6 to 8 servings
YouTube short-form instructional video is at the bottom.
What you’ll need
2-pounds fresh green beans
1-pound thick cut bacon
1-pound |2 small red potatoes
1-tablespoon salted butter
2-and-1/2 cups Smoked pork stock, smoked turkey stock or chicken stock
Vinegar
Seasonings
1 cup chopped yellow onion
2 cloves pressed or chopped garlic
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon Tony Chachere’s creole seasoning
1 teaspoon chef Paul’s Vegetable magic
Tools you’ll need
Large 8-quart pot
Potato peeler
Mesh strainer
Medium-sized bowl
Preparation of ingredients
Seasonings
Step 1- Chop half of a yellow onion and press 2 cloves of garlic with a garlic press or you can chop the garlic until minced with a knife.
Potatoes
Step 2- Peel 2 small red potatoes (1 pound in weight) using a potato peeler. Chop the red potatoes into medium-sized chucks with a knife.
Step 3- Add 2 cups water and 2 teaspoons or a capful of vinegar into a medium-sized bowl and stir. Add the potato cubes into the vinegar and water solution and let soak for 10 minutes.
Step 4- Cover the bowl with a lid and drain the water into the sink. After the water is drained, remove the lid off of the top of the bowl and fill the bowl up halfway with water once again. Move the potato cubes around the water using your hand. Cover the bowl with a lid again and drain the water into the sink. Once done set aside.
Green beans
Step 5- Add the green beans into a mesh strainer and rinse 2 pound of fresh green beans off with cold water. Remove the stems off of each green bean. Place the green beans onto a chopping board and cut the green beans in half. Once done place the cut green beans into a medium-sized bowl and set aside.
Bacon
Step 6- Cut 1 pound of thick cut hickory smoked bacon into medium-sized sections. Do this while the bacon strips are together. From there separate the pieces of bacon strips with your hands until you have all the bacon strips separated from the sections.
Frying the bacon
Preheat fire to medium heat.
Step 7- Add the cut bacon strips into a heated large saucepan. Wait one minute then stir. Let the bacon strip pieces fry for 13 minutes stirring occasionally. Once the cooking time is up turn your fire off and let the bacon cool for 5 to 10 minutes.
Step 8- Add the cooled bacon strips into a mesh strainer with a foil pan underneath it to allow the pan dripping to go. Transfer the bacon pieces onto a shallow serving bowl lined with napkins. Take some napkins and pat down the bacon pieces. This will get rid of the excess grease and fat from the bacon pieces.
Cooking the Green beans
Preheat fire to medium heat.
Step 9- Add 1 tablespoon salted butter, 1 tablespoon bacon fat pan drippings, and 1 cup chopped yellow onion into a large 8-quart pot. Stir all ingredients together. Let sauté for 4 to 5 minutes stirring occasionally.
Step 10- Add the potato cubes and stir. Let sauté for 1 to 2 minutes. Add 2 cloves pressed or chopped garlic, 2 and 1/2 cups smoked “pork”, turkey or chicken stock, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, and 1 teaspoon chef Paul’s vegetable magic. Stir all ingredients together. Let the mixture come to a simmer.
Step 11- Add the green beans and stir all ingredients together. If you need to add any additional seasonings, you can do so at this time and stir. Cover the pot with a lid. Let simmer for 5 minutes stirring occasionally.
Step 12- Add the bacon pieces and stir. Cover the pot with a lid. Let simmer for 2 minutes. After 2 minutes your green beans are done. Always taste test to see if the green beans are done, if you can cook them for an additional 2 to 3 minutes. Let the green beans cool for 45 minutes before serving. For best results serve the next day so flavors can settle and increase overnight. This will allow the potatoes and green beans to marinate in the seasoned stock for maximum flavor.
YouTube Short-form instructional video
