• 3 pounds fresh green beans
• 1/4 pound salt pork, sliced
• 1/4 cup bacon grease
• 2 cups chicken broth, plus more if needed
• 2 to 3 teaspoons House Seasoning, recipe follows
• 12 small red potatoes
• 1 onion, cut into slivers
• 1/2 stick unsalted butter, sliced
• Ground black pepper
Remove the ends from the beans. Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain.
Meanwhile, in a large cast iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add the butter and season with pepper.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yellow wax beans in the salad complement a traditional green bean salad nicely. If wax beans are unavailable, use extra green beans in their place.
• 3/4 pound wax beans, trimmed
• 3/4 pound green beans, trimmed
• 2 cups chopped tomato
• 1 tablespoon sherry vinegar
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup thinly sliced fresh basil
• 1/2 cup (2 ounces) crumbled feta cheese
Cook beans in boiling water 5 minutes or until crisp-tender. Drain and rinse with cold water.
Combine the tomato and next 4 ingredients (tomato through pepper) in a bowl. Divide the beans evenly among 8 plates. Spoon 1/4 cup tomato mixture over the beans. Sprinkle with 1 tablespoon sliced basil and 1 tablespoon cheese.