1 T. EVOO
6 slices bacon, diced
1 C. thinly sliced onion
2 T. sliced garlic
2 lbs green beans, rinsed, ends trimmed
1 C. chicken stock
1 t. salt
1/2 t. freshly ground black pepper
1. Set a Dutch oven over med heat and add the EVOO. 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 onions are translucent, 3-4 minutes. Add the green beans and toss to combine with the bacon and onions.
2. Increase the heat to med-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, 1-2 min longer.
3. Remove from the heat and transfer the beans to a serving dish or platter.