Tuesday, November 19, 2013

The Best Green Beans Ever

 When I first saw Ree Drummond making this dish on her show, I thought "wait, seriously? the BEST???" Everyone says their recipes are the best this and the best that... but to say something is the best EVER? That seemed like a pretty tall order.
And then I made them.
 You're not gonna believe this, but seriously, they really ARE they best green beans EVER! I literally made them 3 times in one week because I couldn't stop eating them. They're SO delicious! And let me just say, when I'm eating a vegetable I like it to be cooked. Not crunchy, not crisp, but COOKED through, and these beans definitely cook through. They're the perfect side dish for any dinner, whether it's chicken, turkey, roast beef, or pork. If you're tired of just plain steamed grean beans, or if you want something that isn't as heavy as the old stand by green bean casserole, give these a try.
I know you love 'em!

1 pound 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 table salt, use 1/4 to 1/2 teaspoon)
Ground black pepper

Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer. Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. 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, 20 to 30 minutes. 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.

Be sure to give them a little stir every so often just to make sure nothing is browning too much as the chicken broth evaporates.
I added a few little shakes of crushed red pepper, just to give 'em a little poke. Love it.

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