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.

 

• from:
  Emeril 20-40-60: Fresh Food Fast
• by Emeril Lagasse
• HarperStudio 2009
• Paperback; 140 recipes and 75 full color photos; $24.99, $32.99 CAN
• ISBN-10: 0061742945
• ISBN: 978-0-06-174294-1
• Recipe reprinted by permission

Buy Emeril 20-40-60

 

Emeril 20-40-60: Fresh Food Fast

• Recipes

  • Bacon Braised Green Beans
  • Black Bean Cakes
  • Classic Moules Mariniere (Mussels in White Wine)

 

• Cookbook Profile Archive

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This page created February 2010

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