SOUTHERN GREEN BEANS & BACON

Every time we travel through the Southern states, I order the green beans. They’re tender, full of flavour, and always cooked low and slow. I love them so much that they’ve become a must have side dish whenever I make fried chicken at home. Cooked low and slow with bacon, onion, and garlic and now a regular side with our fried chicken dinners.

INGREDIENTS

4 slices bacon, chopped

1 medium onion, sliced

1 garlic clove, minced

2 pounds fresh green beans, ends trimmed

2½ to 3 cups chicken broth, just enough to nearly cover the beans

1 teaspoon Cajun seasoning

¼ teaspoon red pepper flakes

2 tablespoons butter

1 tablespoon apple cider vinegar

Salt and black pepper, to taste

DIRECTIONS

1. In a large pot or Dutch oven over medium heat, cook the bacon until it’s rendered and just shy of crisp.

2. Add the onion and cook for about 5 minutes, stirring occasionally, until softened. Lower the heat, add the garlic and red pepper flakes, and cook for about 30 seconds until fragrant.

3. Add the green beans, chicken broth, and Cajun seasoning. The beans should be mostly covered but not swimming.

4. Bring to a gentle boil, then cover and reduce to a low simmer. Cook for 1 to 1½ hours, stirring occasionally, until the beans are very tender and full of flavour.

5. Remove the lid and let any excess liquid reduce slightly if needed. Stir in the butter and apple cider vinegar until the butter is melted.

6. Season with salt and black pepper to taste and serve warm.