1. I love Wegmans Cleaned & Cut French Green Beans (in the produce section).

2. Cooking the full bag of green beans (pictured above) requires two batches, or two skillets going at the same time. Or perhaps one giant skillet!

3. Instead of bacon drippings, you could use lard or sausage drippings. (And instead of crumbling bacon over the beans, you could crumble sausage. I’ve done this and it’s good!).

4. We almost always have bacon or sausage in the house, for breakfast purposes. So whenever I cook those breakfast meats, I reserve the drippings for future use. Just this morning I fried up some eggs in bacon drippings!

5. A few tips for saving bacon or sausage drippings (in case you’ve never done it before):

–Wait for the drippings to cool slightly, to reduce your risk of getting burned.
–Pour them into a bowl. As they cool, they’ll solidify and turn white, resembling lard.
–Save in the fridge.
–When needed, scoop out with a spoon.

6. Obviously, you could use raw bacon or sausage, cooking it to the skillet first. Reserve, then add to sauteed beans.