Chicken broth: 1 cup (or enough to cover the beans)
Salt: to taste
Black pepper: to taste
Bacon: 4-6 slices, chopped
Butter: 2 tablespoons (optional, for added richness)
Red pepper flakes: a pinch (optional, for a bit of heat)
Onion: 1 medium, diced
Instructions
Prepare the Green Beans:
Rinse the green beans under cold water and trim off the ends. If desired, you can cut the beans into smaller pieces.
Cook the Bacon:
In a large skillet or Dutch oven, cook the chopped bacon over medium heat until it’s crispy. Remove the bacon from the pan and set it aside, leaving the bacon grease in the pan.
Sauté the Onion and Garlic:
In the same pan with the bacon grease, add the diced onion. Cook until the onion is soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add the Green Beans:
Add the trimmed green beans to the skillet. Stir to coat the beans in the bacon grease, onions, and garlic.
Add Liquid and Seasonings:
Pour in the chicken broth, ensuring it covers the green beans. If it doesn’t, you can add a little water or more broth.
Season with salt, black pepper, and red pepper flakes (if using). Stir to combine.
Simmer the Green Beans:
Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for about 30-45 minutes, or until the green beans are very tender. Stir occasionally.
Finish the Dish:
Once the green beans are tender, increase the heat to medium-high and add the cooked bacon back to the pan. If using butter, add it now.
Cook uncovered, stirring occasionally, until most of the liquid has evaporated and the beans are well-coated with the flavorful sauce.
Serve:
Taste and adjust the seasoning if necessary. Serve the smothered green beans hot as a delicious side to your favorite main dishes.
