Recipes from the Grapevine Cottage

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Aunt Betty's New Potatoes and Green Beans

Finding fresh home grown green beans and tiny new potatoes at the Farmers' Market this week inspired us to repeat this recipe. It is a somewhat new take on the dish that my Aunt Betty always used to bring to family dinners on Sunday. Her version simmered until the green beans were pretty limp and the potatoes very mushy. For our dish, we kept things a little firmer and it was just great.

Serves 4-6


Enough fresh green beans to serve 4 - about 1 pound, with the ends snapped off
Enough new potatoes to serve 4 - about 1 1/2 pounds or a little more - chopped into large bite size pieces if not tiny enough to cook whole (we prefer red skins, and as small as possible)
6 slices of bacon
1 small onion
1 tablespoon olive oil
salt & pepper


Chop both the bacon and the onion into small pieces. Heat oil in a large, heavy sauce pan, and add bacon & onion. Saute until the bacon is well cooked and onion are nicely golden and tender. While browning the above, bring about 1-1/2 quarts of water to boil in a large sauce pan. Let the bacon and onion cool for a minute or 2, then add about 1/2 cup of the boiling water to the mixture. This will help scrape up the flavorful bits from the bottom of the pan without creating a major steamy mess of your cook top. Add the rest of the boiling water, and add the beans and potatoes. Salt & pepper to taste, and simmer for about 35 - 40 minutes for nicely tender beans and potatoes, or simmer for about an hour and a half to reach the level of tenderness that we associate with food from our childhood!!

I know that Linda says that this isn't a "heart healthy" recipe, but it is kind of a testimony to Aunt Betty, who died quietly at the age of 92, after living at least the last 20 years of her life on a diet mostly based on ice cream, bacon sandwiches and fried eggs.