Pan Fried Green Beans and Potatoes With Bacon
Fresh green beans cooked in a skillet with onions, potatoes and bacon. So delicious, yet so simple to make. Perfect as a Thanksgiving side dish.
Ingredients
- 1 lb green beans ends trimmed
- 1 lb red potatoes or creamer potatoes quartered or halved or diced
- 6 slices of cooked bacon crumbled pork or beef bacon. I used beef
- 2 tbsp unsalted butter
- 1/4 cup diced red diced
- 1 cup beef or chicken broth I used Better Than Bouillon Beef Base
- 2 tbsp of reserved bacon fat do not get rid of all the fat from the bacon you cooked
- pinch or two of cajun seasoning optional
- 1-2 tsp of balsamic vinegar optional
- 1-2 tsp white sugar optional but if you are adding the balsamic vinegar sugar will help balance out the flavors
- salt for taste
- pepper for taste
Instructions
- Cook the onions in the 2 tablespoons of reserved bacon fat and butter until softened about 2 minutes. Add the potatoes, balsamic vinegar and beef broth. Let it come to a boil then cover and simmer for 15-20 minutes or until desired tenderness. Add the string beans, cover and simmer for 15-20 longer or until desired doneness, stirring ocassionally. Add all of the seasoning and mix. Add more seasonings for taste if needed. Add crumbled bacon on top. Serve with cornbread.
- *See notes below
Notes
Note: You can use canned green beans if that is all you have. Although they are still good, canned green beans will not taste the same as fresh green beans. Once the potatoes are done, add the canned green beans and cook until the green beans are heated through. I prefer my green beans a bit firm, so I cook them for about 10-15 minutes. Plus, less cooking helps to retain the green beans nutrients. Depending on your preference, you may want to cook your green Omit the sugar if you like, but it does help balance out the flavors.