Photo: Bacon Braised Green Beans Recipe
Excerpted from Emeril Lagasse's book, Emeril 20-40-60 (HarperStudio)
Ingredients
- 1 tablespoon olive oil
- 6 slices bacon, diced
- 1 cup thinly sliced onion
- 2 tablespoons sliced garlic
- 2 pounds green beans, rinsed, ends trimmed
- 1 cup chicken stock, canned low-sodium chicken broth or water
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions
Set a Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.
Increase the heat to medium high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.
Remove from the heat and transfer the beans to a serving dish or small platter.
Photograph by Hallie Burton
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By gmm98011
Bothell, WA
on April 01, 2013
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Really delicious! I made these with haricot verts, and cooked them a bit longer that the recipe calls for. I think next time, I would crisp the bacon, remove it from the pan when braising the beans, then sprinkle back on top of the finished dish so the bacon would remain crispy.
By karenfar
Huntington Beac...
on January 15, 2013
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I made this for friends and it is a very good recipe, worth repeating. I used TJ's refrigerated Haricots Verts and cooked/crumbled the bacon in the microwave then proceeded with the recipe. Dicing bacon is not an easy task!!
By gabsko_13136864
hauppauge, 72
on November 23, 2012
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I made this for Thanksgiving, and it turned out delicious! I prepared and cooked it the day before. When I tasted it right after it was done, I thought it was just okay. It sat in the fridge overnight, and when warmed up and eaten the next day, YUM! If you make this for a holiday, I would suggest preparing it day before and letting it sit for a while. It's even better the next day.
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