Smoky bacon, garlic, and cider vinegar make garden beans unforgettable.
SERVES4–6
PREP10 min
COOK15–20 min
PANCast iron
THE STORY
The hot half of a garden-side pairing.
When Brandon planned smoked chicken with fresh garden produce, these bacon green beans became the hot side while creamy dill cucumbers handled the cold contrast. The final uncovered cook leaves the beans blistered rather than soft.
Method
Render bacon.Cook bacon over medium until crisp. Remove, leaving 1–2 Tbsp fat.
Blister beans.Raise heat to medium-high and cook beans 3–4 minutes, tossing.
Build flavor.Add onion for 2–3 minutes. Add garlic, paprika, and pepper for 30 seconds.
Steam and reduce.Add stock, cover, and cook 5–7 minutes. Uncover and cook over medium-high until liquid evaporates and beans char.
Finish.Return bacon, melt in butter, and add 1 tsp vinegar or more to taste. Salt as needed.
For extra smoke, cook the full dish in a cast-iron skillet in the smoker. Do not overcook—finish uncovered for texture.
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