Ingredients:

1 pound fresh green beans

2 tablespoons bacon fat

2 cloves garlic, minced

1 large onion, chopped

1 cup chicken broth, plus more if needed

1 teaspoon kosher salt (if you use regular table salt, use only 1/2 teaspoon)

black pepper, to taste

Directions:

1. Tip and tail the green beans. (break off tips of beans)

2. Heat the bacon fat in heavy skillet, over medium-low heat. Add the garlic and onions, and cook for a minute, or two. Then add the green beans, and cook until the beans turn bright green, about a minute. Add the chicken broth, salt, and pepper to taste. Turn the heat to low, and cover skillet. Leave the lid slightly off to the side, a tiny bit, to allow the steam to escape.

3. Cook until the liquid evaporates, and the beans are as tender as you like them, yet still a little bit crisp, 20 to 30 minutes. You can add more chicken broth, if you want, but if you let it all evaporate, the onions will caramelize, and be even more delicious.

Bon Appetit!