Instructions:
1. Prepare the Green Beans:
Trim the ends of the green beans and rinse them well with cold water. Optionally, chop the beans into smaller pieces.
2. Cook the Bacon:
In a large pan or Dutch oven, cook the bacon over medium heat until crispy, about 10-15 minutes. Remove the bacon and set it aside, leaving the fat in the pan.
3. Sauté the Onion:
In the same pan with the bacon fat, sauté the chopped onion for about 5 minutes until soft and translucent.
4. Add Garlic:
Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
5. Incorporate the Green Beans:
Add the trimmed green beans to the pan, tossing them to coat evenly with the bacon fat, garlic, and onions.
6. Season and Add Liquid:
Pour in the chicken broth, ensuring it covers the green beans. Add more broth or water if necessary. Season with red pepper flakes (if using), black pepper, and salt. Mix well.
7. Simmer the Green Beans:
Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 30–45 minutes, stirring occasionally, until the green beans are tender.
8. Finish and Serve:
Once the green beans are done, raise the heat to medium-high and return the cooked bacon to the pan. Add the butter if desired. Continue cooking, stirring occasionally, until the liquid has mostly evaporated and the beans are well-coated in the sauce. Serve and enjoy!
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