She called them a “big ol’ mess a’ beans.” My Mom would get up in the morning and go out to her garden and ‘pick a big ol’ mess a beans’ for supper that night. We would come back from the garden and sit on the back porch with our aprons on and a big bowl in our lap. And we would and talk and laugh and snap those beans. She would put on some ham hocks or shanks and cook those beans all day and then call us all for the best country supper of green beans, potatoes and onions with ham. Those were the days in my life was simple and all was good in our little world. Here is my Mom’s short recipe for her Green beans and potatoes. These are exactly as I remember.
Mom’s Green Beans and Potatoes
2-3 pounds fresh green beans
8 slices bacon, sliced into 1 inch pieces and fried
1 large sweet onion, diced
4 large Yukon Gold potatoes (or any potato except Russet)
4 cups chicken broth
3 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
Wash and trim beans and break them into 2-inch pieces; set aside.
In a large skillet, fry the bacon pieces until crisp. Transfer bacon to plate when done but do not drain the fat from skillet.
Add onion and green beans to the bacon fat and saute just until onion is tender and translucent. Remove skillet from heat and set aside. Once again, do not drain the fat.
In a large Dutch oven or pot, add chicken broth, butter, salt, pepper and stir. Cut potatoes into large cubes or chunks and add to the liquid. I use Yukon Gold but you can use any potato you like other than baking potatoes. Russets get too mushy when you boil them.
Add the green beans and onions, including the bacon drippings to the pot and bring to a full boil. Cover and reduce heat to medium and continue cooking until potatoes are fork tender…..about 30 minutes. Don’t overcook or potatoes will get mushy. Serve in bowls and top with crumbled fried bacon pieces. OH YUM!
NOTE: You can also make this recipe in a slow cooker. Just follow the same exact recipe but cook on high for about 4 hours or until potatoes are fork tender.
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