Green Beans cooked low and slow until soft and tender in a bacon-infused broth.

4 slices bacon,, (diced)

2 pounds green beans (ends snapped off and longer beans snapped in half)

2 cups chicken broth

2 cups water

1 teaspoon seasoned salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes

1 tablespoon butter, (optional)

Brown and crisp bacon in a large pot. Remove bacon from pot and reserve.
Add green beans to pot along with all remaining ingredients, except butter.
Bring to a boil and then turn heat to medium-low. Cover and simmer for 1-2 hours, stirring occasionally.
Drain beans and add butter if using. Check beans for seasoning and add extra salt and pepper to taste. I like lots of black pepper. Sprinkle with bacon and toss to distribute the bacon and butter.