Monday, September 30, 2013

Green Beans

Hubby likes these better than canned green beans however he said he prefers the last green bean recipe I posted a little more than these.

Green Beans
1 lb green beans
1 cup chopped onion (I used 1 tsp onion powder)
2 cloves garlic
1/2 cup chopped red bell pepper (didn't add these)
2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
1 cup chicken broth
1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon)
Ground black pepper


 Snap the stem ends of 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.

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