Yield: 8 servings
|2 pounds||Green beans, trimmed and washed|
|1 large||White onion, chopped|
|1 \N||Green (Bell) pepper, chopped|
|½ pounds||Sliced smoked bacon, cut into squares|
|\N \N||Salt (it won't need much)|
|\N \N||And black pepper to taste|
|6 smalls||New potatoes, (about the|
|\N \N||Size of golf balls),opt'l|
If the beans are very small and tender, leave them whole. Otherwise, cut in half lengthwise (known for some obscure reason as "Frenching"), and cut the individual beans into bite-sized lengths.
Place the beans, onion, pepper, bacon into a large stewing pot.
Cover with water. Cover the pot, and cook on low heat until the beans are very tender (2-3 hours is about right -- these are NOT supposed to be crisp). About 30 minutes before serving, add the potatoes if used, and season to taste. Don't worry about overcooking the beans, you can't -- they're supposed to be a dull green and very tender :-)
Serve the beans, along with a generous portion of the liquid, and the potatoes, if used. This may be used as an accompaniment for any Southern-style meal, or may serve, with cornbread or biscuits on the side, as a meal itself.
Kathy in Bryan, TX