Ingredients
Equipment
Method
- Rinse beans in a colander, then wrap them in a clean dish towel to dry.
- Cook bacon pieces in a large Dutch oven or pot until crisp. Add green beans to the pan and continue to cook on medium heat, tossing beans well to coat in bacon drippings, until beans turn bright green, about 3 minutes. Slowly add the chicken broth, then the salt and pepper, and bring to a simmer.
- Simmer on low, covered with the lid cracked slightly, stirring occasionally, until the beans are tender, about 1 hour. Adjust seasoning. Remove to a serving platter with a slotted spoon. Top with a sprinkle of the cooking liquid and serve.
Nutrition
Notes
It is important to dry the green beans thoroughly after rinsing. This prevents splattering when they hit the hot bacon grease. For added flavor, you can sauté 1/2 cup of chopped yellow onion in the bacon drippings for about 5 minutes before adding the green beans. Use fresh green beans for the best texture; frozen or canned beans will become too soft during the long cooking time.