Tuesday, November 3, 2009

Tasty Tuesdays - Green Beans Slow-Cooked with Bacon and Onions

I mentioned that from now until Thanksgiving I will be posting the recipes we use to make our Thanksgiving feast. This recipe for slow cooked green beans is as simple as it is delicious. I think with all of the chaos that goes with preparing a multi-course meal, it is important to have a few dishes that can be made ahead or that take little to no preparation and monitoring. This dish is definitely the latter. I typically buy a large bag of green beans from the farmers market and pre-wash and trim the beans the night before Thanksgiving. I also rough chop the onions the night before as well. I find the easiest and most efficient way to chop bacon is to stack a few slices together and cut the slices in half lengthwise with your kitchen shears. Then cut into cubes with the shears. I prefer this method to chopping the bacon with a knife on the cutting board - less gadgets, shorter time, and fewer dishes!

Turkey Day prep is all about ease and simplicity. You want you guests to feel relaxed and at home, and I think these tips and this dish will help you serve a meal that it delicious but not fussy!

Green Beans Slow-Cooked with Bacon and Onions

2 tablespoons extra-virgin olive oil
4 to 6 slices bacon, chopped
1 large onion, chopped
3 pounds fresh green beans
2 quarts chicken stock

Kosher salt and freshly ground black pepper (Chicken Stock is salty so taste before adding more)

Heat a heavy bottomed pot over medium high heat. Add the olive oil, bacon, and onions and cook until the onion is soft, about 5 to 10 minutes. Stir in the green beans and chicken stock; season with salt and pepper. Reduce the heat to low, and cook the green beans until they are soft but not mushy, about 30 to 45 minutes. Taste and adjust seasoning.

PS - If you wanted to add a little crispiness to this dish for extra texture, French's fried onion would be a great addition.

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