65 minutes
A savory side dish featuring green beans simmered with tomatoes, bacon, and aromatic onions and garlic.
Bacon, chopped
slices
tablespoons
Red Onion, finely chopped
each
Garlic Clove, thinly sliced
each
to taste
to taste
Green Beans, trimmed and cut into 1-inch lengths
0 lb
Diced Tomatoes, canned
0 oz
Low-Sodium Chicken Broth, canned
0 oz
1. Cook Bacon
Heat two tablespoons of olive oil in a large saucepan over medium heat. Add the chopped bacon and cook for about 5 minutes, until crispy.
2. Add Aromatics
Add the finely chopped red onion and sliced garlic to the saucepan. Season with kosher salt and freshly ground black pepper. Cook for 5 minutes until the onion is translucent.
3. Add Green Beans, Tomatoes, and Broth
Stir in the green beans, diced tomatoes, and chicken broth. Increase the heat to bring to a boil, then reduce to a simmer for 45 minutes.
4. Season and Serve
Taste and adjust the seasoning with more kosher salt and freshly ground black pepper if needed. Serve hot.
Blanch the green beans in salted boiling water until they're bright green and tender yet crisp. Then transfer them to an ice bath to preserve color and texture.
Season throughout the process with sea salt and freshly ground black pepper, tasting as you go for layers of flavor.
Start the bacon in a cold pan and gradually increase the heat for even rendering of fat and crispy, flavorful bites.
Always opt for fresh, vibrant green beans that snap easily. Haricots verts (French green beans) work wonderfully if you prefer a more delicate texture and flavor.
Sauté diced onion or shallots and garlic in the bacon fat for added aroma and depth, enhancing the umami flavor.
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