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Add the onion to the pot and cook for 2-3 minutes, until softened. Add the green beans, chicken stock, 1 teaspoon granulated garlic, and ½ teaspoon kosher salt. Stir and cover. Reduce the heat to low and simmer for 15 minutes. After 15 minutes, sprinkle the green beans with ½ teaspoon granulated garlic. Arrange the potatoes over the green beans.
In a 5-quart slow cooker, combine the green beans, potatoes, onion, chicken broth, salt and pepper, then stir in the reserved bacon drippings. Cover and cook on low until the potatoes are tender, six to eight hours. Stir in the bacon, and heat through. Kayla Blydenburgh for Taste of Home.
Directions. 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. Add the onion and saute until ...
Add the broth plus the green seasoning if using. Mix well. Add the trimmed green beans, plus another ⅓ of the seasoning, cover and boil for 15 minutes. Add the potatoes and last of the seasoning. Cook until the potatoes are fork tender. Serve green beans finished off with some freshly ground black pepper.
Dotdash Meredith Food Studios. Melt butter in a skillet with a lid over medium-low heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in cooked bacon, green beans, potatoes, garlic, and chicken broth.
Lay bacon strips and seasoned potatoes in a single layer on a baking sheet. Bake, turning part way through, until bacon is crisp and potatoes are browned and tender. Microwave green beans, covered. Drain. Chop bacon and add it to a serving bowl with cooked beans and potatoes. Drizzle on white balsamic vinegar.
Ingredients. 2 lbs Green Beans (fresh or frozen, ends trimmed) 1 sm Sweet Onion, sliced. ½ lb Thick Cut Bacon* (cut in 1.5" pieces) 1 lb Potatoes (new or baby potatoes, or larger ones cut) 2 cloves Garlic, minced. 1 tsp Kosher Salt (or ¾ tsp table salt) ½ tsp Pepper. 3 cups Chicken broth, low sodium.
1 lb bacon ends chopped. 1 1/2 tbsp minced garlic. 1/2 tsp cracked black pepper. 1 lb baby red potatoes cut in halves or quarters. 3 cups chicken broth. Instructions. Add all of the ingredients into the slow cooker. Turn the slow cooker on high. Place the lid on top, and let cook for 4 hours.
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. 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.
in a skillet and pour out the fat into a bowl. Add one tablespoon of bacon grease. back to the skillet and sauté the onion and garlic. Add the cooked veggies. to the slow cooker. Stir in the rest of the ingredients. Cover and cook for 4 hours on high and 6 to 8 hours on low. Transfer the beans and potatoes.