Makes 4 servings. Difficulty
4 slices thick-sliced bacon, cut into 1/2" pieces 1/2 cup onion, chopped 1 garlic clove, minced 1 pound green beans, trimmed Dash of crushed red pepper 2 tomatoes, diced 3/4 cup gf chicken stock 1 bay leaf Salt and freshly ground black pepper to taste
Heat a deep skillet over medium heat. Add bacon and cook, stirring, until crisp, about 5 minutes.
Remove bacon from pan using a slotted spoon. Drain on a paper towel.
Add onion and garlic and sauté until tender. Add green beans along with a dash of crushed red pepper and cook until beans are coated with bacon fat and just beginning to soften, about 2 minutes. Add tomatoes, gf chicken stock, bay leaf and bacon. Adjust seasonings to taste with salt and freshly ground black pepper.
Bring beans to a boil. Reduce heat to medium-low, cover partially, and simmer for about 10 minutes or until beans are tender.
Using a slotted spoon, transfer beans to a bowl. Boil liquid over high heat until reduced by half. Return beans to pan and stir until are heated through. Discard bay leaf and serve.