Southern Style Green Beans w/ Bacon

Image courtesy Deep South Dish

•3 to 4 slices of bacon
•1/4 of a small onion, coarsely chopped
•3 to 4 cups of fresh or frozen cut green beans, (I used drained canned)
•4 to 6 tiny new or 3 small potatoes
•Chicken stock, to cover (I used bouillon cubes and water)
•Kosher salt and freshly cracked black pepper, to taste (Don't add salt without tasting... especially if you use bouillon and canned green beans)

Instructions

Using kitchen shears, cut up the bacon directly into a large saucepan and cook over medium high heat until it begins to brown. Add the onion 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 dice; add to the beans. Pour over 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.

Taste and add salt and pepper if needed.


~Cook's Notes~

Amounts given are just estimates - use more or less according to your own taste. If using fresh green beans, remove the ends and snap in half or cut; rinse and set aside. Can 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.

Courtesy http://deepsouthdish.com