1poundfresh green beansrinsed and snapped or cut in half
1poundsmall Red or New Potatoesrinsed and quartered
¼poundbacon(about 4 thick pieces)
1½cupschicken broth
1teaspoongarlic powder
1 teaspoononion powder
1 teaspoonoregano or marjoram
salt and pepper to taste
Instructions
Rinse green beans thoroughly in cold water; snap the ends off, then snap the green beans in half (you can use a knife to do this as well)
1 pound fresh green beans
Rinse the new potatoes and cut them in half or quarters, depending upon the size of the potato
1 pound small Red or New Potatoes
Cut bacon into ¼ inch pieces
¼ pound bacon
In a large stockpot, add bacon; cook on medium heat until the bacon pieces are crisp; remove cooked bacon pieces and place on a paper towel
Remove the stockpot with the bacon grease off heat and let it cool about 3 minutes
Add chicken broth to the pot of bacon grease and use a wooden spoon to scrape up all the bacon pieces (this is what creates the great flavor!)
1½ cups chicken broth
Return stockpot to heat; add potatoes, green beans, onion powder, garlic powder and oregano; stir it all together well and turn the heat to medium high
1 pound fresh green beans, 1 pound small Red or New Potatoes, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano or marjoram
Let the green beans and potatoes cook on medium high for 5-8 minutes, then turn heat to simmer, cover with a lid and continue to cook until potatoes are fork tender and green beans are the desired texture (I simmer mine for 40-45 minutes, but you may want to simmer yours longer)Season to taste with salt and ground black pepper
salt and pepper to taste
Serve with a slotted spoon, garnish with bacon bits and enjoy!
Notes
Southern Green Beans and New Potatoes don't have to cook all day! It's done when the green beans are the texture you like and the potatoes are fork tender. I simmer mine about 40 minutes, but you can simmer yours longer if you like.Deglazing the pan with chicken brothAfter you've cooked the bacon and removed the bacon bits, the oil will be super hot! If you add cold or room temperature chicken broth to that hot oil, it's going to splatter! That's why I recommend moving the pan of bacon grease off heat for a few minutes, then add in the chicken stock, stirring and scraping the bottom of the pan constantly with a wooden spoon. Once all the bacon pieces are incorporated into the broth, return the pan to the hot burner.