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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.
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- 1 lb 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
- 1/2 cup chopped red bell pepper
- 1/2 to 1 teaspoon kosher salt (can substitute regular tablesalt, use 1/4 to 1/2 teaspoon)
- Ground black pepper
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- 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.
Recipe adapted from The Food Network