- Serves: 4 – 6
- Preparation Time: 20 minutes
- Total Cooking time: 30 minutes
This is one of those recipes that can only be truly appreciated in the summer months, when vegetables are at their utmost fresh and it almost seems a sin to cook frozen veggies for dinner. Try this at a Sunday dinner or alongside your favorite pot roast.
|2||lbs||fresh green beans (for best results do Not use canned or frozen)|
|1||lb||red skinned creamer (new) potatoes washed and cut in half|
|1/2||cup||cup bacon or pancetta chopped|
|1/2||cup||yellow onion diced|
|salt and pepper to taste|
To Prepare: Heat a large skillet over medium high heat until a drop of water sizzles immediately. Add the chopped bacon, and onions to the pan and sauté until onions become translucent. Add the green beans and sauté until beans are evenly coated with oil. Cover and steam 5-7 minutes or until beans are a bright green color. Next, add the potatoes and garlic salt and stir to combine well. Add 2 tbsp water as needed. Cover and steam 10-15 minutes or until potatoes are tender. Serve immediately with roast pork loin or chicken.