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Snap the stem ends of the green beans, or cut
them off in a big bunch with a knife if you'd
prefer.
Melt the bacon grease in a skillet over medium-
low heat. Add the garlic and onions and cook
for a minute. Then add the green beans and cook
until the beans turn bright green, about a
minute. Add the chicken broth, chopped red
pepper, salt and pepper to taste. Turn the heat
to low and cover the skillet with a lid,
leaving the lid cracked to allow steam to
escape. Cook until the liquid evaporates and
the beans are fairly soft, yet still a bit
crisp, 20 to 30 minutes. You can add more
chicken broth during the cooking process, but
don't be afraid to let it all cook away so the
onions and peppers can start to caramelize.
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