Good Morning America Recipes

Emeril's Bacon Braised Green Beans

Emeril Kicks Up Green Beans

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Executive chef Christopher Lee shows Tanya Steel all his sides.
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Servings:4-6
Difficulty: Easy
Cook Time: min

Emeril calls this a "modern take on a classic." Try it and see what he means.

Ingredients

  • 1 tablespoon olive oil
  • 6 slices bacon, diced
  • 1 cup thinly sliced onion
  • 2 tablespoons sliced garlic
  • 2 pounds green beans, rinsed, ends trimmed
  • 1 cup chicken stock or canned, low- sodium chicken broth or water
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking Directions

    Set a Dutch oven over medium heat, and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onion.

    Increase the heat to medium-high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.

    Remove from the heat and transfer the beans to a serving dish or small platter to serve.

    * Recipe courtesy Emeril Lagasse, Emeril's 20-40-60, Harper Studio Publisher, New York, 2009, courtesy MSLO, Inc.

    Recipe Summary

    Main Ingredients: green beans, bacon, garlic

    Course: Side Dish, Vegetable


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