two pounds of perishable green beans
the chicken broth, 4 cups
Three cups of water
one cup of coarsely chopped cooked bacon (approximately one pound of raw bacon)
1 minced garlic clove
1 little sweet onion, chopped fine
12 milliliters of salt
1/2 teaspoon of pepper
Step 1: Wash the green beans under cold running water to prepare them. Trim the beans by snipping off the ends and halves them.
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Second, in a 5- or 6-quart slow cooker, combine all of the ingredients.
Chicken broth and water are the moist components that should be mixed first.
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Proceed to the dry ingredients.
Mix the COOKTOP COVE.
Simmer, covered, for 6 hours over low heat in a stovetop oven. Two or three hours on high can do the trick if you're short on time.
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Fourth, use a slotted spoon to transfer the dish so no liquid drips onto the platter.
