Green Beans with New Potatoes

By á-2068

Ingredients

• 1 1/2 pounds fresh green beans, snapped or left whole with stem ends removed
• 10 to 12 small new potatoes scrubbed with skin intact
• 3 slices bacon coarsely chopped into 1/2 inch segments
• 1 small bulb of onion or white part of leek thinly sliced
• 2 to 3 C. low sodium fat-free chicken broth (canned or homemade)
• Salt or garlic salt added only if needed when potatoes are fork tender

Details

Servings 4

Preparation

Step 1

Prepare green beans and potatoes. Chop bacon and slice onion or leek, if using.

Saute bacon over medium heat in a 2 1/2 quart sauce pan adding sliced onion as bacon begins to brown. Stir frequently until both bacon and onion caramelize and deposit pan drippings onto bottom of pan. Do not let drippings blacken.

Deglaze the onion and bacon combo with chicken stock. Add beans and potatoes. Bring broth to a boil, then lower heat and simmer, covered, for about 25 minutes until potatoes are done. Serve warm.

COOK's NOTES: Thick-sliced bacon works well in this dish bus in sot essential if you don't have on hand. Leftovers may be kept up to 3 days in the fridge.