This sweet and smoky vegetable makes a great side to a Southern-style picnic with cornbread. Cooking the beans with bacon really makes a difference in the finished flavor, but if you want to make this dish vegetarian you can substitute 1 tablespoon of smoked paprika for the bacon and vegetable broth for the chicken broth.
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Southern-style green beans
4
10 minutes
1 hour 15 minutes
1 hour 25 minutes
2 lbs fresh green beans, ends trimmed and cut in half
4 slices bacon, cut into 1/2-inch lardons
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
Prepare the beans by trimming the ends and cutting them in half. Wash them in cold running water and pat dry with a towel.
In a large saucepan over medium-high heat, cook the bacon until the pieces are very crispy.
Add the green beans and toss to coat. Continue to cook until the beans become bright green, about 3 minutes.
Add the chicken broth, salt, pepper, and garlic powder and bring to a simmer.
Reduce the heat to low and cover with a lid, slightly offset to allow the steam to escape.
