- Extra-virgin olive oil
- 1/2 pound slab bacon, skin removed and cut into lardons
- 2 garlic cloves, smashed
- Pinch crushed red pepper flakes
- 1/2 pound button mushrooms, stemmed and sliced
- Kosher salt
- 1 pound string beans, stems removed
- 1 cup chicken stock
Coat a large straight sided skillet lightly with olive oil. Add the bacon, garlic and red pepper flakes and bring to a medium heat. Cook until the bacon has gotten brown and crispy and has let off most of the fat. When the garlic becomes golden brown and very aromatic, remove and discard. They have fulfilled their garlic destiny.
Add the mushrooms to the bacon pan, season with salt, to taste, and cook until they become soft, about 2 to 3 minutes. Add the beans and the chicken stock, season with salt, to taste, cover and cook over medium-low heat for 40 to 45 minutes. If the liquid reduces too much during the cooking time, add water to make up the difference. Remove the lid and cook until almost all of the liquid is reduced. When done the beans should be very tender, almost falling apart and VERY flavorful. Transfer to a serving bowl and serve.