Southern Green Beans
These Southern Green Beans are slow simmered on the stove for a tender and flavorful side dish that will become a favorite at your dinner table.
Servings: 6
Ingredients
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 pounds fresh green beans, washed and trimmed
- 3 cups chicken broth
- 2 Tablespoons butter
- salt and pepper to taste
Instructions
- Heat a large saucepan (or Dutch oven) over medium heat. Add the bacon and onions and sauté until the bacon is almost done, then add the garlic. Continue cooking until the bacon is crispy.
- Remove the bacon and onion mixture from the pan, leaving the drippings in the bottom of the pan. Store bacon and onion mixture in refrigerator until needed.
- Add the chicken broth and green beans to the pot. Bring the broth to a boil, then reduce heat to low and cover. Simmer for 1 to 1 ½ hours, stirring occasionally, until the beans are tender.
- Add the bacon mixture and butter to the pan and stir to mix then season with salt and pepper. Simmer for 10 minutes. Drain the green beans and serve. (I like to reserve a cup of the liquid with the green beans for reheating leftovers.)
Notes
Start with fresh green beans. Look for ones that are bright green and firm. They should snap easily when bent.
Don't overcook the green beans or they will become mushy. Cook them just until tender.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.