1. Start with the bacon

Dice your bacon and toss it into a large pot or Dutch oven over medium heat. As it cooks, the kitchen will fill with that irresistible smoky aroma. Stir occasionally and cook until the bacon is almost fully browned but not crispy. This keeps it tender enough to blend perfectly with the beans later.

2. Sauté the aromatics

Once the bacon is nearly done, add your chopped onions right into the bacon grease. (Yes, we’re building flavor on flavor here!) Cook for about five minutes until the onions soften and turn translucent. Then lower the heat, add minced garlic, and let it cook for just 30 seconds. Trust me, garlic cooks fast, and you don’t want it to burn. Scoop out the bacon and onion mixture with a slotted spoon, leaving all that wonderful grease behind.

3. Simmer the green beans

With the bacon grease still in the pot, add your fresh green beans. Pour in enough chicken broth to cover them—around 2 ½ to 3 ½ cups, depending on your pot size. Sprinkle in the Cajun seasoning if you’re feeling adventurous, and bring the mixture to a low boil. Once it’s bubbling, cover the pot, reduce the heat, and let the beans simmer for 1 to 1 ½ hours. Stir occasionally to ensure even cooking.

4. Bring it all together

When the beans are tender (they should almost melt in your mouth), drain the chicken broth. Return the bacon and onion mixture to the pot and stir to combine. Add a couple of tablespoons of butter for a final layer of richness. Give it a taste and season with salt and pepper as needed.

5. Serve and savor

Serve the green beans warm, preferably alongside some classic Southern favorites like fried chicken or mashed potatoes. They’re hearty enough to shine on their own but versatile enough to pair with almost anything.