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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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-06-25 11:43:202016-06-25 11:43:20Pan Sauteed Fresh Green Beans
Charred Pineapple, Basil and Cucumber
Charred Pineapple, Basil and Cucumber
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Cucumber Blueberry Smoothie
Cucumber Blueberry Smoothie
Blend cucumber, blueberries, juice, and yogurt with ice.
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Pan Sauteed Fresh Green Beans
Pan Sautéed Fresh Green Beans
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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