• Start by chopping the onion & trimming and rinsing green beans 
• Blanch the green beans in boiling water (I won’t judge you if you skip this step – but it is recommended:) 
• Next, fry the bacon – keep at least 2-3 tablespoons worth of bacon grease 
• Let your pan cool for a few minutes or use another pan because for the next steps we’ll be using low – medium heat 
• Melt butter into the bacon grease and add in chopped onion and garlic stir it around enough to coat the onions – saute for 2-3 minutes until onions are clear 
• Next, add the green beans, salt, pepper – and cook for about a minute 
• Now, add in a cup of chicken broth, (it will reduce itself as you cook) set the stove to low and cover -leaving a small space to release steam 
• Cook for 20-30 minutes while the beans do their thing. You can come back and stir if you feel like you need to – and if it looks like you need to add a little more broth you can add in another ¼ cup 
• For the almonds: Melt 3 Tablespoons butter into a saucepan and brown almonds for about 5 minutes on low until they are crispy and golden 
• Top the green beans with almonds & the rest of the crumbled bacon (if you didn’t eat it all) – and serve 

Crockpot Instructions 

• Chop onion and rinse and trim green beans (if using fresh) 
• Fry bacon – be sure to keep 2-3 tablespoons grease 
• Add 1 tablespoon butter, chopped onion, and garlic. Stir to coat the onions evenly and saute on low-medium heat for 2-3 minutes until onions are clear 
• While you’re sauteeing the onion and garlic, you can go ahead and put the green beans into your slow cooker. Season with a little pepper and a tiny bit of salt (remember, the bacon is bringing a lot of salt) 
• Now, add the onions and garlic, chicken stock, plus half of the crumbled bacon to the crock pot and cook on low for 6 -8 hours or high for 4-6 hours. 
• Top with buttered almonds & crumbled bacon