DIRECTIONS
In a Dutch oven or large, heavy-bottomed pot over medium heat, fry the
bacon until crisp. Transfer bacon with a slotted spoon to paper towels to
cool. Leave bacon fat in pan.
Add diced onion and garlic to the bacon fat. Cook over medium heat for
2-3 minutes, or until onion softens. Add the green beans and cook for a
minute.
Add chicken stock and freshly ground black pepper. Stir together. Lower
the heat to a simmer, cover and cook for 45 minutes.
Remove the beans from the heat, season with salt and mix in the butter.
Crumble the cooked bacon and sprinkle over top. Serve warm.
S e rv e s 6
INGREDIENTS
5 slices thick-cut bacon
1 medium onion, diced
1 clove garlic, finely chopped
2 pounds fresh whole green beans,
ends removed and snapped into
about 2-inch lengths
½ cup chicken broth
½ tsp freshly ground black pepper
½ tsp coarsely ground sea salt
2 Tbsp unsalted butter
savor
G R E E N B E A N S
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