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
They were delicious!
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