Ingredients
- 1 lb. Cloverdale Hickory bacon
- 1 Small onion, diced
- 2 lbs. Whole green beans, ends trimmed
- 1-1/2 cups Chicken stock
- 1-1/2 tsp. Granulated garlic or garlic powder, divided
- 1 tsp. Kosher salt, divided
- 1/2 tsp. Freshly ground black pepper, divided
- 2 lbs. Baby potatoes, halved
- 2 tbsp. Butter
- 1 tbsp. Olive oil
Instructions
- Preheat oven to 400F. Place bacon on a parchment lined baking sheet and bake for 15-20 minutes or until desired crispiness is reached. Chop and set aside. Add the onion to medium sized skillet with olive oil and cook for 2-3 minutes, until softened. Add the green beans, chicken stock, 1 teaspoon granulated garlic, and 1/2 teaspoon kosher salt. Stir and cover. Reduce the heat to medium-low and simmer for 30 minutes. After 30 minutes, sprinkle the green beans with 1/2 teaspoon granulated garlic. Arrange the potatoes over the green beans. Dot with butter and sprinkle with the remaining salt and pepper. Cover and simmer for 25-30 minutes, until the potatoes are fork tender. Stir gently and transfer to a serving dish. Sprinkle the bacon over the green beans and potatoes. Enjoy!
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