Ingredients: |
Ingredients: 4 - slices bacon, cut in half or thirds (what ever you prefer)
1/4 of a medium onion, finely chopped
1 - 2 - pounds fresh green beans, ends trimmed
8 - 10 small new potatoes
4 tablespoons Butter or Margarine
black pepper (to taste)
2 Cups Water or Chicken Broth
1 - 2 tsp Paula Deens House Seasoning
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Directions: |
Directions:Wash the green beans and remove the stems if any, snap or cut off the ends.Place in strainer and set aside. In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown. about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and enough water just to cover the beans, or chicken broth if using broth. If the 2 cups chicken broth does not cover the beans, add some additional water enough to cover the beans.
Add Paula Deen’s House Seasoning and bring to a boil, then reduce the heat to low cover the pan and simmer until the beans are very tender, about 30 minutes for one pound of beans & 1 hour for 2-3 pounds. (I used one pound for this recipe) Stirring occasionally adding more water if necessary to keep the beans covered.
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 cook, covered tightly, until the potatoes are tender, approximately 25 to 30 more minutes, periodically checking the pot to make sure a small amount of liquid remains.
When the potatoes are tender, add pepper and the 4 Tablespoons butter tilt the lid slightly, off to the side of the pot, and simmer until the butter melts. Mix gently be careful not to mush and break the potatoes. Remove from heat & serve. Place potatoes and green beans in serving bowl season with more pepper if desired. Enjoy!!!!!!!!!!! This is a wonderful side dish to any meal. |
This recipe for Southern Style Green Beans with New Potatoes is from