For most of my cooking years, I’ve made green beans pretty sparingly, but always cooked them the same way — steamed and then topped off with a pat of butter and a squeeze of lemon. But about a year ago, my daughter suddenly decided that she absolutely loved green beans and since I definitely want to encourage any enthusiasm about a vegetable, we’ve been eating them a lot more often and in a lot of new ways. One of my favorite ways is like this — where they’re slowly simmered in bacon and onion and broth until they’re transformed into a tender and savory treat.
Ingredients
- 4 slices thick bacon, chopped
- 1 small yellow onion, chopped
- 2 cloves garlic, sliced
- 1/4 teaspoon red pepper flake
- 2 lbs fresh green beans, trimmed and chopped in half
- 2 cups chicken broth
- 2 tablespoons butter
- Kosher salt and freshly ground black pepper, to taste
Preparation
see continuation on next page
ADVERTISEMENT
