Crisp little green beans prepared in a skillet with delicious ingredients. Absolutely, positively delicious, and I ain’t lyin’.
1lb.Green Beans
2tbsp.Bacon Grease (can Substitute 1 Tablespoon Butter And 1 Tablespoon Olive Oil)
2cloves Garlic
1c.Chopped Onion
1c.Chicken Broth
1/2c.Chopped Red Bell Pepper
1/2tsp.(to 1 Teaspoon) Kosher Salt (can Substitute Regular Table Salt; Use 1/4 To 1/2 Teaspoon)
Ground Black Pepper To Taste
Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you’d like.
Just don’t tell Granny.
Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green.
Add the chicken broth, chopped red pepper, salt and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape.
Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp.
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 caramelize.
Have a wooden spoon handy to protect your fair share.
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