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Makes 8 to 10 servings
Prep time: 20 minutes
Total time: 1 hour 35 minutes
3 pounds fresh green beans, trimmed
1/4 pound salt pork, sliced
1/4 cup bacon fat
3 to 4 cups chicken broth
2 to 3 teaspoons Paula's House Seasoning, to taste
12 small red potatoes
1 onion, thinly sliced
4 tablespoons butter, sliced
Freshly ground pepper
1. Snap beans in half, place in a colander and rinse; let drain.
2. Meanwhile, in a large Dutch oven, cook salt pork in bacon fat over medium heat, turning frequently, until lightly browned, about 10 minutes. Add beans and stir with a wooden spoon until coated well with fat. Add 3 cups broth and the seasoning. Cover and cook over medium-low heat, stirring occasionally, until beans are softened, about 30 minutes.
3. Meanwhile, using a vegetable peeler, peel skin around center of each potato. Add potatoes and onion to Dutch oven; if bottom is dry, add 1/4 cup broth. Cover and cook until potatoes are fork-tender, 25 to 30 minutes, occasionally adding broth, 1/4 cup at a time, if needed.
4. Slightly uncover pot and continue to cook until beans are wilted, about 15 minutes more; add butter and season with pepper.
Nutrition facts per serving (based on 8 servings):
Total fat: 24g
Saturated fat: 10.5g