Nothing like green beans fresh out of the garden! Add in a few ingredients as they cook and this side dish will quickly become a family favorite.
Author: By Catherine Daugherty
Recipe type: Vegetable
Cuisine: American
Serves: 4 servings
Ingredients
Note: Adjust ingredients up or down based on the amount of beans you have.
1 lb green beans
1 cup chopped onion
2 cloves garlic
½ cup chopped red bell pepper
6 strips bacon, cooked crispy and crumbled with 2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
1 cup beef or chicken broth
½ to 1 teaspoon kosher salt (can substitute regular table salt; use ¼ to ½ teaspoon)
Ground black pepper
Instructions
Snap the stem ends of green beans, or cut them off. Rinse beans and set aside.
Cook bacon crispy and crumble, keeping 1 to 2 tablespoons of grease. If there is more grease than this, just drain it off.
Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the broth, chopped red pepper, salt, and black pepper.
Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.
Notes
* Bacon is optional. For a totally vegetarian dish use butter or olive oil in place of bacon.
** BTW- if you don't have fresh green beans this is still a good recipe to liven up canned beans!
Recipe by Pray Cook Blog at https://praycookblog.com/garden-fresh-green-beans/