1 ½ pounds fresh or frozen green beans(not haricots verts)
1 tsp salt, or to taste
½ tsp black pepper, plus moreto taste
½ tsp garlic powder
1 ½ cups chicken broth, plus more as needed
6 small red potatoes, scrubbed, halved(or quartered, if larger than golf balls)
1 Tbs butter
Extra-virgin olive oil, as needed
Directions
Cook bacon in large pot over medium-high heat until fat renders and bacon begins to brown, about 5 minutes. If bacon produces less than 2 tablespoons of fat, add some olive oil. Stir in onion; cook about 5 minutes.
Trim ends of beans, remove strings, and cut into bite-size lengths. Add beans and seasonings to pan. Pour in broth to cover. Bring to a boil, reduce heat, cover, simmer about 25 minutes.
Stir in potatoes; add more broth if beans are almost dry. Partially cover. Simmer until vegetables are tender, about 20 minutes. Add butter; serve warm.