I tried out a new fresh green bean recipe. Once for just us and then a second time (with two pounds) for our weekly big family meal. Have a look and see if it is for you. If you do not care to use bacon grease or chicken stock, you could substitute with olive or coconut oil, and vegetable stock. The key to this recipe is to reduce the sauce while making the beans tender, then using the remaining oils to caramelize the onions, garlic and sweet peppers. One lesson I learned is to be ready to add more chicken stock as the beans cooked to make sure the beans were tender enough for my audience. This recipe comes courtesy of Pioneer Woman.
Ingredients:
- 1 lb green beans
- 1 cup chopped onion
- 2 cloves garlic
- 1/2 cup chopped red bell pepper (I used yellow bell pepper)
- 2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
- 1 cup chicken broth (I use "no salt added" broth)
- 1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon)
- Ground black pepper
Instructions:
Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you like. Leave them long or cut to desired size. 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 - or whatever is your preference. 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.
Just writing about it makes me want more...Enjoy!
By the way, we have a row of sweet bell peppers about to turn color!
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