Thursday, November 19, 2009

Green Beans with New Potatoes

8-10 servings
3 pounds fresh green beans (I used frozen and it cut back on the cooking time tons)
1/4 pound salt pork, sliced (I just used bacon)
1/4 cup bacon grease (I just used the grease left over from the bacon I just cooked)
2 cups chicken broth, plus more if needed
2 to 3 teaspoons House Seasoning, recipe follows
12 small red potatoes
1 onion, cut into slivers
1/2 stick unsalted butter, sliced
Ground black pepper
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 cast iron Dutch oven, lightly brown the salt pork in the bacon grease 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 pork fat. Add the broth and House Seasoning. 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.
I cooked the bacon in a large pan. Then I added the frozen beans (still frozen) and let them cook for about 5-10 minutes, until they were thawed. Add the broth and seasonings. I cut the potatoes in smaller pieces to cut back on the cooking time. I then added those to the pot. I let it all simmer on medium-low, until the potatoes were tender and the beans were cooked through. You may want to add broth during the cooking process, like the recipe says.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

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