Smothered Green Beans with New Potatoes
This green bean recipe from chef Alex Patout of Landry’s restaurant in New Iberia, Louisiana, gets plenty of flavor from bacon and onions.
Yield: 8 servings, about 3/4 cup each
Active Time: 50
Total Time: 110
- 5 slices bacon, chopped
- 1 pound green beans, trimmed
- 2 medium onions, finely chopped
- 12 ounces new potatoes (4-6 small), cut into 1-inch pieces
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 4 cups water
Place a Dutch oven over medium heat, add bacon and cook until slightly browned but still soft. Add beans, onions, potatoes, pepper, salt and water. Stir well and bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the beans are very tender, about 1 hour. Uncover, increase the heat to medium-high and cook, stirring occasionally, until thickened and most of the water has evaporated, 20 to 25 minutes more.
Nutrition Bonus: Vitamin C (18% daily value)
1 Carbohydrate Serving
Exchanges: 1 vegetable, 1/2 starch, 1/2 fat