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Slow-Cooked Country Green Beans
Melissa Hart

Slow-Cooked Country Green Beans

These aren't crisp green beans and aren't trying to be. They simmer with bacon and onion until tender all the way through, but a late splash of vinegar keeps them from tasting flat. Watch the last twenty minutes so the pot doesn't cook dry.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 slices thick-cut bacon chopped
  • 1 small yellow onion diced
  • 2 lbs fresh green beans trimmed
  • 2 cups low-sodium chicken broth
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp granulated sugar
  • 1 tbsp apple cider vinegar

Method
 

  1. Cook the bacon in a Dutch oven over medium heat until it renders its fat and turns crisp, 7 to 9 minutes.
  2. Transfer half of the bacon to a plate and cook the onion in the pot until translucent, 4 minutes.
  3. Add the green beans, broth, salt, pepper and sugar and bring the liquid to a boil.
  4. Lower the heat, cover partially and simmer until the beans are fully tender but still hold their shape, 40 to 50 minutes.
  5. Uncover for the last 10 minutes if more than 1/2 cup liquid remains, stirring once so the bottom does not scorch.
  6. Stir in the vinegar, scatter the reserved crisp bacon over the beans and serve with a little pot liquor.