Emeril's Southern-Style Green Beans With Bacon and New Potatoes |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Emeril Lagasse, 2004 Ingredients:
4 slices bacon, cut into thirds |
1 medium onion, finely chopped |
2 lbs fresh green beans, ends trimmed |
8 small new potatoes, halved if large |
salt & freshly ground black pepper |
Directions:
1. In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes.
2. Add the onion and saute until translucent, about 5 minutes.
3. Add the green beans and potatoes and enough water to just cover them.
4. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered.
5. As the beans get close to being done they will become quite fragile, so take care when stirring.
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