Green Beans with Red Potatoes

Last weekend was Randal's birthday, usually we go out to a nice restaurant on our birthdays but this year Randal decided he would rather buy some nice filets and lobster tails and cook at home, that way he got to choose meals for the whole weekend for what he would have spent on one meal at a nice restaurant. For one of the dinners he chose this side dish from Paula Deen.  These green beans were so good, I was a little skeptical of cooking green beans for so long but we would definitely make this again.  We changed the recipe slightly as the original was for 3 pounds of green beans and salt pork, so we used bacon and just the one pound of green beans.

1 pound fresh green beans
4 slices bacon, diced
1 cup chicken broth
12 small red potatoes
1 onion, diced
1/2 stick unsalted butter
1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

 

 Remove the ends from the beans. Snap the beans in 2 pieces, set aside.

  In a large pan cook the bacon over medium heat. Add in the green beans and the onion, the garlic powder, salt and pepper and stir.  Pour in the chicken broth and cook with the lid on for 20 minutes.   When the beans are about half way done add in the potatoes and cook with the lid on for a further 20 minutes, until the potatoes are tender.   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 and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done. Stir in the butter and serve.