Ingredients
¼cupextra virgin olive oil
½lbbacon,smoky slab
1large white onion
4large garlic cloves
3lbsgreen beans
½tspred pepper,crushed
35ozItalian tomatoes,(1 can), peeled
2cupschicken stock
2bay leaves
salt
Preparation
In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the bacon and cook over moderate heat, stirring, for about 8 minutes, until crisp. Using a slotted spoon, transfer the bacon to a plate.
Add the onion and garlic to the casserole and cook, stirring, for about 8 minutes, until softened. Add the green beans and crushed red pepper and cook, tossing, for about 3 minutes, until the beans are coated with fat and just beginning to soften.
Add the tomatoes, chicken stock, bay leaves and crisp bacon, season with salt and bring to a boil. Reduce the heat to moderately low, cover partially and cook, stirring occasionally, for about 20 minutes, until the beans are tender.
Using a slotted spoon, transfer the beans to a large bowl.
Boil the cooking liquid over high heat for 15 minutes until reduced by half. Return the beans to the casserole and heat through.
Transfer to a bowl; discard the bay leaves.
Serve warm or at room temperature, and enjoy!
