Green Beans with New Potatoes
Remove ends from the green beans. Snap the beans in two, place into a colander, wash, and set aside to drain.
Meanwhile, in a large cast-iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes.
Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the port fat. Add the stock and house seasoning. Cook over medium-low heat, covering tightly, for approximately 30 minutes, or until the beans are half done.
While the green beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains.
When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes.
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Serving Size: 1 Serving (6500g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5188 | ||
Calories from Fat: 1332 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 148g | 197 % | |
Saturated Fat 54.6g | 273 % | |
Monounsaturated Fat 65.8g | ||
Polyunsanturated Fat 19g | ||
Cholesterol 145.3mg | 45 % | |
Sodium 3879.9mg | 134 % | |
Potassium 21821.6mg | 574 % | |
Total Carbohydrate 880.3g | 259 % | |
Dietary Fiber 145g | 580 % | |
Sugars, other 735.3g | ||
Protein 123.2g | 176 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5188
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