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Paula Deen Paula Deen's Green Beans with New Potatoes
From chef and author Paula Dean
January 14, 2008

Paula Deen is known as the "Queen of Southern Cuisine." This Southern Belle chef and Food Network veteran launched a 10 city food drive to help those in need. She showed one of her American favorites during her appearance on Good Morning America.


Ingredients
Paula Deen's Green Beans with New PotatoesIngredients
  • 3 pounds fresh green beans
  • 1/4-pound salt pork, sliced
  • 1/4 cup bacon grease
  • 2 cups chicken broth plus more if needed
  • 2 to 3 teaspoons Paula Deen's House Seasoning
  • 12 small red potatoes
  • 1 onion, cut into slivers
  • 1/2 stick butter, sliced
  • pepper, to taste
    •
    Directions

    Remove the ends from the beans. Snap the beans in two, 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 stock 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 1/4 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 butter and season with pepper.

    Makes 8 to 10 servings


    Recipe copyright 2008, Paula Deen





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