GREEN BEANS - NO SOUP REQUIRED

I titled this purposefully as when this dish is done it tastes an awful lot like green bean casserole, except that instead of fried breaded onions and soup that is mostly additives, we use BACON.

Before cooking:
Julienne (thin, long slices) about 1/2 cup or so of red onion. If you love onions, use more.
Using fresh green beans, cut off the stems (discard) and then chop the remaining beans into approximately 1" long pieces. I used about 2 cups chopped.

#1: Heat empty skillet on medium heat for about a minute (I am using an electric stove, gas stoves will heat your pan faster) and then place desired amount of bacon in the pan to cook. I use about 3-4 pieces of bacon. Cook until crispy, set aside on paper towel. When it is done DO NOT POUR OUT THE FAT! That's our secret ingredient!

#2: Turn the heat on your pan down just a little so the grease doesn't pop and burn you when you add your veggies. Add the onions and stir for 30 seconds or so, then add in your green beans and combine together so that your beans are coated in the bacon grease. Let these cook together for several minutes. Add in 1/4c of water and stir again, making sure your green beans cook evenly. If your pan dries up and the green beans are not done, add another 1/4c of water. Cooking time may take 6-10 minutes.

***Remember, fresh green beans should still be a little firm when you eat them. They almost crunch.

#3: As your beans get near being done, add a sprinkle of salt, you shouldn't need much, and some fresh cracked pepper to taste.

#4: Right before you are ready to serve ~1min, crumble your bacon (or chop it up) then add it to the beans. The end result tastes just like green bean casserole and it's totally Paleo!