Skillet Stewed Southern Style Green Beans

I absolutely love making stewed green beans—they’re so simple and packed with flavor. They go perfectly with just about any main dish, and honestly, they’re my favorite Southern side to whip up when I want something comforting. I make this recipe all the time, and it never lasts long at our table!

INGREDIENTS:

1 1/2 lb. Green Beans ( I use cut or fine green beans)
3 Slices of bacon – diced
1/2 Onion – finely diced
2 Cloves Garlic – minced
1 1/2 C. Chicken broth
1/2 Tsp. Dried Thyme
1/2 Tsp. Dried Rosemary – crushed
Salt and pepper – to taste
1 Tbsp. Butter
1 Tsp. Apple cider vinegar

DIRECTIONS:

1. In a large skillet over medium-low heat, add the bacon and cook until crisp. About 5-6 minutes.
2. Add the onion and cook until the onion is softened. About 4 to 5 minutes.
3. Add the garlic and cook for about 30 seconds.
4. Add the green beans and toss to coat in the fat.
5. Add the chicken broth. thyme, rosemary, and pepper. Toss and cook for 10-15 minutes or until the green beans are tender and the liquid is absorbed and reduced. There should be very little liquid left in the pan but still coats the green beans. Remove from the heat.
6. Add the butter and stir to combine well.
7. Add the apple cider vinegar and stir very well. Taste and adjust the seasoning to your liking. Serve warm.

NOTES:

• I like to use thick-cut bacon, so I typically use two thick-cut slices and dice it fine.
• Don’t skip or swap the apple cider vinegar. It is a must, and it just adds a little punch of flavor at the end. It’s wonderful.
• If you have whole rosemary leaves, just crush them in your hand before adding them to the skillet. If you have fresh rosemary, you can use that also.
• You can scale this recipe up or down depending on the size of your family.