Our braised green beans and chickpeas recipe will turn heads at the dinner table. The combination of moist and dry heat makes these ingredients even better.
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.
Notes
Green beans and wax beans can be used interchangeably. The only difference, really, is the color!