Description
The beauty of this dish lies in its simplicity and the way it transforms basic ingredients into something memorable. Fresh or frozen green beans become tender and flavorful when slow-cooked with smoky bacon,
Ingredients
Base Ingredients:
- 2 pounds fresh green beans, trimmed and snapped into 2-inch pieces
- 6 slices thick-cut bacon, chopped into 1-inch pieces
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 cup water
Seasonings:
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 bay leaf
Instructions
Start by placing the chopped bacon in a large, heavy-bottomed pot or Dutch oven over medium heat. Cook the bacon pieces slowly, stirring occasionally, for about 8-10 minutes until they’re crispy and golden brown. The key here is patience – you want to render out as much bacon fat as possible since this becomes the flavorful foundation for your green beans. Listen for that gentle sizzling sound, and watch as the bacon pieces turn from pink to beautiful golden brown.
Once your bacon is perfectly crispy, use a slotted spoon to remove about half of it to a paper towel-lined plate – this will be your garnish later. Leave the remaining bacon and all that gorgeous rendered fat in the pot. Add the diced onion to the bacon fat and cook for 4-5 minutes until the onion becomes translucent and fragrant. The onion will pick up all those wonderful bacon flavors while adding its own sweetness to the mix.
Stir in the minced garlic and cook for just 30 seconds until fragrant – be careful not to burn it. Add the prepared green beans to the pot, tossing them well to coat with the bacon fat and aromatics. This step helps the green beans absorb those initial flavors before the liquid is added. Sprinkle in the salt, pepper, smoked paprika, red pepper flakes (if using), and nestle the bay leaf among the beans.
Pour in the chicken broth and water – the liquid should just barely cover the green beans. Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer. Cover the pot and let the magic happen for 35-45 minutes, stirring occasionally. You’ll know they’re ready when the beans are fork-tender and have absorbed much of the cooking liquid. The beans should be soft enough to cut with a fork but not mushy.
Remove the bay leaf and taste for seasoning, adjusting salt and pepper as needed. If there’s too much liquid remaining, increase the heat and cook uncovered for a few minutes to reduce it. The ideal consistency has just a small amount of flavorful liquid remaining – not soupy, but not completely dry either. Sprinkle the reserved crispy bacon over the top before serving for added texture and visual appeal.
Nutrition
- Calories: 120
- Sodium: 480mg
- Fat: 8g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g