2 T olive oil
6 oz meaty bacon, sliced into half inch pieces
2 lbs fresh green beans, ends trimmed and snapped in half
1 cup beef stock (chicken is ok)
2 lbs red potatoes, do not peel, but cut into equal size pieces (1 inch or so)
1/2 sweet onion, thinly sliced
2 T butter
Spoon Mage™ Note:
These are not the popular these days warm but barely cooked… I mean “crisp tender” beans folks seem to like today. If you prefer that style of beans, this recipe is not for you. Try this one instead. If you miss sitting around Grandma’s table and eating those gloriously cooked until quite limp green beans, then enjoy.
In a large pot set over medium heat, fry the bacon in olive oil until the bacon is well browned. Do not drain the fat.
Stir in green beans and sauté for a couple minutes.
Add stock, stir, cover, and simmer 30 minutes. Stir a couple times.
Add the potatoes and onions, re-cover, and simmer for 30 more minutes or until the beans are quite soft and the potatoes easily pierced with a fork.
Drain off most of the liquid.
Top with butter, re-cover for a few minutes to let the buttery goodness melt, and then give things a gentle stir. Pour into a pretty dish and serve immediately … and think about how happy your Grandma would have been if she knew you still loved her cooking.