Recipe by Diana Adcock
This is a Midwest Staple at any "Country Buffet".
Top Review by K9 Owned
I'll start with I had trouble wondering what kind of beans would warrant 5 stars. These do :) I scaled the recipe back for two and altered the cooking time because I prefer green beans with some 'tooth'. I added the beans to the pan when the bacon and onions were 2/3rd done and let them saute for a few minutes until the bacon was cooked. I added the broth and cooked it uncovered until the stock had been reduced to a glaze. No more than 15 minutes. We thoroughly enjoyed them! Thanks so much for sharing the recipe. Picture to follow
- 3 lbs fresh green beans, stem ends removed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 large onion, chopped
- 8 slices pepper bacon, chopped
- 2 quarts chicken stock
- salt and pepper
Directions See How It's Made
- In a large heavy pot or Dutch Oven add the olive oil and butter.
- Heat to medium high.
- Add the onions and bacon.
- Cook until the onions are soft and browning lightly, about 8 minutes.
- Add the green beans and chicken stock.
- Bring to a boil, reduce heat to low and simmer, stirring a few times until green beans are soft, about 30 minutes.
- Your liquid should be cooked down, giving the green beans a "glazed" look, or coating if you will.
- Salt and pepper to taste.