Ingredients
6 slices bacon, sliced crosswise into 1/2-inch pieces
1 onion, sliced lengthwise
3 cloves garlic, minced
60 ml tomato sauce
900 g fresh green beans, trimmed
700 ml chicken broth
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
Directions
Step 1
In a saucepan over medium heat, cook and stir the bacon until almost crisp, about 6 minutes. Add the onion and cook until the browned bits on the bottom of the pan have dissolved into the onion's juices and the onion is soft and golden brown, about 5 minutes. Stir in the garlic and tomato sauce, and cook until the garlic has softened, about 1 more minute.
Step 2
Place the green beans in a skillet and pour in the chicken broth. Increase the heat to high, add salt, black pepper, and cayenne pepper to the beans, and bring to a simmer. The beans will start to soften. Reduce the heat to medium-low and simmer for 1 hour and 30 minutes, stirring occasionally. Add more broth or water if the mixture seems dry.
Step 3
Adjust the levels of salt, black pepper, and cayenne pepper to taste. Cook until the beans are soft and tender, about 30 more minutes. Transfer the beans and some of the pan juices to a deep serving platter.