Step 1

Heat a Dutch oven (or other large heavy-bottomed lidded skillet or pot) on medium heat. Add the bacon pieces and saute until golden. Remove the bacon from the pot, leaving the grease behind, and drain the pieces on a paper towel lined plate.

Step 2

Add the onion and saute until softening and turning translucent (about 3 to 5 minutes). Add the garlic and saute until aromatic (about 30 seconds to 1 minute). Turn the heat off.

Step 3

Remove the onions and garlic from the pot, and drain the excess grease from the pot.

Step 4

Return the pot to the stove and turn the heat to medium-low. Add the water and deglaze the pot, using the end of a spatula to scrape up any brown bits from the bottom. Add the bouillon, salt, pepper, sugar, and red pepper flakes (if using). Stir to combine. Add the sauteed onion and garlic back to the pot and stir.

Step 5

Add the green beans to the pot, making sure they’re all lined up in the same direction and tightly packed. This helps ensure that they cook evenly. Add more water if needed - the beans don't need to be submerged, but they should be about 90% covered by water.

Step 6

Put the lid on the pot and turn the temperature down. It should be just high enough that it simmers with the lid on. Move the green beans around occasionally with tongs to ensure that the green beans on the top make their way to the bottom to season and cook. Cook for 1 to 2 hours, or until the green beans have reached your desired level of doneness.

Step 7

Drain the green beans. Toss with the bacon and butter (if using). Taste and add additional salt and pepper to your preference. Serve hot.