The Best Green Beans Ever
This recipe transforms simple green beans into a flavorful side dish by slow-cooking them with bacon grease or butter, garlic, onion, and red bell pepper in chicken broth until tender. Allowing the liquid to reduce creates rich, caramelized aromatics that enhance the beans.
Equipment
- 1 Large Skillet with Lid
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Spatula For stirring
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 pound green beans
- 2 tablespoons bacon grease can substitute 2 tablespoons butter
- 2 cloves garlic minced
- 1 large onion chopped
- 1 cup chicken broth plus more if needed
- 1/2 cup chopped red bell pepper
- 1/2 to 1 teaspoon kosher salt can substitute regular table salt, use 1/4 to 1/2 teaspoon
- Ground black pepper
Instructions
- Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
- Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. 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 start to caramelize.
Notes
Using good quality bacon grease adds significant depth of flavor, but butter works well for a milder taste. Don't overcrowd the skillet; cook in batches if necessary. The cracked lid is key for slow simmering while allowing some steam to escape, concentrating flavors. Cook time for the beans is flexible based on desired tenderness – cook longer for softer beans, less for a crisper texture. Allowing the liquid to fully evaporate at the end helps caramelize the onions and peppers, adding sweetness and complexity.