Monday, January 12, 2015

Green Bean Onion Stew

My mother-in-law introduced me to this recipe which is by far the only way to cook green beans in my mind.  She found it in the Boston Globe Magazine, a great find!  I usually never buy them because I have never been a fan of green beans but there is something about the slow cooking process that makes these beans melt in your mouth.  I usually double the batch so that we have plenty of leftovers.  This is a great side dish to go with just about any main dish you create especially this time of year when comfort food is in full force.  And when my husband is on travel I can make this one and it will last me almost a week.  Gotta love leftovers!
Ingredients:
  • 6 slices of bacon
  • 2 to 3 medium onions, halved and thickly sliced
  • 3 garlic cloves minced
  • 1 teaspoon minced fresh thyme
  • 1 3/4 cup organic chicken broth
  • 1/2 teaspoon baking soda
  • 2 pounds green beans, ends trimmed and halved (about 8 cups)
  • 1 tablespoon tomato paste
  • 1 1/2 tablespoon cider vinegar
  • salt and pepper
Instructions:
  1. Cook bacon in a dutch oven or large pan and set aside on paper towels
  2. Drain all but 1 1/2 tablespoons of the bacon fat
  3. Return pan to medium heat and add the onions and 1/2 teaspoon of salt and sauté until softened (about 10 min)
  4. Add the garlic and thyme and continue to sauté for another minute
  5. Add chicken broth and baking soda and stir at medium-high heat
  6. Add the beans and bring to a simmer stirring
  7. Lower heat to medium-low, cover and cook for 10 minutes
  8. Add tomato paste, 3 slices of bacon, and 3/4 teaspoon of salt
  9. Cover and continue to simmer stirring occasionally for approx 40-45 minutes until tender but not mushy
  10. Add the cider vinegar, stir and add pepper to taste
  11. Serve with crumbled bacon on top

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