Quick Fix Southern Style Green Beans

By Emcneil

Ingredients

• 5 slices bacon
• 1/2 cup coarsely chopped onion
• 1 pound (about 4 cups) fresh, frozen or canned (drained) cut green beans
• 4 to 6 tiny new or 3 small red potatoes, cut into chunks, optional
• Chicken stock or broth, to cover
• Kosher salt and freshly cracked black pepper, to taste
• 1 tablespoon butter, melted

Preparation

Step 1

Using kitchen shears, cut up the bacon directly into a large saucepan and cook over medium high heat until it begins to brown. Remove one tablespoon of bacon and set aside. Add the onion to the pot and cook until softened, stirring occasionally.

If using fresh or frozen beans, saute them in the cooked bacon and onion for a bit first. Cut away a strip around the center of the new potatoes or if using small red potatoes, cut them into a medium chunks; add to the beans. Pour over enough chicken broth to cover beans, bring to a boil, reduce heat to medium, cover, and let them simmer for about 15 to 20 minutes, or until potatoes and beans are tender. Taste and add salt and pepper as needed.

Transfer beans to serving bowl and sprinkle with reserved bacon. Drizzle butter all over the top and serve.

Cook's Notes: May substitute canned whole white potatoes.. If using fresh green beans, remove the ends and snap in half or cut; rinse and set aside. May also substitute 2 cans of cut green beans, reserving the liquid. If using canned beans, add the beans with their liquid, to the cooked bacon and onion. Add the potatoes and enough chicken broth to cover. Bring to a boil, reduce heat, cover, and let them low simmer for about 15 to 20 minutes, or until potatoes are tender. Amounts given are just estimates - use more or less according to your own taste. Also good with ham or andouille sausage.