1 pound green beans, rinsed, ends snapped off
1 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped organic red bell pepper
2 tablespoons bacon grease (or 1 tablespoon each butter and olive oil)
1 cup chicken broth
1/2 teaspoon salt and a dash ground black pepper
Melt bacon grease/butter-oil 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.
We thank The Pioneer Woman for this recipe. She definitely preferred the bacon grease. Said it added flavor. We agree!