December 24, 2008

PW's Fresh Green Beans with Bacon and Roasted Red Peppers

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.

Jen's Notes:
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!

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