You can use any type of Smoked Bacon for this recipe, but I love the flavors of the Slab Bacon that I get from the C & B Market in Wabbaseka Arkansas. I love it so much I bought at least 12 to 15 packs of it back to Chicago with me on my last visit there.
The flavor is amazing & has that old Time Country Smoked Flavor that I remember as a kid. So I am creating unique ways to add the flavor of this bacon to many of my dishes, & this one is great. It is thick sliced, but I remove the rind before cutting it up into small pieces. I know you will love the flavor this bacon adds to green Beans
1Remove rind from slab bacon. FYI The rind makes great Pork SKINS, Bake in 400 degree oven on a rack for about 20 minutes and they get real crisp like pork skins or rinds. Save in zip lock in freezer till you have more, & cook a bunch at a time.
2Using a sharp knife, cut bacon into small pieces to be sautéed.
3Add the cut pieces into a large pot that you plan to cook the green beans in. Saute until pieces are crisp tender. Then remove bacon with a slotted spoon to a platter lined with paper towel. Leaving rendered fat in pot.
4Add the chopped onions & minced garlic to the rendered fat and sauté until transparent. The brown crust on the bottom of the pot is added flavor, stir until onions are almost tender about 5 minutes.
5Add in green beans & bacon & bay leaf and almost cover the top of beans with water. Cook about 10 minutes over medium high heat.
6While beans are cooking prep and cut the carrots and add to pot, stir to mix, add in steak seasoning & any other spices if desired. Cook until tender or as desired about 15 minutes more for me.
7Taste and add additional spices if desired. Can drain liquid if desired before serving or serve the pot liquor with the green Beans over corn Muffins if desired. In the South We would pour the pot liquor over the corn Bread or muffins & eat it. Enjoy.