Ingredients:

  • Two 14.5 oz cans Canned Green Beans (Cut Style), drained and rinsed
  • 4 slices Thick-Cut Smoked Bacon, cut into 1/2-inch lardons
  • 1/2 medium Yellow Onion, finely diced
  • 2 cloves Garlic, finely minced or pressed
  • 1/2 cup Low-Sodium Chicken Stock
  • 1 Tbsp Light Brown Sugar, packed
  • 1 tsp Sherry Vinegar (or Red Wine Vinegar)
  • 1/4 tsp Red Pepper Flakes (Optional)
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Prep the Beans: Drain the canned green beans thoroughly in a colander. Rinse them well under cold water—this is vital for removing the tinny flavour. Shake dry and set aside.
  2. Render the Bacon: Place the bacon lardons in the heavy-bottomed skillet over medium heat. Cook slowly, stirring occasionally, until the bacon is beautifully crispy and the fat is rendered (about 8–10 minutes).
  3. Reserve: Using a slotted spoon, remove the crispy bacon bits and set them aside on a paper towel-lined plate. Leave about 1 tablespoon (15 ml) of bacon fat in the pan.
  4. Sauté Aromatics: Add the diced yellow onion to the hot bacon fat. Reduce the heat to medium-low and sauté until the onion is soft and translucent (about 5 minutes).
  5. Add Garlic: Stir in the minced garlic and red pepper flakes (if using). Cook for 30 seconds until fragrant, ensuring the garlic does not burn.
  6. Deglaze: Pour in the chicken stock, scraping up any delicious browned bits (the fond) from the bottom of the pan. Bring to a gentle simmer.
  7. Add Glaze Ingredients: Stir in the brown sugar and black pepper.
  8. Introduce the Beans: Add the drained and rinsed green beans to the skillet. Toss gently to coat them thoroughly in the glaze mixture.
  9. Simmer and Reduce: Increase the heat to medium. Allow the mixture to simmer, uncovered, for 15–20 minutes. The goal is to reduce the liquid by about half, allowing it to thicken into a light, syrupy glaze that clings to the beans.
  10. Finish and Serve: Remove the skillet from the heat. Stir in the reserved crispy bacon and the sherry vinegar. Taste and adjust seasoning before serving immediately.