These beans can be made with chicken stock or in a vegetarian fashion.
I made these stewed beans a few months ago when I was Guest Chef at Old Ironsides–I have all of the recipes for you from that night but I left for Hawaii the next day and I kind of forgot about them. I was just looking through my photos and came across these–it reminded me both that I had forgotten to post about them and just how darn good they tasted. And how the leftovers tasted better the next morning for breakfast.
Groceries. Most of 'em. I used some bacon grease too.
I made a more standard recipe using bacon fat to sauté my garlic and onion, and chicken stock to stew the beans in, but also made a vegetarian version since I knew there would be at least a few people at the event who were vegetarian. While I admit to liking the chicken stock version better, the veggie version was also very tasty.
Saute onions and garlic together. Smells so good.
Is there anything better-smelling than onions and garlic, sautéing in butter or bacon fat? I’m not convinced that there is.
Add beans--might as well make a bunch of them.
Granted, I was making a ton of beans, as you can see. You don’t have to make that many. But I encourage you to go ahead and make a lot. Because they do take a long time to cook, and they taste really good the next day, and the day after that. I never get sick of them. I just put them in Tupperware and eat them for lunch at work.
Add liquid--either chicken broth.....
Or the juice from the can of tomatoes--mixed with a little water.
Depending on your proclivities, add the liquid of your choice.
Add the tomatoes and all the seasonings.
Add all the tomatoes, a bunch of salt, pepper and chili flakes. Cover and cook on medium low. For hours. Till they are tender. It literally seems like forever. But so worth it.
Cook for a long, long time and serve 'em up!
Ingredients
- 2 lbs green beans, trimmed and cut into 2" lengths
- 1 28 oz can whole tomatoes
- 1 32 oz box chicken stock or equal amount of liquid from tomato can plus water
- 1 medium onion, sliced
- 2 cloves garlic, sliced thinly
- 2 Tbsp bacon fat or vegetable oil
- salt, pepper, chili flakes
Instructions
- Heat the bacon fat or oil over medium heat.
- Add onion and garlic and sauté until soft.
- Add beans, tomatoes and chicken stock--up to about 2/3 the way of the beans.
- Season with salt, pepper and chili flakes.
- Cover and lower heat to medium-low and let stew until the beans are tender, stirring occasionally.
- Taste and adjust seasoning before serving.
Oh, I’d forgotten about those beans…and that cheese sauce. Yum. yum.