Pan Sautéed Fresh Green Beans
- 1 pound Green Beans
- 2 Tablespoons Bacon Grease (can Substitute 1 Tablespoon Butter and 1 Tablespoon Olive Oil)
- 2 cloves Garlic
- 1 cup Chopped Onion
- 1 cup Chicken Broth
- 1/2 cup Chopped Red Bell Pepper
- 1/2 teaspoon (to 1 Teaspoon) Kosher Salt (can Substitute Regular Table Salt; Use 1/4 To 1/2 Teaspoon)
- Ground Black Pepper to Taste
Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you’d like.
Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green.
Add the chicken broth, chopped red pepper, salt and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp.
You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.