Southern Green Beans and Potatoes with Vidalia Onion and Bacon
Southern Green Beans and Potatoes with Vidalian Onion and Bacon takes around 1 hour and 30 minutes from beginning to end. This gluten free recipe serves 8 and costs $1.05 per serving. One portion of this dish contains roughly 7g of protein, 9g of fat, and a total of 218 calories. 18 people were glad they tried this recipe. It is a reasonably priced recipe for fans of Southern food. A few people really liked this side dish. A mixture of green beans, vidalian onion, low sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by She Wears Many Hats. With a spoonacular score of 50%, this dish is solid. If you like this recipe, take a look at these similar recipes: Southern Green Beans and Potatoes with Vidalian Onion and Bacon, Southern Green Beans and Potatoes, and Southern Green Beans with Bacon.
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 untilonionsoftens.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 untilonionsoftens.
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
