When you marry a guy from the South (of the US that is) you learn different southern recipes like Banana Pudding. Here's another Southern dish that my hubby really loves - Green Beans and Potatoes.
It's really such a simple dish. All you need are three basic ingredients - potatoes, green beans and a savory meat like smoked sausage or bacon. We didn't have any smoked sausage so bacon it is. Take your bacon and cut into 2 inch pieces. Add to your heavy bottom pot and saute them until they exude oil. Add some sliced onions and fry until the onions change color. 
String your beans and cut them into 2-inch pieces. Add to your pot and stir everything. Add water, let's say about 4 cups. Cover the pot and turn the heat to medium high and when the water starts to boil, lower the heat to a low simmer. Cook your beans until they are almost tender.
While the beans are simmering, wash your potatoes. Use small to really small potatoes. If the potatoes are golf-ball sized, there's no need to cut them. If they are bigger like the size of your palm, cut them in half. There is no need to peel them, it makes for a more rustic dish.
If the beans are beginning to tender, add your sliced potatoes to the pot. Add about a tablespoon of salt and 1/2 tablespoon of ground black pepper. Now cover and let everything cook until the potatoes are tender. This will bring your water level down almost to 1/4. That is fine. When the potatoes are done, ladle it in a shallow bowl or plate. It can be a side dish or even the main course, just make a lot more portions. You can also use canned beans but don't add water. Just dumped the beans and the water that they are packed in and add the potatoes too. The beans are already tender and will be cooked once the potatoes are done.This dish tastes better the next day. That is if you have leftovers.
2 comments:
I had to go back and look at the Nanner Pudding again. Yummers!
I'm still in search of good bread puddin' here in L.A. - but I think it's a losing battle.
Just an FYI, I frequently have green beans and potatoes, but I never use the water in the can of green beans. I drain it, rinse the green beans a couple of times, then fill the can with fresh water. They won't taste "canned" that way.
I never add salt or meat, unless it's in the form of a beef bouillion cube. I'm currently out of cubes so I add a tsp of EVOO. That's my healthy southern version of green beans and potatoes. Onions, of course, flavor has to come from somewhere and maybe a very light sprinkle of garlic powder.
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