Cooked To Death Delicious Green Beans With Potatoes Food

GREEN BEANS AND POTATOES

Steps:

• Wash beans thoroughly. Snap off ends and remove strings.
• Break into 2 inch pieces.
• Peel potatoes and cut in half.
• In a large pot fry bacon, just until it starts to brown.
• Add the beans and potatoes.
• Cover with water. Bring to a boil.
• Reduce heat and simmer on medium for about 1 hour.
• Salt and pepper to taste.
• ****I also threw some onions in the pot as well. The onions added a little more flavor.

COOKED-TO-DEATH-DELICIOUS GREEN BEANS WITH POTATOES

Steps:

• Heat the bacon fat in a 5-quart saucepan over medium-high heat
• Add the onion and 1 teaspoon salt
• Cook, stirring occasionally, until just tender, about 2 minutes
• Add the garlic and chile flakes and cook, stirring frequently, until the onions are tender, about 3 minutes
• Add the stock, potatoes and 1 teaspoon salt
• Bring to a boil, then reduce the heat to maintain a steady simmer
• Simmer until the potatoes are just tender enough to be pierced with a fork, but are still firm
• Add the green beans, cover, and simmer until very tender, about 10 minutes
• Use a slotted spoon to transfer the potatoes and green beans to a serving dish
• Bring the liquid to a boil and boil until reduced to 1 cup, about 6 minutes
• Spoon over the vegetables and gently fold to mix
• Serve hot
• *If you don't have rendered bacon fat on hand, you can cook 4 strips to get the fat needed in this recipe
• You can then crumble the cooked bacon on at the end too **Here's how Granny always peeled her spuds for this dish: she removed just one strip of peel the width of the peeler around the center of each potato
• So, the rounds are naked in the middle, but have caps of peel on two ends

COOKED TO DEATH GREEN BEANS

Steps:

• Put the beans, their liquid and the ham in a large, heavy saucepan. Cook, uncovered, over medium heat until the majority of the liquid has cooked down, about 30 minutes.

GREEN BEANS WITH NEW POTATOES

Steps:

• Remove ends of beans. Snap each bean in 2 pieces, place in a colander, wash, and set aside to drain.
• In a large cast iron Dutch oven, lightly brown salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Remove salt pork and discard. Add onions and saute until browned and soft, about 5 minutes. Toss green beans into pot, stirring them with a wooden spoon to coat well with pork fat. Add broth and seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until beans are half done.
• While beans are cooking, peel a center strip from each potato with a potato peeler. At the end of 30 minutes, add potatoes; add 1/4 cup more broth, if needed. Cook, covered tightly until potatoes are tender, approximately 25-30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When potatoes are tender, tilt lid slightly, off to the side of the pot, and continue to cook until beans are wilted and soft, approximately 15 minutes. While cooking, add the butter and season with pepper.