Slow-Cooked Green Beans with Bacon and Onions
Ingredients:
2 tablespoons extra virgin olive oil
4 to 6 slices of thick bacon, thick sliced
1 large sweet onion, small diced
3 pounds fresh green beans
2 quarts chicken stock or water
Kosher salt and freshly ground black pepper too taste
Pinch of crushed red pepper
Procedures:
Heat a heavy bottomed large stock pot over medium -high heat. Add the olive oil and bacon and cook the bacon half way through.
Add the onions and cook the bacon almost crisp, about 10 to 15 minutes. You eventually want the bacon crisp and the onions slightly caramelized.
Stir in the green beans and sauté a couple of minutes picking up the flavor bits on the bottom of the pan. Make sure that the bottom of you pan is not black. We do not want a burnt taste, but rather a rich flavor of onions and bacon. Add the chicken stock; season with salt, pepper and crushed red pepper.
Bring to a boil, and then reduce the heat to low, and cook the green beans until they are soft but not mushy, about 45 minutes to 1 hour.
Taste and adjust the seasoning.
Yields 4 to 6 servings