Rating: 4.5 stars
18 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Nothing better than fresh seasonal ingredients, slow-cooked until they are melt-in-your-mouth tender.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels, reserving some of the drippings in the Dutch oven.

    Advertisement
  • Stir onion in reserved drippings; cook and stir until browned, about 10 minutes. Stir garlic into the onion; cook until softened, 1 to 2 minutes. Pour broth into the Dutch oven; add green beans. Chop bacon and add to the Dutch oven.

  • Bring the broth to a boil, reduce heat to low, and place a cover on the Dutch oven. Simmer the green bean mixture until the beans are tender, about 1 hour. Add potatoes; season with salt and pepper. Continue cooking until the potatoes are tender, about 30 minutes more.

Cook's Notes:

To save time, I use kitchen shears to cut the bacon into smaller pieces as it cooks along with the onion.

I also use butcher shop bacon and organic broth to avoid preservatives.

Nutrition Facts

178 calories; protein 8.3g; carbohydrates 28.2g; fat 4.4g; cholesterol 12.7mg; sodium 707.9mg. Full Nutrition
Advertisement