Green Beans and Potatoes
This is a simple but surprisingly flavorful recipe made in Southern Ohio during the summer when the beans are freshest. Even with just a little bacon, you'll get a delicious savory broth after simmering slowly over a longer time. We often added potatoes because it goes so well with this dish, but they can be left out. Can be made with canned or frozen green beans, but it turns out quite soft.
Background: My family always made a HUGE pot full of this when the green beans were ready to pick. There are always so many beans, that you don't know what to do with them all!
- Green beans, fresh (about 1/2 pound or 250 g (about 2 cups))
- Potatoes (4 small)
- Onion (1/2 medium)
- Bacon (2-4 slices (about 100 - 150 g), depending on how much meat you like)
- Pepper (to taste)
- Salt (1/2 tsp, more to taste)
Ingredients! You can use slice bacon or bacon block.
Cut the little stem off the end of the beans.
Cut larger potatoes in half, cut the beans into thirds, chop the onion and roughly chop the bacon.
Heat a little bit of oil in a pot and saute the bacon on medium heat until it starts to brown, about 4-5 minutes.
Add the onion and cook until soft, about another 5 minutes.
Add beans and potatoes to the pot. Sprinkle in a little pepper.
Add about 1/2 teaspoon of salt.
Add enough water to just cover the vegetables. Bring to a boil.
Lower the heat to a simmer and cover the pot. Simmer on low for about 1 hour.
Stir occasionally and add a little water if it gets too low. After 1 hour, the beans should be very tender. Add extra salt and pepper to taste.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.