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“As a professional chef, I learned to never overcook green beans. I carefully watched pots so that the beans wouldn’t go from perfectly crisp-tender to squeaky soft. But I’ve reclaimed my Granny’s cooked-to-death green beans. The key is to get past that stage where the green beans are overcooked and still have a little bite to where they’re so overcooked, they’re totally tender.”
Heat the bacon fat in a 5-quart saucepan over medium-high heat. Add the onion and 1 teaspoon salt. Cook, stirring occasionally, until just tender, about 2 minutes. Add the garlic and chile flakes and cook, stirring frequently, until the onions are tender, about 3 minutes.
Add the stock, potatoes and 1 teaspoon salt. Bring to a boil, then reduce the heat to maintain a steady simmer. Simmer until the potatoes are just tender enough to be pierced with a fork, but are still firm.