NCAA Baseball Championships:
DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.
Southern Green Beans and New Potatoes
As a gardener, I always look forward to this time of year (early May) when I can harvest my first picking of green beans and rob a few new potatoes from the not-quite-ready potato patch. Cooked together, these green beans and potatoes make an incredibly tasty side dish that's as quintessentially southern as any I can think of. I always enjoy soliciting the help of my young daughters to "snap" the beans (remove ends and break into two or three pieces), though I never end up with nearly as many beans as I started with. My girls love to eat the smaller ones in their freshest state long before they make it into the kitchen!
4 slices bacon, chopped
1 small onion, chopped
1 clove garlic, minced
1 pound fresh green beans, tips removed and snapped
6-8 small new potatoes, quartered or halved
2 cups chicken broth
3/4 teaspoon salt
1/2 teaspoon back pepper
Cook the chopped bacon in a saucepan, stirring occasionally, until its nicely browned and all the fat is rendered (about 8 to 10 minutes). Drain the bacon pieces on a paper towel-lined plate and try not to eat too much of it as you cook the rest.
Add the onions to the bacon grease that's left in the saucepan and cook, stirring frequently, until the onion starts to become translucent, about four minutes. Add the garlic and stir for another minute or so, then add the green beans, potatoes, chicken broth, salt and pepper. Bring to a boil, cover, and simmer over low heat for about 20 minutes. Check to make sure there's enough liquid to keep it from sticking and scorching and add more chicken broth or water if needed. Also, taste it and add salt/pepper if desired. Continue cooking uncovered for another 10 minutes or until beans and potatoes are tender.
Remove from heat, stir in the cooked bacon, and serve.
Hope you enjoy!
This web site is not officially affiliated with Louisiana State University. Opinions expressed herein are the property of Donald Long, Scott Long and friends, not Louisiana State University.