Smothered Green Beans with Fingerling Sweet Potatoes

by kara on September 3, 2012

Well, hello there.  It’s been a long time.  Apparently I took some time off from blogging for the summer.  Life got crazy. Trips, parties, concerts, beach, pool, and family time took priority.  Now that Jack is off to kindergarten, my schedule is a bit less hectic.  It’s a relief! I’m back to searching through cookbooks and magazines for inspiration.  And boy did I find a good one to share with you.  I scored the most interesting fingerling sweet potatoes along with fresh green beans at the  Fulton Farmer’s Market on Saturday.  The vegetables were the perfect ingredients for a recipe,  Smothered Green Beans with New Potatoes, I discovered in the September issue of Eating Well Magazine.    The fingerling sweet potatoes had a purple/red hue to them. . .a surprise when our guests thought they were about to eat beets instead of potatoes!  The original recipe calls for new potatoes, so feel free to substitute for what you have available.

Smothered Green Beans with Fingerling Sweet Potatoes

Adapted from Eating Well Magazine, September 2012

5-6 slices of thick cut bacon, sliced

1 1b. fresh trimmed green beans

2 medium yellow onions, diced

5 fingerling sweet potatoes (or other variety), cut into 1 inch pieces

1/2 tsp. Kosher salt

1 tsp. ground pepper

4 cups water

Directions:

In a large Dutch oven or pot on medium heat, add bacon and cook until browned (but not crispy).  Add the green beans, fingerling sweet potatoes, Kosher salt, and ground pepper.   Stir to combine ingredients.  Add the water, lower heat to simmer, and cover.  Allow the dish to simmer for 1 hour, stirring occasionally.

Remove the cover and turn up temperature to medium-high heat.  Cook, stirring frequently, until water has evaporated for approximately 25 minutes.

 

We paired this side dish with grilled rib eye steaks and corn-on-the-cob, along with an heirloom tomato salad.  The perfect Labor Day weekend meal!

{ 1 comment… read it below or add one }

Janet Merrill September 6, 2012 at 8:56 pm

I was one of the lucky “eaters” of this dish, and it is fabulous.

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