How To Make Spicy Green Beans with Bacon and Tomatoes
Level up your Thanksgiving sides with a serving of these tender green beans, tossed with savory bacon and crushed red pepper, for a dish with a kick!
In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the bacon and cook over moderate heat, stirring, for about 8 minutes, until crisp. Using a slotted spoon, transfer the bacon to a plate.
Add the onion and garlic to the casserole and cook, stirring, for about 8 minutes, until softened. Add the green beans and crushed red pepper and cook, tossing, for about 3 minutes, until the beans are coated with fat and just beginning to soften.
Add the tomatoes, chicken stock, bay leaves and crisp bacon, season with salt and bring to a boil. Reduce the heat to moderately low, cover partially and cook, stirring occasionally, for about 20 minutes, until the beans are tender.
Using a slotted spoon, transfer the beans to a large bowl.
Boil the cooking liquid over high heat for 15 minutes until reduced by half. Return the beans to the casserole and heat through.
Transfer to a bowl; discard the bay leaves.
Serve warm or at room temperature, and enjoy!
Make Ahead: The green beans can be refrigerated for up to 2 days
- Calories: 190.87kcal
- Fat: 12.93g
- Saturated Fat: 3.35g
- Trans Fat: 0.03g
- Monounsaturated Fat: 6.85g
- Polyunsaturated Fat: 1.98g
- Carbohydrates: 14.58g
- Fiber: 4.33g
- Sugar: 7.24g
- Protein: 6.45g
- Cholesterol: 13.67mg
- Sodium: 636.90mg
- Calcium: 59.42mg
- Potassium: 540.53mg
- Iron: 1.68mg
- Vitamin A: 77.41µg
- Vitamin C: 26.90mg
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