French Cut Green Beans with Bacon

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French Cut Green Beans with Bacon
Yields: 4 cups

In Sally Fallon’s book Nourishing Traditions, she introduces this technique of using a food processor to create French-cut green beans.  My husband does not like the texture of regular green beans, but he loves them when they are prepared this way.  This style of preparation is also very popular with kids.

Bacon Ingredients:

6 oz pastured bacon, chopped width-wise into ½” strips

Bacon Instructions:
In a large cast iron or heavy-bottomed skillet over medium heat, cook bacon covered, stirring frequently, until crispy.  Remove bacon with tongs and place on a paper towel-lined plate.  Pour drippings into a heatproof ceramic or glass container and set aside.

Green Bean Ingredients:
1½ lb green beans
2 cups homemade chicken stock
1½ tsp sea salt, divided
3 tbsp pastured butter
¼ tsp fresh cracked pepper

Green Bean Instructions:
Snip the vine-end tail from the green bean.  Assemble a food processor with the slicing attachment.  Turn on the machine, and using the shoot, add the beans a small handful at a time.  The processed beans will be reminiscent of the diagonal French-cut green beans that we used to eat from the can!

Pour sliced beans into a large pot with stock and 1 tsp sea salt.  Over high heat, bring to a boil, cover, reduce to medium and maintain a rolling simmer for 10 minutes.  Once cooked, pour into a large colander and strain well.  (See Note.) While beans are straining, return the pot to the stovetop over low heat.  To the pot, add 2 tbsp reserved bacon drippings (the rest may be stored tightly covered in the fridge for other uses), butter, remaining ½ tsp sea salt and ¼ tsp pepper.  Once butter has melted, add strained beans and bacon to the pot and use tongs to coat the beans in the seasoned fat.    Serve warm.

Note –
I like to place the strainer over a large bowl in order to catch the discarded chicken stock.  I pour it into a mug and sip on it while I finish making dinner.  Delish!


  • Molly, this is a wonderful recipe for green beans. I love the simplicity of preparation and smiles it brings out. Great way to slice ’em up too.

    March 13, 2011
    • Molly Chester

      Thanks Marla! That’s so nice of you to say…

      March 13, 2011
  • This recipe looks fantastic! I’m looking forward trying it while using up our green beans later this week :)

    March 13, 2011
    • Molly Chester

      Awesome! Let me know how it goes!

      March 13, 2011
  • Jen W.

    This just made it on our weekly menu. Looks scrumptious!

    March 13, 2011
    • Molly Chester

      Alright! That’s great news! :)

      March 13, 2011
  • Denise

    I just finished making these and they are delicious! Thanks so much for sharing this recipe. No more boring Green Beans around here!

    March 14, 2011
    • Molly Chester

      You’re welcome! Thanks for letting me know!

      March 15, 2011
  • Pogonia

    I just found your site and immediately subscribed! And yes, these look like the beans my mom used to make. *yum* So green beans are now on my grocery list. :) But I never seem to have bacon grease on hand since bacon is so expensive to buy the ‘good’ stuff. And I love that you use pastured lard. I have been on a search for local lard for two years!!!

    March 26, 2011
    • Molly Chester

      Pogonia – Thanks so much for subscribing! Our newsletters go out once a month. I love that you are going to try the beans! For this recipe, you will have enough bacon grease from the rendering of the bacon, but I do hear you about how expensive the good bacon is. My local guy just had to raise his price $5/lb. Bummer! Oh and, not sure where you are located, but I source my lard from Rawesome in Santa Monica or order it from US Wellness meats (when ordering its not local, obviously, which is a bummer.) I’m going to tackle rendering myself one of these days, soon. Best to you!

      March 29, 2011
  • Molly, we would love if you submitted this quinoa to the side dish week of the Get Grillin’ event Cookin’ Canuck and I am hosting now :)

    June 13, 2011
    • Molly Chester

      Sure! Where do I submit?

      June 14, 2011

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