Grandma Lena’s green beans were a fixture at family dinners. She always made them with flat Italian green beans when she could find them, simmering them slowly with bacon until they became perfectly tender and full of flavor. They were never sautéed, never buried under a cream sauce, and never meant to steal the spotlight. Instead, they quietly complemented everything else on the table. Today I still follow Grandma Lena’s method of seasoning the beans through the cooking broth, but finish them with a little butter, reserved bacon drippings, and freshly crisped bacon for a richer finish that honors the original while adding just a little extra depth.
Ingredients
- 2 lbs fresh green beans, trimmed
- 4 slices thick-cut bacon
- Water, enough to cover the beans (about 6–8 cups)
- 1 tsp Better Than Bouillon Roasted Chicken Base
- ½ tsp liquid smoke
- Pinch of MSG (optional)
- 6 slices thick-cut bacon, cooked until crisp and chopped
- 1 tbsp butter
- 1–2 tsp reserved bacon drippings
- Freshly ground black pepper, to taste
Directions
Prepare the cooking broth.
Place 4 slices of bacon in a Dutch oven or large saucepan and cover with water. Bring to a gentle simmer and cook for about 30 minutes to create a flavorful broth.
Stir in the Better Than Bouillon, liquid smoke, and optional MSG until dissolved.
Cook the beans.
Add the green beans to the simmering broth. Continue cooking until the beans reach your preferred tenderness, about 20–25 minutes for tender-crisp beans or 35–45 minutes for a more traditional Southern-style texture.
While the beans cook, prepare 6 additional slices of bacon until crisp. Reserve 1–2 teaspoons of the bacon drippings, then chop the bacon into bite-sized pieces.
Finish the beans.
Remove and discard the simmered bacon. Drain the beans, reserving 2–3 tablespoons of the cooking broth in the pot.
Add the butter and reserved bacon drippings, tossing until the butter melts and the beans are lightly coated.
Fold in the chopped crispy bacon and season with freshly ground black pepper to taste. Serve immediately.
Notes
Preparation Tips
Taste the cooking broth before adding the green beans. It should taste well-seasoned with a gentle smoky bacon flavor. The broth is what seasons the beans from the inside out, so a flavorful broth produces flavorful beans.
Grandma Lena always used flat Italian (Romano) green beans when they were available. Their meatier texture and slightly sweeter, less grassy flavor make them especially well suited to slow simmering. Because they’re often difficult to find, regular fresh green beans are an excellent substitute and are what we usually use today.
Serving Suggestions
These green beans are especially good alongside barbecue, roast beef, ham, fried chicken, meatloaf, or holiday dinners. They pair beautifully with mashed potatoes, cornbread, baked beans, and other traditional family favorites.
Variations
For a pork-free version, omit the simmered bacon and increase the liquid smoke slightly if desired. Finish the beans with butter and serve without the crispy bacon, or substitute cooked smoked turkey for a similar flavor profile.
Make-Ahead & Storage
The beans may be cooked several hours ahead and refrigerated in a small amount of the cooking broth. Reheat gently, then finish with the butter, bacon drippings, and crispy bacon just before serving. Leftovers keep well in the refrigerator for up to 4 days.