- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 187
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 7 g
- Cholesterol
- 17 mg
- Sodium
- 491 mg
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 187
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 7 g
- Cholesterol
- 17 mg
- Sodium
- 491 mg
Ingredients
Directions
- Place the bacon in a large cast-iron skillet over medium heat and cook until crisp, 8 to 10 minutes. Remove the bacon and all but 2 to 3 tablespoons of the bacon grease.
- Add the onion and jalapeño and cook for a minute or two, then add the green beans. Cook until the green beans are bright green, an additional minute. Add the chicken stock, garlic powder and a good pinch of both salt and pepper. Bring to a simmer and lightly cover, allowing the some of the steam to escape. Cook until the liquid is evaporated and the beans are starting to soften, but still have a bite, 10 to 12 minutes.
- Transfer the beans to a serving vessel. Crumble the bacon and sprinkle it over the top of the beans, along with the fried onions.
