Emma Cornelius Revels and Magnolia Beauregard: In Loving Memory. I want to recapture the foods that my grandmother and great-grandmother prepared for me as a child.
Saturday, November 7, 2015
Down-Home Green Beans and Potatoes
1-1/2 lbs. fresh green beans
8 slices bacon, quartered
1 sm. onion, chopped
5 c. water
1 tsp. salt
1/2 tsp. pepper
1-1/2 c. cubed red potatoes
Wash beans. Trim ends and remove strings. Cut into 1 1/2-inch slices; set aside.
Fry bacon until crisp in a Dutch oven. Remove bacon and set aside.
Saute onion in drippings until tender. Add water to cover.
Bring to a boil; add bacon, beans, salt, pepper and return to a boil.
Cover and simmer 15 minutes. Add potatoes and cook 10 minutes or until potatoes are tender. Drain.
Yield: 6 servings.
Nancy's Kitchen
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