Inspired by the classic side dish from Cracker Barrel, these Southern-style green beans are slow-simmered with bacon and onions for a comforting, flavorful side.
Wash and trim the fresh green beans, snapping off the ends. If using frozen, thaw them partially or use directly.
In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered bacon fat in the pot.
Add the finely diced onion to the pot with the bacon fat. Sauté over medium heat for 5-7 minutes, until softened and translucent.
Add the trimmed green beans to the pot with the onions. Stir to coat them in the bacon fat.
Pour in the chicken broth (or water). Stir in the granulated sugar (if using), garlic powder, and black pepper. Add a pinch of salt to start; you'll adjust more later.
Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 30-40 minutes, or until the green beans are very tender. Traditional Southern green beans are cooked until soft, not crisp-tender.
Periodically stir the green beans and check the liquid level. If it gets too low and the beans aren't tender enough, add a little more broth or water.
Once the green beans are tender, taste and adjust seasoning with additional salt and pepper as needed. Stir in most of the reserved crispy bacon.
Serve hot, garnished with the remaining crispy bacon.