Directions: |
Directions:1. Remove ends from the beans. String and snap the beans and place into a colander, wash and set aside to drain.
2. Meanwhile, in a large cast-iron Dutch oven (I use a soup pot), lightly brown the salt pork (country ham or bacon) in the bacon grease over medium heat, turning often, for approximately 10 minutes.
3. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the chicken stock, salt and pepper.
Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
4. While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes (and onion, if desired), to the beans. Add 1/4 cup more broth 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.
My tips for cooking phenomenal green beans: Stir (gently) often. Add additional chicken broth in small amounts as needed, but don't drown your beans.
This is Paula Dean's recipe. I have fixed my green beans like this for the last couple of years and everyone loves them. Each time my children eat them they say they are the best green beans they have ever eaten. Sliced garden tomatoes and cornbread are wonderful accompaniments to this dish. |
This recipe for Green Beans With New Potatoes is from