Braised Green Beans with Onion and Bacon
Issue date:
November, 2009 Susan Ford, Publisher, Louisiana Cookin'
Generally I try to put barely-cooked vegetables on the table with minimal involvement from me. I like green beans lightly steamed with a little butter and some dill well enough, but I'm Southern, and sometimes I like my green beans COOKED, pork product included.
Servings:
Serves 6 to 8 - 2 pounds green beans, after trimming, broken into 1.5" pieces
- 1 medium yellow onion, cleaned and diced
- Olive oil, as necessary
- 2 slices thick cut smoked bacon, cut into quarters
- Turkey stock, as needed
- Salt and pepper to taste
Recipe photo:
Instructions:
In a medium-sized pot, heat the olive oil over medium heat. Add the onion and cook, stirring often, until soft and translucent. Add the bacon and cook until fragrant. Add the beans, 2 cups turkey stock, and salt and pepper to taste. Bring to a simmer, cover, and cook, stirring from time to time, until beans are very soft, about 45 minutes. Add additional turkey stock as needed to maintain at least 1 inch of liquid in the bottom of the pan.
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