Green Beans with New Potatoes

By traciesparks

These are SOOOOO good! Yes, they are slap your mama good! lol I had these all the time growing up and was looking for the recipe and this is it and tasted even better! I didn't have the salt pork so I just sliced up some bacon and browned it in the dutch oven first before adding the rest. They turned out fabulous. I could've just eaten that and nothing else!

Excellent! I used thick-sliced bacon cut into lardons, about a 1/2 lb, and used all the bacon grease from crisping the lardons. I also added the onion at the same time as the green beans and sub'd beef stock for the chicken broth since I had some open that needed to be used--it was perfect. I even forgot to add the butter, and we didn't miss it a bit. I didn't have any problem with too much salt, and I used the full 3 teaspoons of House Seasoning, so you may need to adjust for personal taste. I didn't bother with peeling the potatoes in the middle since most of mine were really too large to leave whole--just halved or quartered as needed.

Ingredients

• 3 pounds fresh green beans
• 1/4 pound salt pork, sliced
• 1/4 cup bacon grease
• 2 cups chicken broth, plus more if needed
• 2 to 3 teaspoons House Seasoning, recipe follows
• 12 small red potatoes
• 1 onion, cut into slivers
• 1/2 stick unsalted butter, sliced
• Ground black pepper

Details

Preparation time 15mins
Cooking time 85mins
Adapted from foodnetwork.com

Preparation

Step 1

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 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. Add the broth and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.

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 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. While cooking, add the butter and season with pepper.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.