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Green Beans and Potatoes
INGREDIENTS
6 slices bacon
1 med onion
3 cloves garlic
½ tsp salt
½ tsp pepper
¼ tsp red pepper flakes
1 ½ lbs baby potatoes
1 lbs green beans
4 tbs butter
32 oz chicken broth
DIRECTIONS
• Prepare vegetables: Cut the ends off the green beans, cut up your baby potatoes into quarters, dice up your onion and mince up garlic cloves and set to the side.
• Putting it together: Heat large Dutch oven on med high, add bacon and cook till crisp about 10 minutes. Remove bacon from pot and set to the side. Add onion and cook till soft and translucent about 5 minutes. Add garlic and red pepper flakes and cook for about 1 minute. Add chicken broth, beans, potatoes, 2 tbs butter and half of the cooked bacon. Bring to a boil, reduce heat to medium low and cover. Cook for 25-30 minutes.
• Serving: Once beans are tender and potatoes are fork tender. Remove from heat, drain the broth, and save ½ cup of the broth. Add broth, remaining bacon, butter, salt and pepper to the pot. Gently toss the beans and potatoes to coat in butter and seasoning. Transfer to a serving dish and enjoy.
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