Southern green beans
by
- Side
- Easy
- 6
- 60 minutes
PT1H
We tend to eat our green beans fairly fresh in the UK, but slow cooking is the technique of choice in the American Deep South. Green beans are gently braised with bacon, new potatoes and chicken stock to make a delicious, comforting side dish – a perfect accompaniment to your next Sunday roast.
Ingredients
- 1 tbsp of olive oil
- 1 onion , finely diced
- 2 garlic cloves , minced
- 200g of smoked streaky bacon , sliced into 1cm pieces
- 300g of green beans
- 200g of new potatoes , halved or quartered if large
- 700ml of chicken stock
- salt to season
- black pepper to season
Method
1
Add the oil to a wide saucepan and add about a third of the bacon. Fry until very crisp, then remove using a slotted spoon. Reserve to sprinkle over at the end for a bit of crunch
2
Add the rest of the bacon along with the onions. Fry until translucent then add the minced garlic and fry for a couple of minutes, ensuring it only softens and doesn't start to crisp up
3
Add the green beans and stir to coat
4
Next add the potatoes and stock. Simmer with a lid on for 30 minutes
5
Remove the lid and simmer for a further 20 minutes, you want most of the braising liquid to have reduced away, leaving you with just a little sauce to coat
6
Taste and season with salt and pepper. Sprinkle with the crunchy bacon bits and serve up warm
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Southern green beans
