Description
Why take something that normally takes 5 minutes to cook and cook it for 2 hours? Because it produces one of the most delicious things you’ll ever taste. There’s going to be a lot of juice, and that’s what you dip your corn bread into.
Ingredients
- 6 slices bacon, sliced crosswise into 1/2-inch pieces
- 1 onion, sliced lengthwise
- 3 cloves garlic, minced
- ΒΌ cup tomato sauce
- 2 pounds fresh green beans, trimmed
- 3 cups chicken broth
- salt and ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
Instructions
- Place saucepan over medium heat; cook and stir bacon in the hot pan until almost crisp
- about 6 minutes. Add onion; cook until browned bits of food on the bottom of the pan have dissolved in the onion’s juices and onion is soft and golden brown
- about 5 minutes. Stir in garlic and tomato sauce. Cook until garlic has softened
- about 1 more minute.
- Place green beans into a skillet and pour in chicken broth. Raise heat to high
- add salt
- black pepper
- and cayenne pepper to beans
- and bring to a simmer. Beans will begin to soften. Turn heat to medium-low and simmer for 1 1/2 hours. Stir occasionally. Add more broth or water if mixture seems dry.
- Adjust levels of salt
- black pepper
- and cayenne pepper to taste. Cook until beans are soft and tender
- about 30 more minutes. Transfer beans and some of the pan juices to a deep serving platter.
Prep Time: 15 mins
Cook Time: 2 hrs 10 mins
Total Time: 2 hrs 25 mins
Servings: 6