Green beans develop the most wonderful flavor and texture when they're slow-cooked Southern-style. Flavored with smoky bacon and sweet onion they make a great side dish to serve with ham, pork, chicken or turkey.Print
- 2 lbs green beans, ends trimmed
- 8 slices thick-cut bacon, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1/2 to 1 cup low-sodium chicken broth
- Salt and freshly ground black pepper
- Fry the bacon in a large skillet until cooked through. Drain on a paper towels and discard all but 2 tablespoons of the bacon fat.
- Add the onion to the pan and sauté over medium heat until soft and translucent, 4 to 5 minutes. Add the garlic and continue cooking until soft and fragrant, 1 to 2 minutes longer.
- Add the green beans and 1/2 cup of the chicken broth. Cover and cook for 15 minutes, stirring once or twice. Season to taste with salt and pepper, then return the bacon to the pan.
- Reduce the heat to low, partially cover the pan (set the lid askew) and cook, stirring occasionally, until the green beans are tender but not mushy, 45 minutes to 1 hour.
If the beans start to dry out during cooking, the heat might be too high. Add a little more chicken broth and lower the heat.