| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
French |
Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Green beans, trimmed and washed |
| 1 |
lg |
White onion, chopped |
| 1 |
|
Green (Bell) pepper, chopped |
| 1/2 |
lb |
Sliced smoked bacon, cut into squares |
|
|
Salt (it won't need much) |
|
|
And black pepper to taste |
| 6 |
sm |
New potatoes, (about the |
|
|
Size of golf balls),opt'l |
INSTRUCTIONS
If the beans are very small and tender, leave them whole. Otherwise,
cut in half lengthwise (known for some obscure reason as
"Frenching"), and cut the individual beans into bite-sized lengths.
Place the beans, onion, pepper, bacon into a large stewing pot.
Cover with water. Cover the pot, and cook on low heat until the
beans are very tender (2-3 hours is about right -- these are NOT
supposed to be crisp). About 30 minutes before serving, add the
potatoes if used, and season to taste. Don't worry about overcooking
the beans, you can't -- they're supposed to be a dull green and very
tender :-)
Serve the beans, along with a generous portion of the liquid, and the
potatoes, if used. This may be used as an accompaniment for any
Southern-style meal, or may serve, with cornbread or biscuits on the
side, as a meal itself.
Kathy in Bryan, TX
Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip
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