Grandma's Southern-Style Green Beans

105 mins
Serves 6
https://gelarecipes.com/green-beans/

Directions

  1. 1Trim the stem ends from 2 pounds of fresh green beans, then snap each bean into 2-inch pieces.
  2. 2Dice one large yellow onion finely.
  3. 3Mince 4 cloves of garlic.
  4. 4Chop 6 slices of thick-cut bacon into 1/2-inch pieces.
  5. 5Measure out 4 cups of low-sodium chicken broth, 1 tablespoon of apple cider vinegar, and your seasonings.
  6. 6Place your large Dutch oven over medium heat and add the chopped bacon.
  7. 7Cook for 8-10 minutes, stirring occasionally, until the bacon pieces are crispy and golden brown.
  8. 8Transfer the crispy bacon to a paper towel-lined plate using a slotted spoon, leaving about 3 tablespoons of the rendered fat in the pot.
  9. 9Add the finely diced onion to the bacon fat in your Dutch oven.
  10. 10Cook over medium heat for 6-8 minutes, stirring frequently, until the onions become translucent and just begin to turn golden at the edges.
  11. 11Add the minced garlic and cook for just 1 minute more until fragrant but not browned.
  12. 12Add the prepared green beans to the pot with the sautéed aromatics.
  13. 13Pour in 4 cups of low-sodium chicken broth.
  14. 14Stir in 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika.
  15. 15Bring the liquid to a boil over high heat, then immediately reduce to a low simmer.
  16. 16Cover the pot with a tight-fitting lid and cook for 1 hour and 15 minutes to 1 hour and 30 minutes.
  17. 17Remove the lid and stir in 1 tablespoon of apple cider vinegar.
  18. 18Let the pot simmer uncovered for 5 more minutes.
  19. 19Taste and adjust seasoning with additional salt and pepper if needed.
  20. 20Stir in the reserved crispy bacon pieces, reserving a few for garnish if you like.
  21. 21Serve the green beans hot in a deep bowl with plenty of the delicious broth.

Ingredients

  • 2 pounds fresh green beans, ends trimmed and snapped into 2-inch pieces
  • 6 slices thick-cut bacon, chopped into 1/2-inch pieces
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon smoked paprika

Equipment

Large Dutch oven or heavy-bottomed pot with lidWooden spoon or spatulaCutting board and chef s knifeMeasuring cups and spoonsColander for draining (optional)

Tips

  • For the most flavorful results, seek out fresh, local green beans when they re in season.
  • If using older beans, add an extra 15-20 minutes to the simmering time.
  • For a vegetarian version, substitute bacon with 2 tablespoons of olive oil and add 1 teaspoon of liquid smoke with the broth.
  • Don t discard the  pot liquor (flavorful broth) as it's traditionally served with the beans and sopped up with cornbread.
  • For extra richness, stir in a tablespoon of butter just before serving.
  • If making ahead, the flavors improve overnight; reheat gently on the stove, adding a splash of broth if needed.
  • Always taste before serving and adjust seasoning.
  • If the onions start to stick or brown too quickly, reduce the heat slightly.
  • For thicker  pot liquor , simmer uncovered for 10-15 minutes after adding the vinegar.
Grandma's Southern-Style Green Beans | Clip Recipe