For some reason I have always preferred canned green beans versus fresh. Maybe it’s just what I grew up on, but I have never been able to LOVE fresh green beans.
However, when I saw the Pioneer Woman make this recipe on her show, I knew I had to give them a try. I have yet to find a recipe of hers that I don’t like, so I was hoping these green beans wouldn’t be the exception.
I was right! Even my husband who claims he doesn’t like green beans at all went back for seconds. It probably doesn’t hurt that they have a little bacon grease in them. If bacon is in any recipe I make, my husband has an open mind.
They are worth a try for your green bean haters.
- 1 pound green beans
- 2 tablespoons bacon grease (can substitute 2 tablespoons butter)
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 cup chicken broth, plus more if needed
- ½ cup chopped red bell pepper
- ½ to 1 teaspoon kosher salt (can substitute regular tablesalt, use ¼ to ½ teaspoon)
- Ground black pepper
- Snap the stem ends of the green beans
- Melt the bacon grease (or butter) in a skillet over medium-low heat.
- Add the garlic and onions and cook for about a minute.
- Add the green beans. Toss and cook for about 1-2 minutes
- Add the chicken broth, chopped red pepper, salt and pepper to taste.
- Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape.
- Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp. Usually takes about 20 to 30 minutes depending on cooking temperature.
- You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.