Ingredients:

  • 4 slices (60g) center-cut bacon, diced
  • 1 tbsp (14g) unsalted butter
  • 1 clove (3g) garlic, minced
  • 2 cans (14.5 oz / 411g each) cut green beans, drained and rinsed
  • 1 cup (240ml) low-sodium chicken broth
  • 1/2 tsp (2.5g) granulated garlic
  • 1/4 tsp (1.25g) cracked black pepper
  • Pinch of crushed red pepper flakes

Instructions:

  1. Place the diced bacon in a cold skillet over medium heat. Fry until the bacon is crisp and the fat has rendered.
  2. Add the butter and minced garlic to the pan. Stir for about 30 seconds until the garlic smells fragrant and the butter bubbles.
  3. Pour in the chicken broth. Stir in the granulated garlic, black pepper, and red pepper flakes. Increase heat to medium high until the liquid reaches a gentle boil.
  4. Carefully stir in the drained and rinsed canned green beans.
  5. Reduce heat to medium low. Let the beans simmer uncovered for 8-12 minutes.
  6. Continue simmering until the liquid reduces by about half, creating a velvety glaze.
  7. Remove from heat immediately to prevent the beans from overcooking.