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Slow-Cooked Fresh Green Beans with Bacon, Onion, and Red Potatoes Recipe

Recipe by: Lisa Stella

"Nothing better than fresh seasonal ingredients, slow-cooked until they are melt-in-your-mouth tender."

Directions

1Place bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels, reserving some of the drippings in the Dutch oven.
2Stir onion in reserved drippings; cook and stir until browned, about 10 minutes. Stir garlic into the onion; cook until softened, 1 to 2 minutes. Pour broth into the Dutch oven; add green beans. Chop bacon and add to the Dutch oven.
3Bring the broth to a boil, reduce heat to low, and place a cover on the Dutch oven. Simmer the green bean mixture until the beans are tender, about 1 hour. Add potatoes; season with salt and pepper. Continue cooking until the potatoes are tender, about 30 minutes more.

Footnotes

Cook's Notes:
To save time, I use kitchen shears to cut the bacon into smaller pieces as it cooks along with the onion.
I also use butcher shop bacon and organic broth to avoid preservatives.
Easy Cleanup
Try using a liner in your slow cooker for easier cleanup

Ingredients