3 slices bacon, chopped
1 red onion, chopped
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon fresh rosemary, chopped
1 1/2 pounds green beans, trimmed, cut into bite size pieces
1/3 cup chicken broth
1 16-oz can diced tomatoes or 2 large fresh tomatoes, chopped
Salt and hot sauce to taste
- In a large, deep sauté pan, fry the bacon over medium heat. Just before the bacon turns crispy, add the onion and cook until softened, about 8 minutes. Add the garlic, paprika and rosemary and cook, stirring, until fragrant, about 2 minutes.
- Add the green beans, diced tomatoes and their juices and the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until the green beans are very tender, about 40 minutes. Season with salt and hot sauce. Serve with mashed potatoes or rice.