Green Beans with Potatoes and Bacon
Ingredients
- 1 pound Cloverdale Hickory Bacon
- 1 small onion diced
- 2 pounds whole green beans ends trimmed
- 1 1/2 cups chicken stock
- 1 1/2 teaspoons granulated garlic or garlic powder divided
- 1 teaspoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 2 pounds baby potatoes halved
- 2 tablespoons butter
- 1 tablespoon 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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