Larry said he was in the mood for fried chicken, which sounded very good to me as well. Fried chicken can be found in many different variations around the world, but for me, when I think of fried chicken, it always takes be back to my Southern roots and my mother, who was from Southeast Texas. Because I think some of the best fried chicken comes from the south, I wanted a southern side dish to go with the chicken. I had plenty of green beans so I was looking for something that would showcase them as my dish. Green beans are a staple as Southern vegetables, especially in the spring and summer. This particular recipe combines some great, simple things that we all have. Green beans, onions, red potatoes and bacon. How can you go wrong with these simple basics, and they are all served together, no need for anything else, except maybe a little lemon pepper cornbread and some wine to make the dinner complete. Lemon and Pepper Cornbread
Southern Green beans with Red Potatoes and Bacon
5-6 slices of bacon, diced
1 small Vidalia onion, diced fine
2 lbs of green beans, ends removed
1 1/2 cups chicken broth
1 TBSP garlic
salt and pepper to taste
2 lbs red potatoes, cut in half
2-3 TBSP butter
Cook the bacon until it is crispy, then remove it from the pan and set aside.
Saute the onions and garlic in the bacon grease until the onions are translucent.
Add the green beans, chicken stock and salt & pepper. Bring to a boil, then reduce the heat to a simmer. Cover and let simmer for 30 minutes.
Arrange the potatoes around the green beans. Adjust the seasoning if necessary and add some butter on top of the potatoes. Once again, cover and simmer for another 30-40 minutes, or until the potatoes are tender.
Right before serving, top the potatoes with some of the juice and add the bacon bits on top.
This dish is good anytime of the day, for breakfast, lunch or dinner, or perhaps something in between. Enjoy!
Stay safe and stay well Everyone. ‘Til next time.