Just finished a breakfast story that featured bacon-blueberry waffles so I think I have bacon on the brain.
1/4 pound bacon, cut into 1/2-inch pieces 1 medium onion, thinly sliced 3 medium cloves garlic, thinly sliced Pinch red pepper flakes Kosher salt and freshly ground black pepper Your bag of green beans, tipped and strings removed, cut into bite-size pieces 1 1/2 cups low-sodium chicken stock 1/4 cup apple cider vinegar 2 tablespoons butter
Heat bacon in a large Dutch oven over medium-high heat and cook, stirring frequently, until fat has rendered and bacon is beginning to crisp, about 6 minutes. Add onions, garlic, and pepper flakes and cook, stirring, until onions are softened but not browned, about 8 minutes. Season with salt and pepper.
Add green beans, stock, and vinegar and stir to combine. Bring to a boil, reduce to a bare simmer, cover, and cook, stirring occasionally, until beans are tender but retain a slight crunch to them, about 45 minutes.
Remove lid, set heat to high, add butter, and cook, stirring, until liquid is reduced to a saucy glaze, about 5 minutes. Season to taste with salt and pepper and serve.