Description

Serve this side dish of potatoes and green beans with bacon on a weekday or even a special dinner.

Ingredients

• 2 t. bacon grease from 4 slices of bacon, cooked
• 1 large onion, halved and very thinly sliced
• kosher salt
• 3 garlic cloves, sliced
• 1/4 t. crushed red pepper flakes
• 3 c. unsalted chicken broth
• 1 1/2 lb. small/baby Yukon gold potatoes, about 18 (or red potatoes)
• 1 lb. fresh green beans, trimmed

Steps

1. Heat the bacon grease in a 5 quart saucepan over medium-high heat. Add onion and 1 t. salt. Cook, stirring occasionally, until just tender, about 2 minutes. Add garlic and red pepper flakes and cook, stirring frequently, until onions are tender, about 3 minutes.
2. Wash potatoes and peel just the center around each potato, leaving the rest of the peeling on each end.
3. Add chicken stock, potatoes and 1 t. salt. Bring to a boil, then reduce heat to maintain a steady simmer. Simmer until the potatoes are just tender enough to be pierced with a fork, but are still firm.