Ingredients
- 2 pounds fresh green beans
- 4 slices bacon diced
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon paprika
- 2 1/2 cups low-sodium chicken broth
- 1 1/2 tablespoons butter
- Salt and black pepper to taste
Instructions
- Wash the green beans, trim the ends, and snap them into pieces.
- In a large pot over medium heat, cook the diced bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the chopped onion and minced garlic to the bacon drippings. Sauté until softened, about 4-5 minutes, then stir in the red pepper flakes and paprika.
- Pour in the chicken broth and bring it to a gentle simmer over medium heat.
- Add the green beans back into the pot. Cover and reduce the heat to low; simmer for 35-45 minutes until the beans are tender but not mushy.
- If needed, drain any excess broth. Add the cooked bacon, stir in the butter, and season with salt and black pepper before serving hot.
