Servings:6 | Calories:48 | Total Fat:1g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 1g
Sat Fat 0g
Total Carb 9g
48% Green Beans
16% Others combined
12% Chicken Broth
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1 pound Green Beans 2 Tablespoons Bacon Grease (can Substitute 1 Tablespoon Butter And 1 Tablespoon Olive Oil) 2 cloves Garlic 1 cup Chopped Onion 1 cup Chicken Broth 1/2 cup Chopped Red Bell Pepper 1/2 teaspoon (to 1 Teaspoon) Kosher Salt (can Substitute Regular Table Salt; Use 1/4 To 1/2 Teaspoon) Ground Black Pepper To Taste Instructions: 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. Cook time: 30 Minutes Prep time: 15 Minutes
Directions : View recipe directions on thepioneerwoman.com