Oklahoma Watches and Warnings
Live Interactive KFOR Radar

Cooking with Kyle: Fresh green beans with new potatoes

OKLAHOMA CITY – This is one of my all-time favorite summer dishes! It is often called “southern,” but my friends in New England love it, as well.

This recipe serves 8 as a side. The finished product may be chilled, drizzled with white balsamic vinegar and it is equally good as a salad. Enjoy!

1lb fresh green beans, stems trimmed and washed. They may also be cut – I prefer them whole.
6-10 new potatoes (depending on size) scrubbed and quartered.
1 small onion, chopped. (Sweet Vidalia is best; substitute red when necessary)
6-8 slices bacon, cooked and chopped
2 T butter
1/4-1/3 C chicken broth
Salt and pepper to taste

In a lidded skillet or pot, fry bacon. Drain on towel and chop.
Add butter to bacon grease in same pot/skillet (you may drain some of the bacon grease if especially greasy.)
Add chopped onion and sauté just until translucent.
Toss in green beans and potatoes; continue to sauté for a couple of minutes.
Add chicken broth. Cover and simmer 12-15 minutes, or until vegetables are cooked as desired. Season with salt and pepper to taste. (Many people add 1.5-2 T white balsamic or cider vinegar, which is optional)
Serve immediately.
If using as a salad, be careful not to overcook the vegetables. Chill until ready to serve. Drizzle with vinegar just before serving.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.