This was so simple, but ended up being really flavorful.
The can of green beans that I opened were whole, not cut or French Cut, green beans. Seemed thinner and not cut. I peeled one medium potato and then cut it up roughly. I used about three, half slices of bacon and then cut them into about six smaller sections. I used some Chicken Broth, S&P, and a little margarine. I may have used a small amount of bacon grease (from what I save after breakfast).
I stood over the stove, having heated up some of the green beans, potatoes & bacon, and I kept saying how good this tasted. *I am reminded of many years ago, probably the 1970s when I was working for Region “P” and was down in Queens Creek at a Senior’s meeting. They were having a pot luck lunch, and Essie Davis (not the Australian actress), who was a friend of my mother… they may have car pooled to/from work on board Camp Lejeune. Ms. Davis lived almost at the curve near a church, deep in Bear Creek. … Ms. Davis fixed a “mess” of green beans, potatoes & seasoned them with bacon. I remember enjoying the flavor of this dish so much that instead of having a desert, I had a second helping of the green beans. Delicious! And now what, about 50 years ago, I recall how good these beans were.
Ingredients
- 1 can green beans (do not drain)
- 8–12 small red potatoes (whole or halved)
- 3–6 oz seasoning meat (salt pork / bacon ends / ham hock pieces)
- ½ onion, chopped (you like onion anyway 🙂)
- Black pepper
- Optional: pinch garlic powder
Instant Pot Mini Version
Add in this order:
- seasoning meat
- onion
- potatoes
- 1 cup water
- can of green beans (with liquid) on top
Cook
High Pressure — 6 minutes
Natural release 10 minutes
Then quick release
I fixed this again yesterday. I didn’t have much Chicken Broth left, so used more water. I think I kept all other ingredients the same, and I paid attention to the doneness of the potatoes. They aren’t overdone… not too tender. I used cut green beans instead of the whole beans. But, the final product was not as delicious as the previous one. I added more salt… more margarine… more bacon grease… nope, just a little less flavorful than previously, but still very good flavors together.
Green beans are still one of the cheapest veggies you can buy at the grocers. And adding white potato, which will begin to soak up any other flavors… so adding bacon (not pre-cooked) to the broth just hits the spot.
Several weeks ago I tried chopping up fresh asparagus, steaming it, and then adding the asparagus to mashed potatoes. It was absolutely delicious! I made it several times, but surprising to me, it did not take long for me to not want this often. Or maybe I couldn’t figure out what other “sides” I wanted to have with this. *I did combine carrots & garden peas and cooked them in some Cary’s Sugar Free Maple Flavored Syrup, with some margarine. The sugar free syrup does not thicken up & burn like sugar or maybe honey would in a pan. It remains thin and watery, and the margarine provides a sheen to the carrots.
Haven’t made my Tomato Chutney in a while. But, did make my Cibatta Roll Pizzas at home. The home made pizza sauce is so easy to make. Only seven ingredients and I mix them up in a small glass jar. Tomato paste, oregano, thyme, garlic powder, white vinegar, olive oil and salt. I buy cheap, but good, sliced pepperoni at IGA… shredded mozzarella cheese, and the other two ingredients that I like are a little sweet bell pepper & some finely diced onion. I would like more bell pepper & onion, but the size of the Ciabatta rolls limits these. Bake in the oven first, and then a short time under HI Broil to crisp up the pepperoni. For me, this consistently satisfies my craving for pizza. The sauce is spot on for any good pizza sauce that I’ve had at a restaurant. And, the four small slices of bread fill me up, just enough.
Made some good spaghetti sauce the other day, but haven’t actually tried it on pasta yet. And, I decided to make only enough for two good helpings. I had a small amount of ground beef that might have gone bad in a few days, so that was my impetus for making spaghetti sauce. I had a half jar of Rao’s starter sauce in the fridge. I had a half can of diced tomatoes that were frozen. I cut up some sweet red bell pepper, and some onion. Think I added dried oregano, garlic powder, S&P and a little Equal sweetener. Turned out very well, although much more ground beef than usual.
Over the last six months there have been many changes to the foods that I have a desire to eat. I no longer like a hamburger with cheese. I put a slice of American Cheese on a burger recently and before I was through, I was asking myself if I could remove the melted cheese from the bread. I still love cheese. I like Swiss cheese toasted on bread and used to top French Onion Soup. *I use the cheap Beef Broth to make the onion soup, and I am thinking a better quality of broth would add to the finished flavor of the onion soup. *I also toast Swiss cheese on Rye bread when I am making my Pastrami Reubens (Rachels) at home.
Capricho de Cabra is one of my favorite soft cheeses, and it has remained relatively inexpensive. This goes well with Raspberry Jam and crackers. It is white, soft, crumbly and a little tart. I get this at Whole Foods in Raleigh.
I had some good Pepper Jack (maybe using jalapenos) that I bought at Wegman’s recently. I had also bought some smoked deli ham, and some Miami Onion rolls. Also bought a small jar of horseradish, and combined the horseradish with some sweetened yellow mustard. I use Equal and Agave Nectar to sweeten the yellow mustard. Currently love this horseradish/mustard combo, on deli sandwiches, hamburgers & hot dogs.
I like smoked Gouda and recently tried some “flowers” flavored cheese (don’t recall the name) that had a distinctively “earthy” flavor. I don’t think it was labelled as “Alp Blossom” cheese, but I had seen the name previously, and bought a small block at Sprouts.
Oh, forgot about the HT White American Cheese that I have gotten at Harris Teeter for sandwiches.