Ingredients
4 slices bacon diced
1 medium onion finely chopped
2 cloves garlic minced
2 lbs fresh green beans trimmed
2 1/2 – 3-1/2 cups chicken broth
Optional 1 teaspoon Cajun seasoning (please see notes)
2 tablespoons butter
Salt and black pepper to taste
Instructions
In a large pot or Dutch oven over medium heat, cook the bacon until almost completely browned. Add the onion and cook for an additional 5 minutes. Turn heat to low and add garlic; cook for 30 seconds. Remove the bacon/onion mixture to a bowl using a slotted spoon. Reserve the bacon grease. Do not wash the saucepan.
Add the green beans and enough chicken broth to cover the green beans. Add the Cajun seasoning.
Bring to a low boil. Cover and reduce to simmer. Simmer for 1 – 1 1/2 hours, stirring occasionally. Drain chicken broth, return bacon/onion mixture, and heat for 1-2 minutes. Add butter, stir, and serve. If needed, season with salt and black pepper to taste.
Notes
Readers with a more sensitive palate that want to tone it down can add a couple of pinches of crushed red pepper and about a half teaspoon of fresh cracked pepper and salt. For those of you who really like it toned way down, just one-half teaspoon each of fresh cracked pepper and salt should be enough seasoning. Any combination of the above is good as well, as most people know their seasoning tolerance.
Try adding a ham hock or smoked sausage to the simmering beans. Or chunks of red potatoes or new potatoes.
Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power.
