Baby String Beans with Red-Skinned Potatoes and Bacon

Serves 8


½ lb bacon diced

2 lbs whole baby green beans, washed and trimmed

4 new red skinned potatoes, unpeeled and cut into ½ inch cubes

2 small onions, finely chopped

¼ teaspoon salt

¼ teaspoon grated black pepper

1 tablespoon fresh summer savory herbs

1 ½ cups chicken stock


In large saucepan, over medium-high heat, brown the bacon until crisp. Remove bacon drippings from saucepan and add beans, potatoes, onions, salt, pepper, savory and stock; stir. Simmer for 15-20 minutes or until the beans and potatoes are tender. Serve immediately.

Source: Marcia Adams – New Recipes from Quilt Country – 1997