Instructions:
Step 1
Rinse the trimmed green beans under cold water. Optionally, chop them into smaller pieces.
Step 2
In a large skillet or Dutch oven over medium heat, cook the chopped bacon until crispy, about 10-15 minutes. Remove the bacon from the pan and set it aside, keeping the bacon fat in the skillet.
Step 3
In the same skillet with the bacon fat, sauté the sliced onion until softened and translucent, about 5 minutes. Be careful not to burn the minced garlic; add it to the skillet and cook for an additional minute until fragrant.
Step 4
Add the trimmed green beans to the skillet, tossing them with the bacon fat, garlic, and onions until evenly coated.
Step 5
Season with salt and pepper, then pour in enough chicken broth to cover the green beans. Optionally, add red pepper flakes for a bit of spice. Mix well.
Step 6
Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 30-45 minutes, stirring occasionally, until the green beans are tender and cooked to your preference.
Step 7
Increase the heat to medium-high. Return the cooked bacon to the skillet. Add butter if desired. Cook, stirring occasionally, until the sauce thickens and most of the liquid has evaporated, coating the green beans.
Step 8
Before serving, taste and adjust seasoning if needed. Serve hot as a flavorful side dish alongside your favorite meat dishes.
Enjoy your delicious smothered green beans!