Southern Green Beans and Potatoes with Vidalia Onion and Bacon
Need a gluten free side dish? Southern Green Beans and Potatoes with Vidalian Onion and Bacon could be a tremendous recipe to try. One serving contains 218 calories, 7g of protein, and 9g of fat. For $1.05 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. It is brought to you by She Wears Many Hats. 12375 people were impressed by this recipe. If you have bacon, vidalian onion, butter, and a few other ingredients on hand, you can make it. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. With a spoonacular score of 65%, this dish is pretty good. Southern Green Beans and Potatoes with Vidalian Onion and Bacon, Southern Green Beans and Potatoes, and Southern Green Beans with Bacon are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 75 minutes
Ingredients:
5 slices bacon
1/2 teaspoon black pepper, divided
2 tablespoons butter, cubed
2 teaspoons garlic salt, divided
2 pounds fresh whole green beans, ends removed
1 1/2 cups low-sodium chicken broth
2 pounds small red/new potatoes, halved
1 medium Vidalia onion, diced (any sweet onion may be substituted)
Equipment:
dutch oven
slotted spoon
paper towels
frying pan
Cooking instruction summary:
In a dutch oven or large pot over medium heat, cook bacon until crisp. Transfer bacon with a slotted spoon to paper towels to cool. Leave bacon fat in pan.Add diced onion to the bacon fat. Cook over medium heat for 2-3 minutes, or until onion softens.Add green beans, chicken stock, 1 teaspoon of garlic salt, and 1/4 teaspoon black pepper. Stir together. Lower heat to a simmer, cover and cook for 30 minutes.Uncover sprinkle 1/2 teaspoon garlic salt over beans. Arrange halved potatoes over the green beans. Dot tops of potatoes with cubed butter. Sprinkle remaining 1/2 teaspoon of garlic salt and 1/4 teaspoon pepper over top. Cover and simmer for another 30 minutes or until potatoes are done (fork-tender).Stir to incorporate. Crumble the cooked bacon and sprinkle over top. Serve warm.
Step by step:
1. In a dutch oven or large pot over medium heat, cook bacon until crisp.
2. Transfer bacon with a slotted spoon to paper towels to cool. Leave bacon fat in pan.
3. Add diced onion to the bacon fat. Cook over medium heat for 2-3 minutes, or until onion softens.
4. Add green beans, chicken stock, 1 teaspoon of garlic salt, and 1/4 teaspoon black pepper. Stir together. Lower heat to a simmer, cover and cook for 30 minutes.Uncover sprinkle 1/2 teaspoon garlic salt over beans. Arrange halved potatoes over the green beans. Dot tops of potatoes with cubed butter. Sprinkle remaining 1/2 teaspoon of garlic salt and 1/4 teaspoon pepper over top. Cover and simmer for another 30 minutes or until potatoes are done (fork-tender).Stir to incorporate. Crumble the cooked bacon and sprinkle over top.
5. Serve warm.
Nutrition Information:
covered percent of daily need
