Recipe: Bacon Braised Green Beans

the appetizer:

Emeril 20-40-60: Fresh Food Fast by Emeril Lagasse, includes recipes like Bacon Braised Green Beans; Black Bean Cakes; and Classic Moules Mariniere (Mussels in White Wine).

Cookbook

Bacon Braised Green Beans

4 to 6 servings
Prep time: 8 minutes
Cook time: 17 minutes
Total: 25 minutes

This modern take on the Southern classic will leave you wanting more! Since this version is quick-cooked, the beans stay crisp-tender—but oh, they're coated with sautéed onions and little pieces of bacon. Don't make me talk about it!

1 tablespoon olive oil
6 slices bacon, diced
1 cup thinly sliced onion
2 tablespoons sliced garlic
2 pounds green beans, rinsed, ends trimmed
1 cup chicken stock or canned, low-sodium chicken broth or water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Set a Dutch oven over medium heat, and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onion.

2. Increase the heat to medium-high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.

3. Remove from the heat and transfer the beans to a serving dish or small platter to serve.