Excerpted from Emeril Lagasse’s book, Emeril 20-40-60 (HarperStudio)
| Level: | Easy |
| Total: | 32 min |
| Prep: | 15 min |
| Cook: | 17 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 6 slices bacon, diced
- 1 cup thinly sliced onion
- 2 tablespoons sliced garlic
- 2 pounds green beans, rinsed, ends trimmed
- 1 cup chicken stock, canned low-sodium chicken broth or water
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Set a Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.
- Increase the heat to medium high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.
- Remove from the heat and transfer the beans to a serving dish or small platter.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 214 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 8 g |
| Cholesterol | 20 mg |
| Sodium | 569 mg |
Reviews
Tasted great! I would have liked less grease, but I followed the recipe and didn’t drain before adding the beans. I thought for sure there would be too much stock at the end of cooking 7 minutes, but the beans turned out with the right tenderness and not too much juice. Easy and one pot, couldn’t ask for more.
Love this recipe I cook the bean on low for 40 minutes.