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Braised Green Beans & Bacon

vegetables, side dishes

6 slices bacon
1 tablespoon olive oil
2 large onions; finely chopped
6 cloves garlic; minced
4 pounds green beans; trimmed
29 ounces reduced-sodium chicken broth; defatted
1 tablespoon red-wine vinegar
--plus more to taste
salt & freshly ground black pepper; to taste

1. In a skillet over low heat, cook bacon until crisp, about 8 minutes. Transfer to a paper towel. Crumble and set aside.

2. 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.

3. 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.

4. 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.)


100 calories per serving; 4 grams protein; 3 grams fat (0.7 gram saturated fat); 15 grams carbohydrate; 230 mg sodium; 4 mg cholesterol; 3 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, November 1997

Yield: 12 servings

Preparation Time: 0:00

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