Country Style Fresh Green Beans And New Potatoes Recipes

NEW POTATOES WITH GREEN BEANS, COUNTRY-STYLE

Steps:

• In large pot, heat margarine with ham pieces and onion; cook until onion is tender and ham is nicely browned.
• Add green beans, potatoes, salt, pepper, chicken broth, thyme, parsley, and marjoram, stirring mixture thoroughly.
• Bring mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer, for 20 minutes, or until potatoes are tender, stirring occasionally.
• Note: If you prefer to use smoked ham in this recipe, adjust your seasoning for salt to taste.

SOUTHERN-STYLE GREEN BEANS WITH BACON AND NEW POTATOES

Steps:

• In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.

GREEN BEANS AND POTATOES

Steps:

• Combine all ingredients in a large pot, bring to a boil, then turn to medium low and cook about 1 1/2 hours until potatoes are done and water has cooked down. You can also do this in the crockpot and let cook on low 6 to 7 hours or high 4 hours.

GREEN BEANS AND NEW POTATOES

Steps:

• In a 5-qt. slow cooker, layer the green beans, potatoes, mushrooms and onion. In a small bowl, combine the remaining ingredients; pour over vegetables. Cover and cook on low for 6-8 hours or until vegetables are tender. Serve with a slotted spoon.

~ GRAMS COUNTRY STYLE POTATOES & GREEN BEANS ~

Steps:

• 1. Steam or boil green beans until almost tender. They will cook longer in the skillet, so you don't want them mushy.
• 2. In my cast iron skillet, I add the bacon and cook until not quite crisp.
• 3. Add the onion, potatoes, garlic, salt, pepper and water. Place a lid over the skillet and cook on med for 10 - 12 minutes. Stirring occasionally. Remove lid and add the beans and more water if going dry. Remain cooking until potatoes are tender and beans are as well.
• 4. Serve hot. Gram would always make a huge skillet of these and usually would serve with fresh corn on the cob and sweet juicy tomato slices fresh from her garden. Enjoy!

COUNTRY STYLE GREEN BEANS, HAM & NEW POTATOES

Steps:

• 1. In a large soup pot add all ingredients except potatoes - heat over medium heat until it comes to a boil. You want to have enough liquid to just barely cover the beans. Reduce heat and simmer another 2 - 3 hours.
• 2. Check for seasoning and adjust as needed. If it tastes a little salty it's OK, the potatoes will soak some of that up. The beans should be very tender and beginning to fall apart.
• 3. Add the new potatoes and push them down into the beans so that they're covered with liquid. If more liquid is needed add more chicken stock or water.
• 4. Raise heat to medium and bring liquid to a boil - cover and boil for 20 minutes or until potatoes are done. Taste again and adjust seasoning as needed. Enjoy!
• 5. NOTES: The beer and the bacon grease make all the difference in the taste so don't leave that out.

GREEN BEANS AND POTATOES

Steps:

• In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
• In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.

COUNTRY GREEN BEANS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Combine bacon, green beans, onion, butter, chicken broth, garlic, salt, and pepper in a saucepan. Cover and simmer on medium heat until beans are tender, 15 to 20 minutes.

SOUTHERN GREEN BEANS

Steps:

• Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes. Drain the bacon pieces on a paper towel-lined plate.
• Melt the butter in a skillet with a lid over medium-low heat, and cook and stir the onion until translucent, about 5 minutes. Stir in the cooked bacon, green beans, potatoes, garlic, and chicken broth. Bring to a boil, cover, and simmer over low heat until the green beans are tender, about 10 minutes. Sprinkle with vinegar, salt, and pepper, and serve.

COUNTRY STYLE GREEN BEANS WITH RED POTATOES

Steps:

• Place the turkey tails and onion into a 4 quart Dutch oven and fill half way full with water. Season with salt, pepper and garlic powder. Bring to a boil, then cover and simmer over low heat until meat falls off the bones, about 2 hours. Remove the bones and skin; return the meat to the pot. Discard bones and skin.
• Add the green beans to the Dutch oven and simmer for 20 minutes, then add the potatoes. Simmer for 10 to 15 minutes more, or until they can be easily pierced with a fork.

SLOW COOKER GREEN BEANS AND POTATOES

Steps:

• Layer green beans and potatoes in the bottom of a slow cooker. Add just enough water to barely cover. Top with salt pork.
• Cover and cook on Low until tender, 6 to 8 hours.