Y’all, I cooked a feast yesterday. A flippin’ feast. I made hamburger steaks with rice and onion gravy. I made biscuits. I made squash casserole. I baked sweet potatoes. And I made cucumber salad.
But I couldn’t tell you anything about any of it.
Because I also made these beans and they’re all I ate. I couldn’t. get. enough. of. them. Once I finished what was on my plate, I wrapped my plate up and stuck it in the fridge to be eaten some other time. Then I went and got a big bowl out the cabinet and filled that sucker slap up with more beans and potatoes. And then I went to town on them.
When something tastes as good as these did, you don’t miss your window.
Sometimes I like to use whole small red potatoes (we call them 'new' potatoes), sometimes I use yukon gold or fingerling. You can use just about anything except baking potatoes (they won't hold up being boiled this long).
2 pounds fresh green beans
8 slices bacon
1 onion, diced
3-4 large yukon gold potatoes, peeled
4 cups chicken broth
3 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
Wash and trim beans then cut into 2-inch pieces; set aside.
Cut bacon into 1/2-inch pieces then sauté over medium heat in a large skillet until browned. Add onion and beans then continue to sauté until onion is translucent. Remove from heat.
Cut potatoes into large cubes and add to a large pot or Dutch oven. Add chicken broth, butter, salt, pepper and bean mixture (with pan drippings) to the pot then bring to a boil. Once boiling, cover then reduce heat to medium-low and cook for 30-45 minutes, stirring occasionally. Let rest 10 minutes before serving.
- You can make this with canned beans (probably 4-5 cans). Drain the beans and skip sautéing them. Just mix the drained beans with the onion and bacon before adding everything to the potatoes. Canned beans aren't as good but they're still pretty tasty.
- You can also make this in a crock pot. Follow recipe except use a crock pot instead of the large pot or Dutch oven. Cook on low for 6-8 hours or high for 3-4 or until potatoes are tender.
- You can also use red potatoes or fingerling potatoes. You won't want to use russet or baking potatoes as they won't hold up being boiled this long.