Directions: |
Directions:The quality & age of the green beans is what makes this dish.
If you can get very young tender green beans where the bean in the pod isn't fully developed you will get a better flavor.
For fresh beans, you must snip & break the beans down into fork sized pieces. Remove bad places, stems or anything inedible. Rinse them thoroughly so they are clean and ready to go.
Cut up the 6 slices of bacon (or more, we like a lot of bacon in ours) into small pieces. Bacon will add flavor so dice it small. Same goes for the sweet onion, dice it small so it cooks thoroughly through releasing all of it's flavor into your beans.
In a large pan (I use a large stock pan), add the bits of bacon and start them cooking/frying on High to Med High heat. Once your bacon starts letting loose some moisture in the pan as the fat is rendering out, throw your onion bits in so they start sweating. Once your onions start looking translucent (clear/see thru) then dump the broken green beans into the pot and sear them in the onion/bacon mixture. After you've seared the beans a little, add water or chicken broth to cover the beans. Chicken broth adds additional flavor. I add about a box to my beans then top off with what water is needed to finish covering the beans. Once the beans come to a hard boil, drop the temp to medium heat (about 6-7 on my stove knob). The beans will have a simmer to them but not the super hard boil. Put the lid on them, and let them simmer for about 30 minutes. After the 30 minutes add the small potatoes or the peeled chopped potatoes and let them cook another 30-45 minutes. Taste them and check the tenderness of the beans to know if they are done. Potatoes should be fork tender at this point. Add salt and pepper as needed during the cooking process to impart flavor throughout. TASTE! So you don't over salt. |
This recipe for Lisa's Green Beans is from