This simple One Pan Green Beans & Bacon is the perfect side dish for any meal (including Thanksgiving!). The beans are cooked in a chunky onion and garlic sauce and then tossed with crunchy pine nuts and crispy bacon.
In a large skillet cook the bacon on medium heat until crisp. Once cooked, remove the bacon from the pan and chop it into small pieces. Set aside.
Depending on how much grease is left in the skillet, drain all but approx 1/2 tablespoon. Add the diced onion, salt and pepper and saute for 3 minutes until it begins to soften.
Add in the minced garlic and leave to cook for a minute before pouring in the chicken stock. Use a wooden spoon to scrape any bits from the bottom of the skillet before adding the green beans to the skillet.
Turn the heat up to medium high, and leave the stock to simmer and reduce in the skillet which should be left uncovered. Pat down the green beans with a spoon to ensure none are sticking out and everything is submerged in the stock.
After approximately 15 minutes of cooking the beans should be tender (but not mushy) and the stock will have evaporated into a thick onion based sauce. If the beans are still not tender add in a splash more stock and continue to cook until the beans can be pierced with a fork. If you push the beans to the side, there should be no liquid at the bottom of the pan, just a thick onion sauce. If it is still liquidy, continue to leave the beans to cook until the stock has evaporated.
Once the beans are tender and coated in the sauce, reduce the heat to low and stir in the pine nuts and chopped bacon. Leave to cook for a minute or two to warm the bacon before serving.