CSA Week 20 - October 18th - bacon braised green beans

Our first frost set in pretty much right on schedule just ahead of week 21. That means we've continued to have a good supply of beans throughout the last weeks of the CSA.

This is a delicious and easy way to prepare them. Actually, it's my favorite way of those posted on this blog (here, here, and here). The beans turn out smoky, sweet and salty. They're not heavy or greasy as long as you drain most of the bacon fat (a change I made from the original recipe). The amounts of the ingredients are flexible (particularly the bacon), but I will offer one option below.

Bacon Braised Green Beans 
Adapted from here
Ingredients

• 1 tbsp. cooking oil
• 3 slices bacon, optionally diced before cooking, though I find it so much easier to dice it after cooking 
• 1 small-to-medium red or yellow onion, thinly sliced
• A couple pinches of sugar 
• 1 tbsp. thinly sliced garlic
• 1 pound green beans, trimmed
• 1/2 cup water
• 1/2 tsp. salt 
• 1/4 tsp. ground black pepper

Directions

• Set a pot over medium heat and add the oil. Once the oil is hot add the bacon and cook, turning/stirring until browned. Remove the bacon and dice it if necessary. Drain off most of the fat, but save some to cook and flavor the remaining ingredients. 
• Add the onion and sugar and cook, stirring occasionally, until translucent. Add the bacon, garlic, and green beans and toss to combine with the onions.
• Increase the heat to medium high and add the water. As soon was the water boils, place the lid on the pot and cook for about 6 minutes, lowering the heat if needed. 
• Remove the lid and add the salt. Continue to cook, uncovered, stirring occasionally, until the liquid is evaporated and the beans are nicely glazed. Season with the pepper.