Our braised green beans and chickpeas recipe will turn heads at the dinner table—no kidding. The combination of cooking with the moist and dry heat makes already-compelling ingredients taste even better.
If you have a wooden turner spatula, use it! The broad, flat end is ideal for scraping up all the flavorful brown bits on the bottom of the pan and won’t scratch the enamel surface. We also recommend using an enamel cast iron pan if you have it. They tend to heat evenly and retain temperature well.
We left the bacon in the pan for the entire time the beans cooked to ensure meaty essence in every bite. You can also reserve a few extra bacon bits to sprinkle on top of the beans prior to serving.
Bacon-braised green beans and chickpeas recipe
- 1 Tbsp olive oil
- 6 slices thick-cut bacon, diced
- 1 medium red onion, sliced
- 2 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 1 1/2 lbs green beans, ends trimmed
- 1 cup chicken stock
- 1 15.5 oz can chickpeas, drained and rinsed
- 1 tsp salt
- 1/2 tsp pepper
- juice of 1/2 a lemon
- Heat oil in a Dutch oven over medium heat. Add bacon and sauté about 5 minutes, stirring often, until crispy. Add sliced onion and cook 3 minutes until softened, then add garlic and red pepper flakes and cook 1 minute more. Toss in the green beans and stir to combine.
- Turn heat to high and add chicken stock. Bring to a boil, reduce heat to medium and cover pot. Cook beans for 6 minutes then remove lid and add chickpeas. Season with salt and pepper, cover pot, and cook 3 minutes more until chickpeas are heated through and beans are tender.
Green beans and wax beans can be used interchangeably. The only difference, really, is the color!