Southern Green Beans

This is a Paula Deen recipe for green beans. It's very good! It's also very bad for you! But once a year isn't too bad. We actually cooked these for Thanksgiving this year. My Nana always added new potatoes in with it and I decided to do the same thing. The girls actually snapped all the beans for me! Such sweet helpers.

Green Beans :

1/2   stick butter, sliced 

12   small red potatoes 

2-3 teaspoon Paula Deen’s House Seasoning

2 cup chicken broth plus more if needed  

1/4 lb salt pork, sliced 

3 lb fresh green beans 

pepper, to taste

Remove the ends from the beans. Snap the beans in two, place into a colander, wash, and set aside to drain.

Meanwhile, in a large stock pot, lightly brown the salt pork over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the stock and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.

At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add butter and season with pepper.

Snap the beans and wash

Fry the salt pork

Cook for 30 mins.

Add is new potatoes sliced in half