I usually start preparing this first for the meal. I often use the fresh beans from our big backyard vegetable garden.—Bonnie Evans, Cameron, North Carolina
- 4 bacon strips, diced
- 4 to 6 medium red potatoes, cut into small wedges
- 1-1/2 cups cut fresh green beans (1-inch pieces)
- 3/4 cup water
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings.
- To reserved drippings, add the potatoes, green beans, water, salt and pepper. Bring to a boil; reduce heat. Cover and cook for 15-20 minutes or until the vegetables are tender. Drain if necessary. Sprinkle with bacon. Yield: 3 servings.
Originally published as Potato Green Bean Medley in Quick Cooking September/October 1999, p20
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