tender but still have a little snap — you want them cooked through, not mushy. This keeps them from toughening up when they hit the hot pan.
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04
Combine green beans and onions
1 minAdd the steamed green beans to the pan with your sautéed onions, then lower the heat if it's still up. You're bringing everything into one pan to build cohesion.
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05
Finish with bacon and seasoning
3 minChop the reserved bacon and add it back to the pan along with a teaspoon of Casa M Spice Co® Whole Hog® seasoning, then toss everything together gently. The heat will meld the spice with the fat and bacon, creating a light glaze that coats every bean.
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06
Let flavors combine
2 minBring the whole pan back up to temperature over low heat and let it warm through for a minute or two. This gives the Whole Hog® seasoning time to infuse into the beans so every bite tastes intentional, not rushed.
From Mike's Notebook
Cut bacon into half-inch pieces so it renders completely and seasons the whole pan, not just where strips land.
Don't drain the bacon fat before adding onions — that's where the flavor lives for everything that follows.
Add green beans to the hot bacon fat and resist stirring for two minutes; that's how they get the crust.