Southern Style Green Beans And Red Potatoes Food

SOUTHERN GREEN BEANS AND POTATOES

Steps:

• Heat oil in a 5-quart saucepan over medium-high. Add onion. Cook, stirring occasionally, until just tender, about 2 minutes. Add garlic and red pepper, and cook, stirring frequently, until onion is tender, about 3 minutes.
• Add stock, salt, and potatoes. Bring to a boil, then reduce to a steady simmer. Simmer 10 minutes or until the potatoes are just tender enough to be pierced with a fork but still firm.
• Add green beans, cover, and simmer until very tender, about 6 minutes. Use a slotted spoon to transfer the potatoes and green beans to a serving dish. Bring the liquid to a boil, and cook until reduced to 1 cup, about 6 minutes. Spoon over the vegetables, and gently fold to mix. Serve hot.

SOUTHERN-STYLE GREEN BEANS WITH BACON AND NEW POTATOES

Steps:

• In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.

GREEN BEANS AND POTATOES

Steps:

• Combine all ingredients in a large pot, bring to a boil, then turn to medium low and cook about 1 1/2 hours until potatoes are done and water has cooked down. You can also do this in the crockpot and let cook on low 6 to 7 hours or high 4 hours.

SOUTHERN GREEN BEANS AND POTATOES

Steps:

• Fry the bacon or the ham hock until the fat starts to render out.
• Add canned green beans, including the water in the can.
• Salt and pepper to taste.
• Add the potatoes and just enough water to cover; cook for about 25 minutes.
• For fresh green beans:.
• Sauté the pork after you have washed and cut the green beans in half; add to pot. Cover with water. Add salt and pepper and cook until tender on low heat.
• Add in potatoes and cook a little longer until the potatoes are done.

SOUTHERN-STYLE GREEN BEANS AND RED POTATOES

Steps:

• Heat a medium-sized cast-iron skillet on low to medium heat before adding thickly sliced pieces of hickory smoked bacon, cook slowly until the bacon has browned and become crisp. Do not overcook the bacon.
• Place the bacon on baker's rack to drain excess bacon grease and keep the crispiness of the bacon.
• Drain most of the bacon grease from the cast iron skillet and place it on medium heat. Add the sliced onions and cook for about 3 minutes. Remove the cast-iron skillet from the heat.
• Place 6 cups of fresh clean, tips removed, sliced green beans in a Dutch oven, and 2 slices of the reserved raw bacon. Add the cut-up bite-sized red-skinned potatoes, cover with about 4 cups of chicken stock or more if needed.
• Add 1 tablespoon of bacon grease or unsalted butter, season the green beans and potato mixture with kosher salt and freshly ground black peppercorns to your own taste.
• Place the dutch oven on low-medium heat and slowly cook until the potatoes and green beans are tender; about 45-50 minutes.
• Chop the 6 slices of crisp bacon and reserve until ready to serve.
• Once the Southern-Style Green Beans and Red Potatoes are tender, remove them from heat, place them in a serving bowl and sprinkle the top with chopped bacon.

COUNTRY STYLE GREEN BEANS WITH RED POTATOES

Steps:

• Place the ham hock('s) and onion into a 4 quart Dutch oven and fill half way full with water.
• Season water with salt, pepper and garlic powder and bring to a boil, then cover and simmer over low heat until meat falls off the bones, about 2 hours. Remove the bones and skin; return the meat to the pot.
• Discard bones and skin.
• Add the green beans to the Dutch oven and simmer for 20 minutes, then add the potatoes. Simmer for 10 to 15 minutes more, or until they can be easily pierced with a fork.

SOUTHERN GREEN BEANS & POTATOES

Steps:

• In a saucepan that has a tight-fitting lid, melt butter or cook bacon on medium heat. Remove bacon when finished cooking (if you're are using it) and set it aside.
• Add sliced onion & minced garlic to butter or bacon fat. Saute until onions are clear. Be sure to stir often. If you are using bacon, scrape the bottom of the pan to get the bacon bits up and prevent burning.
• Add chicken broth & bring to a boil. Scrape the bottom of the pan again if you are using bacon to avoid a burnt flavor.
• Add quartered potatoes & creole seasoning. Place potatoes flesh side down & cover the pan with a lid. Cook for 15 minutes. Do not uncover pan during this time.
• Stir potatoes after 15 minutes. Add green beans to the top of the pan. Gently push them down between potatoes but do not immerse them in the liquid. Cover with lid again & cook for 10 more minutes. (Note: If you are using frozen green beans, it may take 5 extra minutes to cook because of the decrease in temperature.).
• Chop cooked bacon & add to the top of your vegetables (if using bacon) & serve.

OLD SOUTH GREEN BEANS AND POTATOES

Steps:

• In pot cover green beans with water and boil till tender with potatoes and bacon (or ham hock); drain.
• Add your favorite seasoning (I like butter, salt, and pepper).
• Remember ham hocks take a little longer than green beans, so if you use a ham hock, boil it first till tender then add the rest and cook. I personally never use ham hock due to fat content--I usually just use the bacon strips. I only listed it here as it was in the old south recipe.