Delicious green beans straight from the garden with, what else?, new potatoes from the garden! Yes, green beans are delicious steamed or cooked crisp/tender, but sometimes I just need those green beans to be cooked for hours with a little bacon grease added. The addition of freshly dug new potatoes from the garden takes them to a whole different level.
2 pounds green beans, ends trimmed, strings removed and broken into 1 - 1 1/2 inch pieces
water to cover
1 chicken bouillon cube
freshly ground black pepper
1 - 2 T. bacon grease
1/2 pound or so of small potatoes
In a large Dutch oven, place the green beans and water to cover. Bring to a boil over high heat and then lower heat to keep the liquid at a simmer. Partially cover and let cook for 30 - 45 minutes. Add the bouillon cube and black pepper. Continue to simmer for another 30 minutes or so and add bacon grease. Of course, you can omit this or add a little more if you'd like.
When green beans have "cooked down" which means that the liquid has reduced by at least half, add the potatoes and make sure they are immersed in the remaining liquid. Cook for 15 - 20 minutes until potatoes are soft.
Taste and check seasoning. Depending on how much bacon grease is used (if any), you may need to add additional salt.