Emeril's Green Beans

by Georgia Fulenwider

Ingredients:
1 1/2 pounds small, thin green beans, ends trimmed
1/2 pound bacon, chopped
1 cup chopped onion
1 teaspoon garlic
1 tablespoon all-purpose flour
1 cup chicken stock or canned, low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
Bring a large pot of salted water to a boil. Add the beans and cook until tender, 2 to 3 minutes. Drain in a colander and transfer to an ice bath. Drain well.

Fry the bacon in a large skillet and cook, stirring, over medium-high heat until crisp and golden, 5 minutes. Add the onions and garlic, and cook, stirring, for 2 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Add the stock, salt, pepper, and vinegar, and cook, stirring, until thickened, 4 to 5 minutes. Add the green beans and cook until warmed through, about 2 minutes.

Remove from the heat and serve.

Prep Time: 10 minutes Cook Time: 15 minutes
Category: Vegetables Servings: 6