Ingredients
6 ounces bacon, cut into 1/2-inch pieces
1 medium onion, thinly sliced (about 1 cup)
3 medium cloves garlic, thinly sliced
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
2 1/2 pounds green beans, trimmed
1 1/2 cups homemade or store-bought low-sodium chicken stock or vegetable stock
1/4 cup apple cider vinegar
2 tablespoons butter
Preparation
1
Heat bacon in a large Dutch oven over medium-high heat and cook, stirring frequently, until fat has rendered and bacon is beginning to crisp, about 6 minutes. Add onions, garlic, and pepper flakes and cook, stirring, until onions are softened but not browned, about 8 minutes. Season with salt and pepper.
2
Add green beans, stock, and vinegar and stir to combine. Bring to a boil, reduce to a bare simmer, cover, and cook, stirring occasionally, until beans are tender but retain a slight crunch to them, about 45 minutes.
3
Remove lid, set heat to high, add butter, and cook, stirring, until liquid is reduced to a saucy glaze, about 5 minutes. Season to taste with salt and pepper and serve.
