Green Beans with Bacon and Red Bell Pepper
Family Tested & Approved
bacon, coarsely chopped
green beans, trimmed, cut in half
red bell pepper, cut lengthwise into thin strips
low sodium chicken broth
Cook bacon in heavy large skillet over medium-high heat until brown and crisp.
Using slotted spoon, transfer bacon to paper towel and drain.
Pour off all but 2 tablespoons drippings from skillet.
Add green beans and bell pepper to skillet.
Toss vegetables over medium-high heat until coated with drippings, about 1 minute.
Cover and cook until vegetables are crisp-tender, about 5 minutes.
Season to taste with salt and pepper.
Transfer to serving bowl. Sprinkle with bacon and serve.