Oxmoor House SEPTEMBER 2012
1. Cook bacon in a large nonstick skillet over medium heat 6 minutes or until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon. Add onion to drippings in pan; sauté 5 minutes or until tender.
2. Combine onion, broth, salt, and green beans in a 4-quart electric slow cooker. Cover and cook on LOW for 8 hours or until beans are very tender. Transfer beans from slow cooker to a serving bowl, using a slotted spoon. Sprinkle with crumbled bacon. Serve with hot pepper sauce, if desired.
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