Country Style Fresh Green Beans And New Potatoes Recipes

GREEN BEANS WITH NEW POTATOES

Steps:

• Remove the ends from the beans. Snap the beans in two, place into a colander, wash, and set aside to drain.
• 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. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the stock and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
• While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth if needed. 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. 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. While cooking, add butter and season with pepper.

COUNTRY STYLE GREEN BEANS WITH RED POTATOES

Steps:

• Place the ham hock('s) and onion into a 4 quart Dutch oven and fill half way full with water.
• Season water with salt, pepper and garlic powder and 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.

GREEN BEANS WITH NEW POTATOES

Steps:

• Remove the ends from the beans. Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain.
• 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. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. 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.
• While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. 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. 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. While cooking, add the butter and season with more pepper if needed.

~ 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!

FRESH GREEN BEANS WITH NEW POTATOES

Steps:

• Remove ends of beans and wash in a colander. set aside and let drain.
• In a large dutch oven, heat olive oil and add beans, turning to coat. Add 2 cups of Chicken broth and 2-3 tsp of Ronda's House Seasonings (to taste).
• Cook over medium-low heat, covered for about 30 minutes or until beans are about half done.
• Wash potatoes, leaving skins on, and cut in half (depending on size you can leave whole).
• Add potatoes and onion to beans.
• Add more broth if needed.
• Cover and allow to cook until potatoes are tender, about 20-35 minutes.
• Check often to make sure liquid levels are alright in case you need to add more broth.
• Beans should be slightly wilted when done.
• Take off lid and add pepper and butter in the last 15 minutes of cooking.

GREEN BEAN AND POTATO SALAD

Steps:

• Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
• In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.

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.