Prep time: 15 mins | Cook time: 1.5–2 hours | Servings: 6
Ingredients
- The Produce: 2 lbs fresh green beans (trimmed and snapped) and 1 lb baby yellow potatoes (halved or quartered).
- The Flavor Base: 6–8 slices of thick-cut bacon (cut into 1-inch pieces) and 1 small yellow onion (diced).
- The Liquid: 3 cups chicken broth and 1 cup water.
- Seasonings: 1 tbsp sugar, 1 tsp garlic powder, 1/2 tsp crushed red pepper flakes (optional), salt, and plenty of black pepper.
Instructions
- Render the Bacon: In a large pot or Dutch oven over medium heat, cook the bacon pieces until they are crispy. Use a slotted spoon to remove the bacon and set it aside, but keep the bacon drippings in the pot.
- Sauté: Add the diced onions to the bacon fat and cook for 3–5 minutes until softened and translucent.
- Combine: Add the green beans, potatoes, chicken broth, water, sugar, and seasonings to the pot. The liquid should just barely cover the beans and potatoes.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours. You want the beans to be very tender and the potatoes to be fork-soft.
- Finish: Stir the crispy bacon pieces back into the pot during the last 10 minutes of cooking.
- Serve: Taste and adjust salt and pepper. Serve warm, ideally with a side of cornbread to soak up the “pot liquor” (the flavorful broth).