Seasoned Green Beans and New Potatoes are wonderful right now because they are in season in the midwest.
In my experience, you just need to cook the livin’ daylights out of them with the proper seasoning to get rid of the green taste. That’s where that wonderful commodity of bacon drippings comes in. It’s like liquid gold. This recipe makes a rather large batch because I served them for a Father’s Day gathering, but you could easily cut the recipe in half for a much smaller group. Once you try fresh green beans, it’s hard to go back to that canned stuff. In summary, these southern-style Seasoned Green Beans and New Potatoes can’t be beat. Try a pre-dinner cocktail with my Frozen Strawberry Lynchburg Lemonade.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Seasoned Green Beans and New Potatoes:
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- 1 lb. bacon
- 1 onion, chopped
- 2 lbs. fresh green beans, rinsed and ends snapped off
- 1 container, 48 oz. chicken broth
- 2 teaspoons salt
- 2 teaspoons pepper
- 12-14 new potatoes
Cook the bacon in a large stock pot until crisp.
After the bacon has been cooking for a few minutes, add the chopped onions.
Drain the bacon on a paper plate and set aside.
In the bacon dripping and onions that remain in the pot, add the beans.
Add the chicken broth, salt and pepper.
Cover and cook on medium/low heat for about 40 minutes, stirring often.
Add the scrubbed new potatoes to the pot, and continue cooking for about 20 minutes.
Check for doneness by forking a potato which should go in easily.
Crumble the bacon and stir in.