Ingredients
- 3 pounds fresh green beans
- 1/4 pound Bacon thick sliced cut into 1 to 2 inch pieces
- 2 cups chicken broth, plus more if needed
- 1 teaspoons Salt
- 1/4 Teaspoon of Pepper
- 1/4 Teaspoon of Garlic Power
- 12 small red potatoes
- 1 onion, cut into slivers
- 1/2 stick unsalted butter, sliced
- Ground black pepper
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 Dutch oven, lightly brown the bacon 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 bacon grease. Add the broth and salt, Pepper and garlic powder. 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.
Note: Add a few small strips of red bell pepper on top after butter and pepper for presentation.