We’re entering patio party weather as things start to warm up, and what better to celebrate Saint Patrick’s Day and the beginning of spring then by cooking a snappy green side for your next dinner party?
Green beans brighten up any meal, and the ones in this recipe from The Pioneer Woman will brighten up your day, making an especially mouthwatering side to any steak.
Your body will be nourished with the green part, and your soul will be nourished with the bacon fat.
- 1 pound green beans
- 2 tablespoons bacon grease (OR, 1 tablespoon butter and 1 tablespoon olive oil)
- 2 cloves garlic
- 1 cup chopped onion
- 1 cup chicken broth
- 1/2 cup chopped red bell pepper
- 1/2-1 teaspoon Kosher salt (OR, 1/4-1/2 teaspoon regular table salt)
- Ground black pepper to taste
- Snap the stems of the greens beans, or cut them off.
- Melt the bacon grease in a skillet over medium low heat.
- Add garlic and onions and then cook for a minute.
- Add green beans and then cook for a minute (until beans turn bright green).
- Add the chicken broth, chopped red bell pepper, salt, and black pepper.
- Turn the heat to low, cover it with a lid, but leave it cracked so steam can escape.
- Cook for 20-30 minutes, or until the liquid has evaporated and the beans are somewhat soft, but a bit crisp.
Add more chicken broth while it is cooking if you’d like! Just be sure to let it cook all the way so that the onions and peppers caramelize.
As we leave winter behind and snap back to spring, this side dish will complement any barbeque feast or grill off.
Photo Credit: Hanxiao