Description

This is a delicious side dish to make any time of the year, but would be especially nice with your own garden fresh green beans. It's wonderful the first day, but is also great the next day as leftovers.

Ingredients

• 1/2 lb. bacon, cooked and crumbled
• 1 small onion, diced
• 2 lb. whole, fresh green beans, ends trimmed
• 1 1/2 c. chicken stock
• 1 1/2 t. granulated garlic or garlic powder, divided
• 1 t. kosher salt, divided
• 1/2 t. freshly ground black pepper, divided
• 2 lb. baby potatoes, halved
• 2 T. butter

Steps

1. Fry the bacon in a dutch oven or a large pot; drain on a paper towel, reserving 3-4 T. bacon grease. Add the onion to the same pot; cook 2-3 minutes, until softened. Add the green beans, chicken stock, 1 t. granulated garlic, and 1/2 t. kosher salt; stir; cover. Reduce heat to medium-low; simmer 30 minutes.
2. After 30 minutes, sprinkle the green beans with 1/2 t. granulated garlic. Arrange the potatoes over the green beans. Dot with butter; sprinkle with the remaining salt and pepper. Cover; simmer 25-30 minutes, until the potatoes are fork tender. Stir gently; transfer to a serving dish. Sprinkle the crumbled bacon over the green beans and potatoes.
3. Serve.