Bacon-Braised Green Beans
Green beans simmer with bacon, onion, garlic, stock and cider vinegar until tender, savory and finished in a glossy buttery glaze.
Prep 15 min · Cook 1 hr 10 min · Total 1 hr 25 min · Makes 8 servings
Ingredients
- 6 ounces bacon, cut into 1/2-inch pieces
- 1 medium onion, thinly sliced
- 3 medium cloves garlic, thinly sliced
- Pinch red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 1/2 pounds green beans, trimmed
- 1 1/2 cups homemade or store-bought low-sodium chicken stock or vegetable stock
- 1/4 cup apple cider vinegar
- 2 tablespoons butter
Directions
- Warm the bacon in a large Dutch oven over medium-high heat, stirring often, until it has given off its fat and the pieces are just starting to crisp, about 6 minutes. Stir in the onions, garlic, and pepper flakes, and cook until the onions are soft but not browned, about 8 minutes. Add salt and pepper.
- Add the green beans, stock, and vinegar, then stir everything together. Bring the pot to a boil, lower the heat to a very gentle simmer, cover, and cook, stirring now and then, until the beans are tender with a little bite left, about 45 minutes.
- Take off the lid, turn the heat to high, and add the butter. Cook, stirring, until the liquid tightens into a saucy glaze, about 5 minutes. Taste, adjust with salt and pepper, and serve.