Green Bean Casserole

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Green Bean Casserole
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Green Bean Casserole
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Ingredients
  • 1 pound fresh green beans frozen works too, but flavors will be less concentrated
  • 1/2 pound bacon or more if you’re bacon-crazy and want lots of added crunch
  • 1 medium yellow onion sliced into long, thin pieces
  • 1 cup chicken broth or vegetable, or beef
  • extra cooking fat just in case
Servings -4
Prep Time -15minutes
Cook Time -30minutes
Ingredients
  • 1 pound fresh green beans frozen works too, but flavors will be less concentrated
  • 1/2 pound bacon or more if you’re bacon-crazy and want lots of added crunch
  • 1 medium yellow onion sliced into long, thin pieces
  • 1 cup chicken broth or vegetable, or beef
  • extra cooking fat just in case
Servings -4
Prep Time -15minutes
Cook Time -30minutes
Instructions
  1. Cook the bacon in a large skillet over medium heat until all fat has rendered out and bacon is crispy. Remove bacon & place on paper towels to cool. (If using Pete’s Paleo bacon, dice bacon into small chunks before cooking.)
  2. Reduce heat to medium-low and add sliced onions to the leftover bacon fat. Cook them slowly, stirring every once in awhile for about 10 minutes, until they turn a caramel color (don’t let ‘em burn). If there doesn’t seem to be enough cooking fat, add more.
  3. Once onions are caramelized, add the broth to the skillet.
  4. Then, add green beans and stir all the stuff together.
  5. Cover the skillet, but vent it slightly so steam can escape. Cook everything down, mixing it around occasionally, until the green beans are limp and no broth remains. This should take about 20 minutes. If broth evaporates before green beans are limp, add a lil’ more.
  6. Taste. Does it need salt? If so, add salt and mix until you’re happy. Add a shake of pepper, too.
  7. Remove from skillet & turn off heat, put in a pretty (or ugly) serving dish, and top with plenty of bacon crumbles.

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