Smothered Green Beans: A Recipe and an Argument for Their Delight Smothered Vegetables

The bacon should be cooked until it becomes crispy, which should take around ten to fifteen minutes over medium heat in a big pan or Dutch oven. Take the bacon out of the pan and put it aside, but don't discard the fat.
In the same skillet as the bacon fat, sauté the chopped onion. It should take around 5 minutes for the onion to become soft and transparent.
Be cautious not to burn the minced garlic as you heat it for an additional minute until it becomes aromatic.
Include the Swiss chard:
Then, toss in the green beans that have been trimmed. Toss the beans with the bacon fat, garlic, and onions until they are evenly coated.
Season with salt and add liquid:
Make sure the green beans are covered with chicken broth before adding it. To make it work, you may either add extra broth or water.
If desired, add red pepper flakes, black pepper, and salt. Mix thoroughly.
Gently cook the green beans:
After the liquid has come to a boil, turn the heat down to low. To make sure the green beans are cooked to perfection, cover and simmer for 30–45 minutes. From time to time, mix.
Put the Plate Away:
Raise the heat to medium-high and return the fried bacon to the pan when the green beans are done. Add the butter now if you're using it.
Continue cooking, stirring periodically, until the sauce has thickened and the liquid has mostly evaporated, coating the beans well.
Before serving, check the seasoning to see if it needs adjusting. Hot smothered green beans are a delicious accompaniment to any meat meal.