Fresh Green Beans, Tomatoes, Bacon, Onion & Fennel

This is a classic dish, but I like to think I combine some fresh ingredients with a little shortcut of the stewed tomatoes. Just let them simmer on the back burner as you make your main course. But for this dish, NO canned or frozen, it just isn't the same. This is just classic dish with a twist, and it doesn't get much better.

• Ready In: 1 hr
• Serves: 8
• Yields: 5-8 Servings of Beans

Ingredients

• 6 -7  cups fresh green beans, ends trimmed and cut in 2-inch pieces (2 lbs approx)
• 28  ounces stewed tomatoes, no seasoning and lightly drained
• 5  slices bacon, diced
• 1  medium onion, diced
• 1  small fennel bulb, thin sliced
• 1  teaspoon cider vinegar
• 1 1⁄2 teaspoons kosher salt (to taste)
• 1  teaspoon ground black pepper (to taste)
• 1⁄2 cup chicken broth (you can need more if needed)

Directions

1. Bacon -- in a large saute pan, add the bacon on medium to medium high heat to let render and start crisping up. Cook about 3-4 minutes.
2. Vegetables -- Now right to the bacon and the drippings, add in the onion and fennel and cook another 5 minutes. Add in the beans and toss well so everything is combined. Now the tomatoes (NOTE: You can add a bit less tomatoes if you want) Personal taste. Stir well.
3. Season -- Now add some salt, pepper and the cider vinegar. At this point I also add about 1/4 cup chicken broth since we didn't add all the tomato liquid it gives a liquid for the beans to simmer inches.
4. Cook -- Simmer, on low heat. These are not meant to be crisp beans, soft and slow cooked. If the dish becomes a bit dry during cooking, I just add some more broth to keep the dish simmering. I simmer a good 20-30 minutes.
5. That is it -- just enjoy. Slow cooked bacon, onion and tomatoes in a chicken broth. They are so good.
6. NOTE: If you want -- cut down the recipe in half for a family of 4. No big deal. They are TRUE comfort food.