Recipe for Grandma’s Green Beans
Brighten your Plate with Grandma’s Green Beans
Fresh green beans
Bacon – 3 slices bacon
Onion – 1 large onion
Garlic cloves or garlic powder – 1 clove
Chicken Broth 1 cup
Braggs Amino Acid liquid – 1/4 cup
- Chop the bacon into one-inch squares. Add the bacon to a very large, heavy-bottomed pot and saute it until crisp. Set the bacon aside on paper towels to drain, but retain 2 tablespoons of the bacon grease in the pot. Set aside the bacon bits.
- Julienne the onion and saute it in the bacon grease, along with the garlic cloves, until the onions are translucent. Do not overcook.
- Set Aside the sauted onions.
- Add the chicken broth and Braggs Amino Acid liquid to the pot and bring it to a simmer.
- Next add the green beans to the pot. Bring this to a boil and then reduce the heat to a simmer. (You may want to snip off the ends of the green beans before cooking)
- Add the bacon back in along with salt and freshly ground black pepper. Cook the green beans until tender (or for 20 minutes).
- As the final touch, toss in the sauted onions, and heat for 5 minutes.
Recipe courtesy of Betty Solomon