There’s nothing better in this world than home-cooked southern vegetables. This recipe definitely represents!

3 tablespoons extra-virgin olive oil
8 slices bacon, chopped
1 large white onion, chopped
3 pounds fresh green beans, trimmed
2 quarts chicken stock
Sea salt & freshly ground black pepper

Heat a heavy bottomed stock pot over medium-high heat. Add olive oil, bacon and onions and cook until the onion is soft, about 5 to 10 minutes. Stir in the green beans and chicken stock; season with salt and pepper. Reduce the heat to low, cover and stew the beans until they are soft but not mushy, about 30 to 45 minutes. Taste and adjust seasoning.