Bring a large pot of water to a boil then add the green beans and cook for 2–3 minutes, or until they turn bright green and are just beginning to soften.
2nd Step
Drain the beans and right away sink them into a bowl of ice water to stop the cooking process. The beans’ bright color and crunch are preserved in this way.
3rd Step
Crisp the bacon in a pan over medium heat. The bacon should be drained on paper towels after being removed from the pan. Crumble the bacon into little pieces after it has cooled.
4th Step
Cook the chopped onion for 2 to 3 minutes in the same pan, or until it loses its raw color and turns translucent. After 1 minute of cooking time, add the garlic mince and stir to combine flavors.
5th Step
To the skillet, add the brown sugar, butter, soy sauce, sesame oil (if using), red pepper flakes, salt, and pepper. Simmer the mixture for a minute or two after you’ve given it a good stir to enable the flavors to combine.
6th Step
Toss the blanched green beans in the sauce in the pan so that they are well coated. Keep cooking for another 3–4 minutes so the green beans can pick up the sauce’s taste.
7th Step
Crumble the bacon and gently fold it in so that it is evenly distributed over the casserole. Transfer the Crack Green Beans to a serving dish. To add texture and taste, you may sprinkle the top with toasted sliced almonds.
Growing up, this was my favorite. I’d constantly pester my mom to cook it.
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