The idea is to reduce the stock/broth so you end up with a nice caramelized coating on the beans-oh Momma!
Fresh Green Beans-adapted from The Pioneer Woman
1 lb green beans, washed and ends snipped off
2 Tblsp bacon fat (can sub 1 Tblsp butter and 1 Tblsp olive oil)
2 cloves garlic
1 C onion, chopped-I left mine in long slivers
1 C chicken broth or stock
1/2 C red bell pepper, chopped
S&P to taste-or omit the salt and add 1 tsp soy sauce while cooking, then stir in another tsp before serving
- Add bacon fat, onion and garlic to a heated skillet. Stir for minute or so. I let my onion cook for a bit then added the garlic.
- Add the beans and cook for a couple minutes, until they get bright green.
- Add the stock, bell pepper and S&P (or 1 tsp soy sauce if using). Turn the heat to low and cover with a lid but leave it cracked to allow steam to escape. Cook for about 20-30 minutes or until liquid evaporates and the beans are tender. I suggest setting a timer for about 12 minutes, look at them and leave the lid off if there's still a lot of liquid. I even turned the heat up to boil it off.
- If using soy sauce stir in the last 1 tsp once the beans are done.
Happy 4th of July everyone!
