*from thepioneerwoman.com
I made these green beans for Easter in hope of having a good and slightly healthy side dish that my family would like. My husband was quite disappointed as he exclaimed that he does not like green beans. But I pressed forward trusting in PW when she said that she could make veggies that even cowboys would eat. Maybe my husband would eat these green beans...perhaps at least begrudgingly.
But to my great surprised, he LOVED these green beans! And so did I. I would have eaten a whole plate full of them! My husband happily declared that he would gladly eat green beans cooked this way any day. A victory! And seriously, these are delicious.
Ingredients
- 1 pound Green Beans
- 2 Tablespoons Bacon Grease (can Substitute 1 Tablespoon Butter And 1 Tablespoon Olive Oil)
- 2 cloves Garlic
- 1 cup Chopped Onion
- 1 cup Chicken Broth
- 1/2 cup Chopped Red Bell Pepper
- 1/2 teaspoon (to 1 Teaspoon) Kosher Salt (can Substitute Regular Table Salt; Use 1/4 To 1/2 Teaspoon)
- Ground Black Pepper To Taste
Preparation Instructions
Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you’d like. Melt bacon grease in a skillet over medium low heat. 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 chicken 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 chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.
Comments