This modern take on the Southern classic will leave you wanting more! Since this version is quick-cooked, the beans stay crisp-tender—but oh, they’re coated with sauteed onions and little pieces of bacon. Don’t make me talk about it!
Recipe courtesy of Emeril 20-40-60: Fresh Food Fast by Emeril Lagasse; Copyright Harper Studio, 2009
|1 tablespoon olive oil||2 pounds green beans, rinsed, ends trimmed|
|6 slices bacon, diced||1 cup chicken stock or canned, low-sodium chicken broth or water|
|1 cup thinly sliced onion||1 teaspoon salt|
|2 tablespoons sliced garlic||1/2 teaspoon freshly ground black pepper|
Set a Dutch oven over medium heat, and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.
Increase the heat to medium-high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.
Remove from the heat and transfer the beans to a serving dish or small platter to serve.
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