Ingredients:

  • 1 lb fresh snap beans, trimmed
  • 2 slices thick-cut bacon, diced
  • 1 tbsp avocado oil
  • 0.5 medium yellow onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 0.5 tsp red pepper flakes
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 tsp lemon juice

Instructions:

  1. Trim the stem ends off your 1 lb fresh snap beans and pat them completely dry with a towel. Note: Excess moisture causes steaming instead of frying.
  2. Place 2 slices of diced thick cut bacon in a cold 12 inch skillet and turn the heat to medium.
  3. Cook the bacon for about 5 minutes until crispy and the fat has coated the pan.
  4. Add 1 tbsp avocado oil to the bacon fat to increase the volume and the smoke point of the cooking liquid.
  5. Turn the heat to medium high and add the beans in a single layer.
  6. Cook undisturbed for 3 minutes until the undersides show dark brown blisters.
  7. Stir in 0.5 thinly sliced yellow onion and 3 thinly sliced garlic cloves, tossing them with the beans.
  8. Sprinkle 0.5 tsp red pepper flakes, 0.5 tsp sea salt, and 0.25 tsp black pepper over the pan.
  9. Continue sautéing for 6-8 minutes until the onions are translucent and golden at the edges.
  10. Remove from heat and stir in 1 tsp lemon juice immediately to wake up all the heavy flavors.