Place the diced bacon in a large, deep skillet. I use a stainless steel skillet. Heat the pan over medium heat. Cook the bacon, stirring often, until crispy, about 10 minutes.
Use a slotted spoon to remove the bacon to a plate lined with paper towels. Cover it to keep warm, or transfer it to a baking dish and place it in a 170°F oven.
Pour all but 1 tablespoon of bacon fat from the pan, pouring it into a bowl and not into the sink (or it will clog your sink). If needed, add 1-2 tablespoons of water to the pan and deglaze its bottom with a wooden spoon, scraping off any tasty browned bits from the bottom.
Add a tablespoon of butter and let it melt.
Add the green beans. Season them with salt, pepper, garlic powder, and dried thyme. Cook them over medium heat, stirring, for 1 minute.
Add 2 tablespoons of water to the bottom of the pan. Increase the heat to medium-high. Cover the pan and let the beans steam until they are tender-crisp, for about 3 minutes.
Remove the lid and stir the green beans to coat them in the sauce. Use tongs to remove them to a serving platter. Scatter the bacon pieces on top. Serve immediately.
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Notes
It's easier to dice the bacon if it’s partially frozen. I like to place the package in the freezer for around 30 minutes. Then, I use a freshly sharpened knife to cut the bacon.
Another trick for quickly chopping bacon is to use sharp kitchen shears instead of a knife.
For the best results, I urge you to use fresh green beans in this recipe, not frozen or canned.
You can use packaged bacon bits and cook the green beans in 2 tablespoons of butter.
If you need this recipe to be dairy-free, use 2 tablespoons of bacon fat and omit the butter.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, at 50% power.