Snip ends from green beans, wash well and set aside.
Cut bacon slices across length at ¼ inch thick, slice onion, and bash garlic cloves to bruise. Sauté these three together until the onions are tender. Add green beans and enough water or light stock just to cover and bring to a simmer.
Reduce until the water is almost gone; adding splashes of water if needed to get beans fully cooked – ideally the beans will be tender when the water or stock is almost gone. Season to taste with salt, pepper and butter. Serve immediately.
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