Ingredients
- 1/4 pound bacon (about 4 thick or 6 thin slices)
- 1 pound green beans, washed and trimmed, and either left whole or cut in 2" pieces
- 3-4 new potatoes, unpeeled, cut in 2" cubes
- 1 small onion, diced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 to 1 cup chicken broth
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Green Beans, New Potatoes and Bacon
Time: 25 minutes prep, 15 minutes cook
Servings: 8
Directions
- In a 4-1/2 quart stewpot or Dutch oven, brown the bacon until crisp and pour off grease. Set bacon aside to drain. Add the beans, potatoes, onions, salt, pepper and 3/4 cup of the broth to pan; stir. Bring to a boil, reduce heat and cover; simmer 15-18 minutes or until vegetables are tender-crisp, using the remaining 1/4 cup chicken broth if needed. Crumble or tear bacon and toss lightly into vegetables.
- NOTE: Depending on thickness and freshness of green beans, you might want to give the green beans a 3 minute head start in simmering before adding potatoes so they will be done about the same time.
- 6-8 servings
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Summary
A delicious side to serve with meat, or as a main luncheon dish with salad. Honestly I could almost eat a whole plateful of this! It is so simple but so tasty. First run-through I followed the recipe exactly from Homestyle Amish Kitchen Cookbook by Harvest House Publishers 2010. Having made it several times since I made only minor revisions.
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Comments
- July 5, 2015I have just made your recipe and it is very lovely! I used my left over roast chicken juices and fats which added so much flavour that a chicken stock or soup was really not necessary at all. Thank you for this recipe. I will be adding it to my list of faves!1 reply
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