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.

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