Yields1 Serving
 24 oz Red Potatoes
 4 cups Chicken Broth
 2 tbsp Butter
 56 Thick Sliced Bacon
 1216 oz Fresh Green Beans, washed with ends removed
 1 tsp Minced Garlic
 ½ tsp Salt
 ½ tsp Coarse Ground Black Pepper
1

Slice baby new potatoes in half. Place in a large boiler with 2 cups chicken broth. Add enough water to cover potatoes. Place over high-medium high stove top heat to boil. Boil until potatoes are fork tender, about 15-20 minutes. Drain in colander. Add butter, let melt, gently toss to cover potatoes and set potatoes aside.

2

While potatoes are boiling, cook bacon in bottom of Dutch oven or large skillet. When crisp, remove bacon from skillet to a paper towel to remove excess drippings. Rough chop bacon. Pour off all but approximately 1 tablespoon of bacon drippings and place skillet back on medium high heat.

3

Add the 2 remaining cups of chicken broth and garlic to the drippings in the skillet. Stir to loosen any "bits" stuck to the skillet. Add washed and trimmed beans, salt and pepper. Stir to cover beans in broth and mix in seasonings. Cover with a lid and let boil lightly until beans are bright and crisp tender, about 10 minutes.

4

Add boiled potatoes to beans and gently toss to coat potatoes with broth and seasonings. The potatoes will absorb most of the broth. Remove from heat. Add bacon and gently toss again. Turn the green beans, potatoes and bacon out into a serving dish or platter. Serve immediately.

Ingredients

 24 oz Red Potatoes
 4 cups Chicken Broth
 2 tbsp Butter
 56 Thick Sliced Bacon
 1216 oz Fresh Green Beans, washed with ends removed
 1 tsp Minced Garlic
 ½ tsp Salt
 ½ tsp Coarse Ground Black Pepper

Directions

1

Slice baby new potatoes in half. Place in a large boiler with 2 cups chicken broth. Add enough water to cover potatoes. Place over high-medium high stove top heat to boil. Boil until potatoes are fork tender, about 15-20 minutes. Drain in colander. Add butter, let melt, gently toss to cover potatoes and set potatoes aside.

2

While potatoes are boiling, cook bacon in bottom of Dutch oven or large skillet. When crisp, remove bacon from skillet to a paper towel to remove excess drippings. Rough chop bacon. Pour off all but approximately 1 tablespoon of bacon drippings and place skillet back on medium high heat.

3

Add the 2 remaining cups of chicken broth and garlic to the drippings in the skillet. Stir to loosen any "bits" stuck to the skillet. Add washed and trimmed beans, salt and pepper. Stir to cover beans in broth and mix in seasonings. Cover with a lid and let boil lightly until beans are bright and crisp tender, about 10 minutes.

4

Add boiled potatoes to beans and gently toss to coat potatoes with broth and seasonings. The potatoes will absorb most of the broth. Remove from heat. Add bacon and gently toss again. Turn the green beans, potatoes and bacon out into a serving dish or platter. Serve immediately.

Southern Green Beans & Potatoes with Bacon