Today’s recipe is a favorite of my friends and family. These slow-cooked green beans are sweet, savory, rich, and will melt in your mouth. This side is always requested at family meals, and I know your family will love them as well!
This recipe makes quite a bit, but you can easily cut it down. However, I promise your loved ones will be asking for leftovers the next day!
Recipe: Slow-cooked Green Beans
4 – 5 lbs fresh green beans (ends snapped)
1 lb bacon, chopped
1 large yellow onion, chopped
4 cloves garlic, minced
64 ounces low-sodium chicken stock
1/4 cup brown sugar
salt and pepper
In a large stock pot, cook the chopped bacon on medium heat until partially crispy. You will need to cover the bottom of the pot as well as you can with the chopped bacon so that as many pieces as possible get equal parts of the heat. As soon as some of the bacon begins to crisp, stir the bacon in order to cook both sides of the chopped pieces.
Add in the chopped onion at this time. Continue to cook the onion with the bacon until the onion is translucent; stirring frequently. Add the minced garlic and saute for a few minutes until you can smell the garlic.
Add the green beans to the pot and stir. Poor the chicken stock into the pot over the green beans. You may not need the entire 64 ounces; you will want to JUST cover the beans. On the other hand, if you run out of stock, feel free to use water to cover the beans.
At this point, turn the heat up to high and bring to a boil. Then, lower the heat to medium, and let the beans cook for two hours. Check on the beans and stir periodically. Add the brown sugar, salt, and pepper.
Let the beans continue to cook until the majority of the liquid is gone. This could take another one – two hours. I know it seems like a long time, but these are worth it!
Now when the beans are soft, and the liquid has reduced, give them a taste. At this point, decide if you need more salt, pepper, sugar, or even some garlic powder.
And, you are done! Use a slotted spoon to scoop into a bowl and serve!
Enjoy!
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