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Colette & Cassi's Country Kitchen!

*These green beans are really flavorful. You can use fresh green beans but be sure to boil them until tender before you add them to the bacon. I use canned green beans because I think they work better with this recipe. You can adjust it to the amount you need...I make 6 cans because we like to eat on it all week. Use cut or whole green beans, french style beans get too mushy.

*Slow Cooker Note..You can make this in a slow cooker but brown the bacon, onion and garlic first. Deglaze the pan with chicken stock or wine and pour everything into the crockpot before adding the beans. Drain ALL cans of beans if you use the crock pot. Cook on low for 8 hours or high for 4.


Coe's Green Beans

3 Tablespoons olive oil
3 pieces hickory smoked bacon (cut up...easier to do if partly frozen)
1 small onion, diced
2 cloves garlic minced (or 2 tsp garlic powder)
1/2 cup white wine or chicken stock
6 cans of cut green beans...drain 5 cans
2 tsp kosher salt (or to taste)
1 tsp black pepper
1/2 teaspoon liquid smoke (optional)

In a large, heavy pot over medium heat, heat olive oil. Saute bacon and onion in oil until bacon is crisp and onion is translucent but not brown. Add garlic and saute for one minute. Do not burn garlic or it will become bitter. Add wine or chicken stock and scrape the bottom of the pot to
loosen all the brown bits. Add 5 cans of drained green beans, add last can undrained. Add all seasonings.

Raise heat a bit and stir well and allow to come to a boil. Reduce heat and let simmer for two hours, stirring occasionally to be sure they don't burn. Do not add liquid unless they begin to get too dry...these are almost fried and that makes them good. Add more wine or stock if needed.

Serves 6