Recipe by WildLime
This is our Thanksgiving side dish staple but it would go great with chicken or salmon. One of the great things about this recipe is that you can cook the green beans ahead of time and make the sauce at the last minute which usually helps with those holiday meals! This is a family recipe that originally came from my Aunt in SoCal. UPDATE: after reading reviews, I've increased the amount of chicken broth to make more of the yummy sauce. Thanks for the great feedback!
- 4 slice bacon, diced
- 59.14 ml green onion, chopped
- 2 garlic cloves, minced
- 29.58 ml Dijon mustard
- 118.29 ml chicken broth
- 453.59 g fresh green beans, cooked
- salt and pepper
Directions See How It's Made
- Saute bacon in large skillet over medium-high heat until crisp. Drain off all but 2 tablespoons of bacon drippings.
- Add green onions and garlic. Cook and stir just until you can smell the garlic or until the green onions are slightly tender.
- Stir in Dijon mustard, then reduce heat to low.
- Gradually blend in chicken broth, heating and stirring just until thickened.
- Pour sauce over beans, tossing until coated.
- Season to taste with salt and pepper.