One thing we know for sure in our house is that everybody loves bacon. I mean, it’s so versatile and delicious… can you blame us? We have done bacon wrapped asparagus, bacon roasted brussel sprouts, bacon wrapped avocado, baked beans with bacon. But in honor of spring, green beans seemed like a good way to go.

A lot of people go straight for something like green bean casserole when it comes to a holiday side. Personally, that never really appealed to me. Not to mention, cream of mushroom soup is full of salt and gluten free or I’m paying too much for it so it is. That leaves me with the option of I’m making my own roux but not everyone likes mushrooms and the awesomeness of the fresh green bean is lost in the sauce.

But then there was green beans and bacon. Not only was it Easter and an occasion to gather together, but it was BACON SUNDAY! My bacon can have the crisp it deserves and I can taste the freshness of the green beans.

Now I baked my bacon ahead of time, so there were a few pieces available with eggs for breakfast, and used olive oil to cook up the onions and beans. You could also pan fry your bacon and use some of that bacon grease if you prefer the extra bacon flavor.

Ingredients:
– Green Beans
– Bacon
– Onion
– Olive Oil
– Pepper

Kitchen Items You’ll Need:
– Parchment Paper
– Baking Sheet
– Knife
– Cutting Board
– Saute Pan

Cooking Instructions:               
1. Line baking sheet with parchment paper. Lay bacon flat and bake at 400 for 25-30 minutes (for crispy bacon)
2. Trim, rinse and drain green beans. Set aside.
3. Slice and saute the onion on medium-high heat until translucent and starting to brown.
4. Add green beans to pan and cover. Cook over medium heat until green beans are tender, about 5 minutes.
5. Chop bacon and stir into green beans. Cook for 1 minute. Serve!