BEST SLOW COOKED GREEN BEANS

Every season since we met this recipe, we look forward to a big crop of beans from the garden.(and grow as many as possible because of this recipe) My special needs son today saw me in the garden with a big bowl for the first time this year, and immediately started saying loudly, “Bacon! Bacon!”He knows this is our most favorite way to eat beans, besides directly from the patch 🙂 We use onions garlic, and tomatoes from the garden.

Crazy good! I followed the recipe exactly except I cut it in half because there are only two of us and my husband does not like mushy vegetables. I was worried I’d be eating this myself. About half way through I tasted a bean and thought, ” what’s the big deal, tastes like a bean to me.” I finished cooking the whole time and WOW. I couldn’t stop eating this stuff and my husband and I were fighting over the last few beans.

He loved it! I asked him if he minded that they were soft (not mushy)and he said, ” there’s so much flavor”. My only regret is that I had cut the recipe in half. Next time I’ll double it! And I’m going to buy some nice fresh Italian bread, slice it thick, a little butter and dip it in that amazing broth.

The one time I used tomato paste along with the tomatoes, changed the game! I suggest to give it a try, you won’t be sorry!!! (oh, and the beans don’t have to be green, we grow many varieties!) Bryson’s Garden:There are no Disabilities Here is on facebook. We are avid Chef John fans 🙂

INGREDIENTS:

6 slices turkey bacon, sliced crosswise into 1/2-inch pieces
1 onion, sliced lengthwise
3 cloves garlic, minced
1/4 cup tomato sauce
2 pounds fresh green beans, trimmed
3 cups chicken broth
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste

DIRECTIONS:

Place saucepan over medium heat; cook and stir turkey bacon in the hot pan until almost crisp, about 6 minutes. Add onion; cook until browned bits of food on the bottom of the pan have dissolved in the onion’s juices and onion is soft and golden brown, about 5 minutes. Stir in garlic and tomato sauce. Cook until garlic has softened, about 1 more minute.

Place green beans into a skillet and pour in chicken broth. Raise heat to high, add salt, black pepper, and cayenne pepper to beans, and bring to a simmer. Beans will begin to soften. Turn heat to medium-low and simmer for 1 1/2 hours. Stir occasionally. Add more broth or water if mixture seems dry.

Adjust levels of salt, black pepper, and cayenne pepper to taste. Cook until beans are soft and tender, about 30 more minutes. Transfer beans and some of the pan juices to a deep serving platter.

source:Southern Recipes