The best green bean recipe

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 6

For a richer flavor, Ree Drummond recommends frying green beans in bacon grease. But if you don't have any, feel free to substitute butter—it'll be just as delicious! Green beans are sautéed in a pan with onions and garlic until brightly colored, then simmered in a small amount of chicken broth with chopped bell peppers. Let the broth evaporate until the vegetables begin to brown, and the side dish is ready! Serve it with any meat dish, for holidays or any occasion, and enjoy the most delicious green beans.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g green beans
2 tablespoons bacon fat (or 2 tablespoons butter)
2 cloves garlic, crushed
1 large onion, chopped
1 cup chicken broth + more as needed
0.5 cup chopped sweet pepper
0.5 - 1 tsp coarse salt (can be replaced with 1/4 - 0.5 tsp regular table salt)
Ground black pepper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: green beans, sweet pepper, onions

Cooking the dish according to the recipe:

Trim the ends of the green beans or cut them into one large bunch.
Melt the fat in a skillet over medium heat. Add the garlic and onion and cook for 1 minute. Then add the green beans and cook until bright green, about 1 minute. Add the chicken broth, finely chopped bell pepper, and salt and black pepper to taste.

Reduce the heat and cover the pan with a lid, leaving the lid slightly ajar to allow steam to escape. Cook until the liquid has evaporated and the beans are fairly tender but still slightly crisp, 20-30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it evaporate so the onions and peppers can begin to caramelize.

Categories:

recipe / Dinner / Main courses / Side dishes / Ree Drummond

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