Hamdi Saidani This Pioneer Woman Green Beans and New Potatoes recipe is a tender and savory recipe, which is made with bacon and new potatoes. It’s a classic, foolproof recipe, ready in about an hour.
Pioneer Woman Green Beans and New Potatoes Ingredients
- 5 slices bacon, roughly chopped
- 1 cup chopped sweet onion (about ¼ of a large sweet onion)
- 1 ½ pounds fresh green beans (rinsed well), ends removed and snapped in half
- 1 ½ pounds small red (“new”) potatoes
- 1 teaspoon kosher salt (more or less, to taste)
- 1 teaspoon pepper (more or less, to taste)
How To Make Pioneer Woman Green Beans and New Potatoes
- Cook bacon and onion: In a large saucepan or Dutch oven, cook the chopped bacon over medium heat for 4 to 5 minutes, until it is lightly browned but not yet fully crispy. Add the chopped onion and continue to cook for another 5 minutes, stirring frequently, until the onion is soft.
- Add vegetables and water: Add the snapped green beans and the new potatoes to the pot. Pour in enough water to just cover the vegetables.
- Simmer until tender: Season with salt and pepper. Increase the heat to bring the water to a simmer. Once it’s simmering, reduce the heat to low, cover the saucepan, and let it gently simmer for 50 minutes, or until both the green beans and potatoes are very tender.
Recipe Tips
- What kind of texture should the green beans have? This is a Southern-style dish, which means the green beans are meant to be slow-cooked until they are very soft and tender, not crisp-tender. Don’t be afraid to let them simmer for the full time.
- What are the best potatoes to use? Small, waxy potatoes like red potatoes (often called “new” potatoes) are the best choice. They hold their shape well during the long simmer and won’t turn to mush like starchy Russet potatoes might.
- Can I use frozen green beans? Fresh green beans will give you the best flavor and texture for this recipe. However, in a pinch, you can use frozen cut green beans. Do not use canned green beans, as they will become too soft.
- How to get the most flavor from the bacon? The most important flavor base comes from the rendered bacon fat. Do not drain it from the pan before adding the onions. Cooking the onions in the fat is a crucial step that infuses the entire dish with savory flavor.
What To Serve With Green Beans and New Potatoes
This is a classic comfort food side dish that pairs wonderfully with many main courses. Serve it alongside:
- Crispy Fried Chicken
- A classic Meatloaf with glaze
- Pan-seared or grilled Pork Chops
- A simple Roasted Chicken
How To Store Green Beans and New Potatoes
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often meld and are even better the next day.
- Freeze: Freezing is not highly recommended for this dish, as the texture of the boiled potatoes can become slightly grainy or mealy upon thawing.
Green Beans and New Potatoes Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 280 kcal
- Carbohydrates: 35g
- Protein: 8g
- Fat: 12g
- Saturated Fat: 4g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I need to peel the new potatoes?
No, it’s not necessary. The skins on small red or new potatoes are very thin and tender, and they add a nice color and rustic texture to the finished dish. Just be sure to scrub them well before cooking.
Can I add other seasonings?
Absolutely. For extra flavor, you could add a couple of minced garlic cloves with the onion or a pinch of red pepper flakes with the salt and pepper for a little bit of heat.
Why are my potatoes still hard?
If your potatoes aren’t tender after 50 minutes, it’s likely because your simmer was too low or your potato chunks were too large. Simply put the lid back on and continue to simmer, checking every 10 minutes, until they are soft.
Try More Pioneer Woman Recipes:
- Pioneer Woman Crock Pot Sweet Potatoes Recipe
- Pioneer Woman Mashed Potato Cakes Recipe
- Pioneer Woman Sweet Potato Pie Recipe
Pioneer Woman Green Beans and New Potatoes Recipe
Description
Tender sweet potato chunks are slow-cooked to perfection in a sweet and spiced brown sugar glaze with a hint of orange and cayenne.
Ingredients
Instructions
- Toss the sweet potato chunks with cornstarch in a bowl.
- Transfer the potatoes to a slow cooker.
- Dot with butter, then sprinkle with brown sugar, pumpkin pie spice, and cayenne.
- Pour the vanilla, orange juice, 1/4 cup water, and a pinch of salt over the top.
- Cover and cook on LOW for 3 hours, or until the potatoes are tender.
- Stir to coat the potatoes in the glaze, then transfer to a serving dish and top with walnuts and parsley.
Notes
- u003cliu003eTossing the potatoes in cornstarch before cooking is the key to creating a thick, perfect glaze.u003c/liu003eu003cliu003eDon’t overcook the potatoes; start checking for tenderness with a fork after 2.5 hours.u003c/liu003eu003cliu003eThis dish can be held on the u0022WARMu0022 setting for up to an hour, making it perfect for holiday meals.u003c/liu003e
