Homestyle Green Beans And Red Potatoes
medium sweet onion
divided [or to your taste]
fresh green beans
cut/whole, ends removed
water or low sodium chicken broth
In a heavy bottomed pot or dutch oven, cook the bacon until crisp. Remove with a slotted spoon and crumble. Add the diced onion to the drippings.
Cook over medium-high heat just until the onion begins to soften, around 2-3 minutes. If using garlic, add and sauté for 1 minute.
Add the green beans and 2 1/2 cups of water/chicken broth to the pot. Season with 2 tsp of garlic salt [or to taste] and 1/4 tsp black pepper. Stir well.
Cover, lower the heat and simmer for 30 minutes.
After 30 minutes, uncover and arrange the halved potatoes over the green beans. Sprinkle the tops with 1/2 tsp garlic salt [or to taste] and a few turns of black pepper. Dot with cubed butter.
Cover and continue to cook over medium-low heat for another 50-60 minutes until the potatoes and green beans are fork tender.
Crumble the cooked bacon and sprinkle on top just before serving.
If you prefer, you can omit the bacon drippings and use 3-4 Tbsp of olive oil instead.