Here is the green bean recipe. Can you tell I am getting tired of typing???
I do a variation on this Pioneer Woman dish, but I included my changes in "Jen's Notes" below. I heart green beans with bacon!!!
PW's Fresh Green Beans with Bacon and Roasted Red Peppers
1 lb green beans
1 cup chopped onion
2 cloves garlic
1/2 cup chopped red bell pepper
2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
1 cup chicken broth
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 green beans, or cut them off in a big bunch with a knife if you’d like. 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.
I am making 2 lbs. of green beans, so I am going to double this recipe. Also, I don't just have bacon grease lying around. My variation will include cooking some bacon to render out the fat until crispy. Then, I will pull the bacon out, chop it up, and set it aside. I will add more oil/butter to the pan and then follow the recipe as indicated. When finished, I will garnish my beans with the chopped bacon pieces right before serving. Hopefully, each bite will have a little chunk of crispy bacon. Yum!