Homestyle Hickory Green Beans and New Potatoes
In our house, green beans always benefited from some onion, apple cider vinegar and a little whiff of liquid smoke. For extra smokiness, my mom even sometimes crumbled in cooked bacon left over from breakfast. You can easily make this using canned green beans (which we did, in a pinch), but why not take advantage of the seasonal summer green beans, adding new red potatoes to make an even more robust and comforting side dish.
Ingredients
- 1 Tbsp. olive oil
- or bacon grease
- 1 small red onion finely minced
- 1 garlic clove minced
- 1 lb. fresh green beans trimmed
- 1 lb. baby red potatoes if larger than a couple of inches, cut in half
- 3 to 4 cups low-sodium vegetable or chicken broth
- 2 tsp. apple cider vinegar
- 2 tsp. Worcestershire sauce
- 1/4 tsp. liquid smoke hickory flavor
- Salt and pepper
Instructions
- In a deep, lidded skillet, sauté the onion and the garlic in the olive oil or bacon grease for a few minutes over medium heat until all begins to soften.
- Add the green beans, sprinkle them with some salt and pepper and stir them to coat with oil and cook for 1 or 2 minutes
- Add the broth and vinegar, then the liquid smoke and Worcestershire sauce. Stir gently to mix in. Bring to a boil, add the potatoes, nestling them down in beans and the cooking liquid.
- Cover, lower the heat slightly and simmer for 15 or 20 minutes, until the beans and potatoes are still firm, but tender.
- Season with additional salt and pepper as desired. Serve with the cooking liquid (which is delicious).
Tried this recipe?Let us know how it was!
