As a child, I never liked green beans. Perhaps it was because I rarely remember having fresh green beans... or it was just because they were green and therefore inedible in my book.

But things have changed.

Once we moved to the South, it was pretty easy to add a few things to my palate. Sweet Tea. Hush Puppies. Friend Green Tomatoes.

All of which clearly aren't that good for you.

These green beans, however, truly aren't that bad for you. And they're positively delicious (even, I think, for the green-bean-haters).

Ingredients:

- 1 lb fresh, snapped green beans
- 1/2 C finely chopped onion

- 2 cloves of garlic, minced
- 2 C of chicken broth (or 2 C water mixed with 2 tsp chicken bouillon)
- 1 tbsp butter
- 1/2 tsp sea salt
- 1/4 tsp fresh ground pepper
- 3 to 7 strips of bacon, crumbled (make sure to use low sodium or center cut!)

Directions:

- In a medium pot, melt the butter over low heat.
- Add the onion, garlic, bacon, and chicken broth. Bring to a boil over medium-low heat.
- Add in green beans, salt, and pepper.
- Let simmer (covered) for at least one hour. If you like them super mushy, let them cook for around 1.5 hours.

- Serve warm and enjoy!

If you like, you can always eat them with the fabulous and easy homemade sloppy joes recipe of mine!


Inspiration for this recipe came from: Divas Can Cook.