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Print This Green Beens and Potato with Bacon Recipe

Fresh Green Beans & Potato Recipe

Green Beans Becon and Yukons

Fresh green beans and potato recipe. My grandma called them Snap Beans. I guess ’cause the green beans make a little snap when you take off the ends or break the green bean in half. Growing up, we could not wait for the first crop of green beans and potatoes to come out of the garden. This is another one of those side dishes where mom would cook up a pan of cornbread, slice some onions and tomatoes, and call it a meal.
1 pound fresh green beans
1 pound small white potatoes
1/4 pound bacon
2 tablespoons onion, chopped fine
1/4 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon rosemary

Stove Temp: medium
Recipe Cooking Time:
Pan Type: large saucepan


Green Beans and Potatoes Directions

Wash green beans, remove ends and snap into thirds.
Put green beans into a saucepan.
Peel potatoes and place on top of the green beans.
Cut bacon into small pieces and add to green beans and potatoes.
Add chopped onion, ground black pepper, salt and Rosemary. Add enough water to barely cover the beans.
Bring fresh green beans and potatoes to a boil.
Reduce heat to medium.
Cover and cook the beans and potatoes on medium heat for the allotted time or until desired doneness.

Recipe Note: This is a great side dish or main course. I serve this dish with fresh corn on the cob and fresh sliced tomatoes. It is a summer favorite recipe at our house.

Recipe Serves: 4 – 6

Nutritional Facts for Green Bean and Potato with Bacon Recipe
Serving Size 175 g
Amount Per Serving
Calories 161
Calories from Fat 72
% Daily Value*
Total Fat 8.0g 12%
Saturated Fat 2.6g 13%
Trans Fat 0.0g
Cholesterol 21mg 7%
Sodium 1004mg 42%
Potassium 272mg 8%
Total Carbohydrates 13.2g 4%
Dietary Fiber 3.2g 13%
Sugars 1.2g
Protein 9.8g
Vitamin A 11% • Vitamin C 26% • Calcium 6% • Iron 7%


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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2 Heaping cups of Patience
1 Heart full of Love
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1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.



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