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