Green beans should only be cooked this way. Or, at least that's what my family tells me. In fact, next to my lima beans with bacon recipe, this is my family's favorite veggie recipe. (Are you sensing a bacony trend here?)

These green beans are pretty hard to beat - and they employ my favorite technique for this particular vegetable: Blanching followed by sauteing - a technique that cooks the beans through but still keeps them crisp - not mushy!


Sauteed Green Beans with Bacon and Onion*

1 lb. green beans, washed and trimmed
3 slices of bacon, cut in half
1 small yellow onion, sliced into thin rounds
1/8 - 1/4 teaspoon red pepper flakes (I use 1/4 and while my kids find it a little spicy, they still like it)
Freshly ground pepper
Salt

1. Place a skillet over medium heat. Once hot, add the bacon and cook.


Drain on paper towels. Remove the skillet from the stove, but reserve all the pan drippings.

2. Fill a large pot with water and place over medium high heat. When the water comes to a full boil, dump the green beans in it. Blanch for 1 1/2 - 2 minutes. (If the water comes to a boil, drain right away.)
Drain the green beans and run cool tap water over them, or dump them into a large bowl of ice.

3. Place the skillet with the bacon drippings over medium high heat. Once hot, add the onion slices and saute until the onions are tender and golden.
4. Add the green beans. Break the bacon into pieces in the skillet. Add the red pepper flakes and a little salt and pepper. Saute for a few minutes, until the green beans are bright green and te desired doneness.



* This recipe is adapted from one found at One Hundred Dollars a Month.