A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Green Beans With Potatoes and Bacon
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- #25533
Boiled potatoes and green beans with pan fried bacon and onion are a sure thing for a good home cookin' side dish.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
1 comment
ingredients
4 cups water
1 1/2 teaspoon salt, divided
2 cups fresh green beans, trimmed, cut into 1-inch pieces if desired
4 small new potatoes, scrubbed and quartered
5 slices bacon, cut into 1-inch pieces
1/4 cup chopped onion
1/4 teaspoon black pepper
directions
Bring the water and 1 teaspoon of the salt to a boil in a saucepan over medium-high heat. Add the green beans and potatoes. When the water returns to a boil, reduce the heat to a simmer, cover the pan, and let cook until the potatoes are tender, about 10-12 minutes. Drain well and set aside.
Heat a large skillet over medium-high heat. Add the bacon and onion and cook until the bacon is crisp. Drain off all but 1 tablespoon of the bacon grease. Add the drained beans and potatoes to the skillet and stir to coat them in the bacon and onion mixture.
Season with the remaining salt and pepper. Serve immediately.
recipe tips
For a healthier version, use turkey bacon or reduce the amount of bacon.
Blanch the green beans before adding them to the skillet to give them a brighter color.
Add a splash of apple cider vinegar for a tangy flavor.
Try using a variety of potatoes instead of just one kind. Fingerling potatoes come in a variety of colors.
If you like a bit of heat, add a pinch of crushed red pepper flakes.
Remember to adjust the seasoning to taste before serving.
common recipe questions
Can I use canned green beans instead of fresh?
Yes, but the texture will be different. Drain and rinse them before using. Cook the potatoes without the beans. Add the beans when the potatoes are added to the skillet and cook long enough to heat them.
Is there a substitute for new potatoes?
You can use any small, waxy potato like red or fingerling potatoes.
How do I know when the potatoes are tender?
Pierce them with a fork; they should be soft but not falling apart.
Can I add other spices or herbs?
Garlic, thyme, or rosemary would all work well in this dish.
How should leftovers be stored?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this dish ahead of time?
It's best served fresh, but you can reheat leftovers in a skillet or microwave.
Can I freeze this dish?
We don't recommend it as the texture won't be anywhere near the same.
nutrition data
163 calories, 4 grams fat, 27 grams carbohydrates, 6 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
I learned this recipe from my mom. She made this for my father in the 1940's, she just just your regular old potatoes and can string beans.the juice from the canned beans and the starch from the potatoes made a really nice sauce for this one pan side dish.
March 12, 2017
I love green beans and this recipe just made me love them more!!!
October 27, 2013
Downhome cookin'!