Recipe: Braised Green Beans and Bacon for KRISTEN

Braised Green Beans & Bacon
Yield: 12 Servings

6 slices bacon
1 tb olive oil
2 large onions; finely chopped
6 cloves garlic; minced
4 lb green beans; trimmed
29 oz reduced-sodium chicken broth; defatted
1 tb red-wine Vinegar plus more to taste
salt & freshly ground black pepper; to taste

In a skillet over low heat, cook bacon until crisp, about 8 minutes. Transfer to a paper towel. Crumble and set aside. In a Dutch oven, heat oil over low heat. Add onions and cook, stirring, until golden, 10 to 20 minutes. Add garlic and cook until fragrant, 1minute more. Add green beans, chicken broth and reserved bacon. Bring to a simmer, reduce heat to low and cook, partially covered, until beans are tender, 30 to 40 minutes. Remove from heat and stir in vinegar. Season with salt and pepper. (The beans will keep, covered, in the refrigerator for up to 2 days. Reheat before serving. MAKES 12 CUPS, FOR 12 SERVINGS.