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Half Runner Bean
Kentucky White Half-Runner Green Beans
Green Beans, white half-runner 8 cups string, wash and cut into small pieces
Organic Leaf Lard, 2 tbsp
Salt Pork, 1 oz sliced & cut into small pieces or cubes
Chicken Broth, organic free range Pacific Natural, 6 oz
Onions, Sweet Vidalia, 1/2 Raw medium, peeled and chopped
Sea Salt and fresh ground pepper to taste
1 lb small, new red potatoes, scrubbed and washed (optional)
It takes some time to string and snap these delicious green beans, but the trouble is so worth it.
In large stockpot, heat leaf lard over medium high heat. Add salt pork and onion. Saute about 4 minutes. Add green beans and chicken broth; stir to coat beans. Bring to a boil, cover, reduce heat to medium-low and cook for 60 minutes. Check every 10 minutes; gently stirring. Do not let the liquid totally evaporate, there should be at least 1/3-1/2 cup of liquid at all times in the pot. *If needed, remove the lid towards the end of cooking time and cook down liquid somewhat but not dry. Beans should be tender and hold their shape --not disintegrated at all. Salt and pepper to taste. Let beans cool slightly before serving.
Organic Leaf Lard, 2 tbsp
Salt Pork, 1 oz sliced & cut into small pieces or cubes
Chicken Broth, organic free range Pacific Natural, 6 oz
Onions, Sweet Vidalia, 1/2 Raw medium, peeled and chopped
Sea Salt and fresh ground pepper to taste
1 lb small, new red potatoes, scrubbed and washed (optional)
It takes some time to string and snap these delicious green beans, but the trouble is so worth it.
In large stockpot, heat leaf lard over medium high heat. Add salt pork and onion. Saute about 4 minutes. Add green beans and chicken broth; stir to coat beans. Bring to a boil, cover, reduce heat to medium-low and cook for 60 minutes. Check every 10 minutes; gently stirring. Do not let the liquid totally evaporate, there should be at least 1/3-1/2 cup of liquid at all times in the pot. *If needed, remove the lid towards the end of cooking time and cook down liquid somewhat but not dry. Beans should be tender and hold their shape --not disintegrated at all. Salt and pepper to taste. Let beans cool slightly before serving.
Country-Style Green Beans and Potatoes
1 1/2 lbs white half runners
salt pork
salt to taste
1/2 cup water
3 or 4 gold potatoes
Wash and string the green beans and break them into one-inch pieces. Wash them again. Place in a pot with a tight fitting lid. Add a piece of salt pork bacon that has been scored with a knife in several places. Pour water over the beans. Bring to a boil, reduce the heat to a simmer, and cook for about an hour. Wash the unpeeled potatoes and put them on top of the beans. Cover and cook for another 30 minutes. Salt to taste and cook another 15 minutes or until the potatoes are tender. Salt again if necessary.
salt pork
salt to taste
1/2 cup water
3 or 4 gold potatoes
Wash and string the green beans and break them into one-inch pieces. Wash them again. Place in a pot with a tight fitting lid. Add a piece of salt pork bacon that has been scored with a knife in several places. Pour water over the beans. Bring to a boil, reduce the heat to a simmer, and cook for about an hour. Wash the unpeeled potatoes and put them on top of the beans. Cover and cook for another 30 minutes. Salt to taste and cook another 15 minutes or until the potatoes are tender. Salt again if necessary.