yield: 4 servings
prep time: 10 minutes
cook time: 1 hour, 30 minutes
I have fond childhood memories of snapping beans on the porch with my grandma and mom. At the time, though, I had no idea how special those moments were. For that reason, I had to include a recipe for country-style, slow-cooked green beans in this cookbook. This recipe takes some time but is worth the extra effort for the flavor and the delicious juices—called pot liquor—that are left over, which are great for sopping up with a biscuit. (A keto biscuit, of course!) I love the meltingly soft and tender texture of these beans, too.
• 1 pound fresh green beans
• 1½ cups vegetable broth
• 4 slices bacon, chopped
• 1 tablespoon dried minced onions, or ¼ cup chopped raw onions
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 1 tablespoon salted butter
• Salt
1. Snap the ends off the green beans and break them in half or in thirds. Place the beans in a medium-sized saucepan and add the broth, bacon, onions, pepper, and garlic powder.
2. Bring the bean mixture to a boil over medium-high heat. Continue to boil for 10 minutes, then reduce the heat to low. Cover the pot and simmer for 1 hour 20 minutes or until the beans have cooked down and the juices have reduced but aren’t completely gone.
3. Stir in the butter and season to taste with salt before serving.
Notes:
Ham hock, fatback, or another cut of pork can be used in place of the bacon.
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