Categories: Beans (Long), Paula Deen, Side Dish
Ingredients
- 3 lbs fresh green beans
- 1/4 lb salt pork, sliced
- 1/4 cup bacon grease
- 2 cups chicken broth, plus more if needed
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 12 small red potatoes
- 1 onion, cut into slivers
- 1/4 cup unsalted butter, sliced
- ground black pepper
Directions
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Remove the ends from the beans.
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Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain.
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Meanwhile, in a large cast iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes.
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Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat.
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Add the broth, salt, pepper and garlic powder. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
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While the beans are cooking, peel a center strip from each new potato with a potato peeler.
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At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed.
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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.
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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.
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While cooking, add the butter and season with more pepper if needed.