I was stuck in a rut. A roasting rut.
I'd sit down to plan our meals for the week and think, think, think.
Monday: Meatloaf. With roasted carrots and parsnips!!
Tuesday: Leftover meatloaf. With roasted broccoli!!
Wednesday: Meatloaf sandwiches. With roasted sweet potatoes and Brussels sprouts!!
Thursday: More leftover meatloaf. With roasted green beans!!
I wanted to roast every vegetable in sight. And who can blame me, really? Roasting vegetables brings out their natural sweetness and makes them utterly irresistable.
But I had to change things up. And what better way than adding bacon to the mix? That's right...Bacon Braised Green Beans.
I tend to prefer my veggies crisp-tender, but when they're braised, green beans beg to be tender. With the salty, savory crunch of bacon, this dish is every bit as exquisite as roasted green beans.
Bacon Braised Green Beans
Adapted from The Food Network
3 slices bacon
1/2 onion, peeled and finely chopped
1 pound green beans, ends trimmed
1/2 cup chicken broth
Salt and pepper
Cook bacon in a Dutch oven over medium heat until just crisp, about 5 minutes. Remove bacon to a paper towel-lined plate. Once it's cool enough to handle, crumble bacon and set aside. Pour out all but 1 tablespoon of bacon grease from the Dutch oven.
Add onion to the remaining 1 tablespoon bacon grease and cook over medium heat until softened, about 4 minutes. Stir in green beans and chicken broth. Increase heat to medium high and bring broth to a boil. Cover and simmer for 6 minutes. Remove lid and allow broth to continue boiling for another 3-5 minutes, until green beans are tender. Season to taste with salt and pepper. Sprinkle with reserved bacon and serve.