2 lbs string beans, pole /Romano beans, or wax beans
2 large sweet onions
About 1 lb. potatoes (any kind)
2 medium-to-large tomatoes
EITHER 2 T olive oil and 4-5 pieces lean Canadian bacon, diced (low-fat)
OR 4 pieces bacon cut crosswise into strips with scissors (what-the-heck)
2 T sugar (do not eliminate this!)
Salt and pepper
2 cups chicken broth
Instructions
Clean beans and snap or cut into bite-size pieces. (If you’re in a
hurry, leave them whole.)
Dice tomatoes
Cut onions in half and slice into wedges like Nana Vadala does- Nana’s onions taste better because of the way she cuts them.
Really! When cooked, the pieces are usually a bit more crisp and
less floppy than rings.
Cut the onion in half from the stem to the root end.
Hold the onion upright with the cut side facing away from you.
Cut the onion into slices like the longitude lines on a globe.
In a large, deep frying pan
EITHER heat the olive oil till hot
OR cook bacon over medium heat until bacon is crisp,
remove bacon, drain on paper towels, and reserve.
Saute beans and onion briefly in oil or bacon fat, enough to coat
them.
Add 1 cup chicken broth and cook, covered, about 5 minutes.
Add remaining 1 cup chicken broth along with the sugar,
tomatoes, potatoes, salt and pepper, and Canadian bacon (if
you’re using it).
Cook 5 – 10 minutes more, until beans and potatoes are cooked.
If using bacon, add crumbled crisp bacon to vegetables.
VOILA!
Originally Submitted
1/12/2011
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