Southern Green Beans

Heat a large Dutch oven, or large, deep skillet, over medium-high heat. Add bacon and cook. Using a slotted spoon or tongs, remove one slice of bacon when cooked, but not crispy, and set aside (for step 4). Cook remaining bacon until crispy and set aside on a paper-towel lined plate (for step 7).
5 slices thick cut bacon
Add diced onion and saute in the bacon fat for 3-5 minutes, stirring frequently. If not enough fat in the pan you can add a tablespoon of butter. Once the onion is translucent, add garlic and tomato paste and cook for another minute, stirring frequently.
1 large yellow onion, 1 ½ Tablespoons minced garlic, 1 teaspoon tomato paste
Add green beans, 2 tablespoons butter, and salt and pepper. Toss to coat green beans with onion butter mixture and cook for 2 minutes.
2-3 Tablespoons butter, 2 pounds fresh green beans, 1 teaspoon salt, ¼ teaspoon black pepper
Add chicken broth, vinegar, and reserved piece of bacon. Stir to combine. Allow to come to a boil, then cover and reduce heat to medium low. Cook for 30 minutes. Uncover, stir, and return the lid but leave it cracked; cook for an additional 30 minutes.
3 cups low-sodium chicken broth, 1 tablespoon distilled white vinegar
Check for preferred doneness. Beans with a slight crunch will be done between 60-70 minutes. For soft, mashable beans, you may need to cook for up to 90 minutes.
Once beans are just about cooked to desired doneness, remove lid and simmer beans on medium high heat until liquid has reduced.
Just before serving, crumble reserved bacon and stir it in, allowing it to cook for a minute or two to reheat bacon. Taste and add additional salt and/or pepper if needed.

Ingredients

Instructions

Notes

Nutrition

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