Ingredients
The following ingredients have 4 Servings
- 2 teaspoons rendered bacon fat*
- 1 large onion
- halved and very thinly sliced
- Kosher salt
- 2 garlic cloves
- sliced
- 1/4 teaspoon crushed red chile flakes
- 3 cups homemade chicken stock or store-bought unsalted broth
- 1 1/2 pounds small Yukon gold potatoes (about 18)
- a strip peeled from each**
- 1 pound green beans
- trimmed
Instruction
- Heat the bacon fat in a 5-quart saucepan over medium-high heat
- Add the onion and 1 teaspoon salt
- Cook, stirring occasionally, until just tender, about 2 minutes
- Add the garlic and chile flakes and cook, stirring frequently, until the onions are tender, about 3 minutes
- Add the stock, potatoes and 1 teaspoon salt
- Bring to a boil, then reduce the heat to maintain a steady simmer
- Simmer until the potatoes are just tender enough to be pierced with a fork, but are still firm
- Add the green beans, cover, and simmer until very tender, about 10 minutes
- Use a slotted spoon to transfer the potatoes and green beans to a serving dish
- Bring the liquid to a boil and boil until reduced to 1 cup, about 6 minutes
- Spoon over the vegetables and gently fold to mix
- Serve hot
- *If you don’t have rendered bacon fat on hand, you can cook 4 strips to get the fat needed in this recipe
- You can then crumble the cooked bacon on at the end too **Here’s how Granny always peeled her spuds for this dish: she removed just one strip of peel the width of the peeler around the center of each potato
- So, the rounds are naked in the middle, but have caps of peel on two ends
