Whether they’re store bought or home canned from the summer garden, this is an easy recipe for using your canned green beans from the pantry. Simple ingredients and a fast cook time make this a winner for any night of the week.
1/4cupbroth (any type)optional (for deglazing the pan if needed while cooking bacon)
Instructions
Crisp the bacon in a large skillet over high heat. If it starts to stick you can deglaze with the broth. If you don’t need to, you won’t need the broth.
Once the bacon is mostly crisp, add in the green beans and remaining ingredients. Cook and stir until heated through. Taste and adjust seasoings.