Fresh Green Beans With New Potatoes |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I do not use pork to season anything. Being brought up in the south it is hard not to get pork fat in everything so I have learned how to get a better flavor without using unhealthy swine. This recipe includes my house seasoning recipe, which can be found under Ronda's House Seasoning. You will not acheive the correct taste and flavor without it. Ingredients:
2 -3 lbs fresh green beans |
2 tablespoons extra virgin olive oil |
2 -3 cups chicken broth |
2 -3 teaspoons ronda's house seasoning |
12 -14 small red potatoes |
1 red onion, sliced |
1/4 cup butter, unsalted |
1/4 teaspoon black pepper |
Directions:
1. Remove ends of beans and wash in a colander. set aside and let drain.
2. In a large dutch oven, heat olive oil and add beans, turning to coat. Add 2 cups of Chicken broth and 2-3 tsp of Ronda's House Seasonings (to taste).
3. Cook over medium-low heat, covered for about 30 minutes or until beans are about half done.
4. Wash potatoes, leaving skins on, and cut in half (depending on size you can leave whole).
5. Add potatoes and onion to beans.
6. Add more broth if needed.
7. Cover and allow to cook until potatoes are tender, about 20-35 minutes.
8. Check often to make sure liquid levels are alright in case you need to add more broth.
9. Beans should be slightly wilted when done.
10. Take off lid and add pepper and butter in the last 15 minutes of cooking.
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