Tiny New York Kitchen: Green Beans With New Potatoes

tiny new york kitchenBy Victoria Hart Glavin of Tiny New York Kitchen

There are some vegetables that I just can’t get enough of and, for me; I’ve never met a green bean that I didn’t fall in love with. When I was a kid I even used to eat them straight out of the can. Luckily my tastes have grown up and know that fresh is best. But, between you and me I’d still eat them out of a can if given the chance. Shhhh…. don’t tell anyone.

Ingredients

2 Ounces Bacon (Chopped)

1/2 Medium Onion (Finely Chopped)

1 1/2 Pounds Fresh Green Beans

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1/2 Teaspoon Garlic Powder

1 1/2 Cups Chicken Broth

6 Small Red Potatoes (Scrubbed & Halved)

2 Tablespoons Unsalted Butter

In large-size pot over a medium-high heat cook bacon for 5 minutes until fat renders and bacon begins to brown. Stir in onions and cook another 5 minutes.

Trim ends of green beans. Remove strings. Cut into bite-size lengths. Add green beans, kosher salt, pepper, and garlic powder. Pour in chicken broth.

Bring to boil. Reduce heat to medium. Cover with lid and cook 25 minutes. Stir in potatoes. Add more chicken broth if green beans are nearly dry. Partially cover with lid. Cook 20 minutes until vegetables are tender. Add butter.

Remove from heat and transfer to serving bowl. Serve warm. Serves 4

Prep Time: 20 Minutes
Cook Time: 60 Minutes
Total Time: 80 Minutes


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”

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