Snap Beans with New Potatoes


2015 09Sept Recipes-NewPotatoesBeans FeatureThe following recipe is adapted from “Miss Kay” Robertson’s (who stars on the A&E reality series Duck Dynasty) new cookbook, The Duck Commander Kitchen Presents Celebrating Family & Friends.


  • 2 oz bacon, chopped
  • ½ medium onion, finely chopped         (about 1 cup)
  • 1 ½ pounds fresh or frozen green beans  (not haricots verts)
  • 1 tsp salt, or to taste
  • ½ tsp black pepper, plus more            to 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


  1. 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.
  2. 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.
  3. 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.
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