I ran outside last night for the first time since its gotten real warm. Ok, so there is a huge difference between running outside when its 40 degrees in the AM and when its still 80 degrees in the evening. Its not even humid yet and it was still quite a workout. Today at lunch I was back at the gym running on the treadmill and I really appreciated the fans blowing on me! I’m also going to have to figure out a better solution for running with my iPod. I can’t stand having the bands around my arm when they are bare, and I just can’t get comfortable with it anywhere. So I am going to loo around for a new carrier. It would be nice if I could find something that attaches to my waistband? Not sure, maybe that would end up being uncomfortable as well. If I do some research I will post my findings on here. I also need some new songs for my iPod. I guess I will add both to my list:-).
These green beans have become a weekend dinner staple. They are pretty southern and this is actually a Paula Deen recipe. Before I made them I didn’t think that I would like beans and potatoes together, but its really a great combo! I have used different types of fats in this from salt pork to bacon to pancetta and they all work quite well. I have also used fresh as well as frozen green beans and quite honestly, although I probably prefer the fresh, the frozen didn’t taste all that much different! I get Trader Joe’s frozen hericot verts. Enjoy these with chicken barbeque on a hot Sunday…..and don’t forget the deviled eggs and sweet tea!
- 3 pounds fresh green beans
- ¼ pound salt pork, sliced
- ¼ 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
- ½ 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 ¼ 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.
- House Seasoning:
- cup salt
- /4 cup black pepper
- /4 cup garlic powder
- Mix ingredients together and store in an airtight container for up to 6 months.