Ingredients: |
Ingredients: 3 pounds fresh green beans
1/4 pound salt pork, sliced
1/4 cup bacon grease (pour this into a jar and keep on hand in the refrigerator to use as needed)
2 cups chicken broth, plus more if needed (canned is fine)
2-3 teaspoons House Seasoning
12 small red potatoes or more
1 onion, cut into slivers
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Directions: |
Directions:Remove the ends from the beans. Snap the beans in two, place in a colander, wash and set aside to drain.
Meanwhile, in a large cast-iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes.
Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat and bacon grease. Add the broth and the House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are done.
While the beans are cooking, peel a center strip from each new potato with a potato peeler. After 30 minutes, add the potatoes and onion to the beans; add ¼ cup more broth if needed. Cook, covered tightly, until the potatoes are tender, approximately 25-30 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.
Tip: For phenomenal beans, stir often. Add additional chicken broth in small amounts as needed, but don’t drown your beans. |
This recipe for Green Beans with New Potatoes (Paula Deen) is from