Potatoes with Green Beans and Bacon
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
Directions
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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.
Wash potatoes and peel just the center around each potato, leaving the rest of the peeling on each end.
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.
Add green beans, cover, and simmer until very tender, about 10 minutes. Use a slotted spoon to transfer potatoes and green beans to a serving dish. Bring the liquid to a boil; boil until reduced to 1 cup, about 6 minutes. Spoon over the vegetables and gently fold to mix. Serve hot.
4 servings
As an alternative, you can also take the 4 slices of bacon and cook them along with the potatoes, if desired. If you have extra bacon grease, saute the onion, garlic and red pepper flakes in that, or use olive oil.