Friday, May 7, 2010
Green Beans with New Potatoes
I had bought some green beans to cook with my chicken this week. Then I was out in the garden planting a few jalapeño plants next to my potatoes when I accidentally dug up a potatoe. I knew the potatoes were small so I came in the house to not bother them and let them grow. I made it one hour before I found myself back out in the garden digging potatoes. But I couldn’t resist. They are so good in the green beans. If you don’t have any potatoes to add you can leave them out and just use the beans. Yes I do realize I have taken a perfectly healthy thing like a green bean and turned it into a totally fattening side dish. Try not to judge.
1 pound fresh green beans
4 pieces of bacon cut into small pieces
1 1/2 cups chicken broth
small red potatoes
1/2 onion, cut into slivers
Ground black pepper
Remove the ends from the beans. Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain.
Meanwhile, in a large cast iron Dutch oven, lightly brown the bacon and leave the grease in the pan. Toss the green beans into the pot, stirring them to coat well with the grease. Add the broth and cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth (or water), if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. When they are almost done if they seem a little dry put a little bit of butter on them.
This post is linked to The Grocery Cart Challenge