Becca here with a great recipe for all of those great green beans that are starting to pop up in your garden and at the farmer's market! Although I don't have a garden, our parents do, and kindly gave me a big bag of (already snapped even!) green beans. I came across this Pioneer Woman recipe for garden fresh green beans and thought I'd give it a try. I usually just steam, saute, or roast green beans, so this was a nice change from the norm for us, one that we all really enjoyed. I made a few minor changes from the original, but kept the same cooking method. Feel free to leave out the red bell pepper if you don't have it, and double up on the onion instead.
Pioneer Woman's Garden Green Beans
1 pound fresh green beans, snapped
2 Tablespoons minced garlic
1 medium chopped onion
1 cup chicken broth (I use my easy homemade slow cooker recipe but any is fine :)
1 small red bell pepper, chopped
1/4 - 1/2 teaspoon salt, to taste (this will largely depend on what kind of broth or stock you use)
black pepper, to taste
1/4 cup cooked, crumbled bacon
Heat olive oil in large skillet on medium-high heat. Add garlic & chopped onion, and cook for about 1 minute. Add green beans and cook for an additional 2-3 minutes, stirring occasionally, until green beans turn bright green. Add chicken broth, bell pepper, salt, and pepper, and turn heat down to low. Top with a lid, placed at an angle so steam can escape. Cook for 20-30 minutes, or until liquid has evaporated, and beans are fairly soft, but still a bit crispy. Toss with cooked, crumbled bacon just before serving. Enjoy!!