Braised Green Beans & Bacon
In a Dutch oven, heat oil over low heat. Add onions and cook, stirring, until golden, 10 to 20 minutes. Add garlic and cook until fragrant, 1 minute more.
Add green beans, chicken broth and reserved bacon. Bring to a simmer, reduce heat to low and cook, partially covered, until beans are tender, 30 to 40 minutes. Remove from heat and stir in vinegar. Season with salt and pepper.
(The beans will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.)
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