Southern Archives - Good Food St. Louis

Southern-Style Green Beans and New Potatoes

Cuisine Southern

Ingredients

5 slices bacon rough chopped
1 onion chopped
2 lbs. fresh green beans washed, trimmed and snapped
2 lbs. small red new potatoes
4 cups chicken broth or all, or part, water
1 tsp. salt or to taste
1 tsp. pepper
1/8 tsp. red pepper flakes if desired

Instructions

Cook bacon in large saucepan over medium heat until meat renders its fat and begins to brown, about 5 minutes. Add onion and continue to cook for additional 5 minutes. (I sometimes add a clove of garlic, chopped, along with the onion.)
Add beans and potatoes and just enough of the broth, and/or water, to barely cover. Add seasonings. Cover and simmer for about 1 hour, or until vegetables are tender.
Kitchen Notes:
Don’t use Russet or baking potatoes; they don’t stand up well in the long cooking. Red potatoes or fingerlings work best.
You can sub canned green beans, (about 4-5 cans) for fresh beans in the recipe.
I sometimes add a ham hock to the pot for further seasoning.
Peel potatoes, if you like, or just cut them in half to make sure they soak up the flavor. Or scrape just a band around the middle

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Low Country Boil[cap id="attachment_21729" align="aligncenter" width="569"]Low Country Boil[/cap]

In the Carolinas, this party recipe is called a Frogmore Stew and in Georgia a Low Country Boil. But whatever the coastal classic is called it's a fun and easy meal for a group.

Cuisine Southern

Ingredients

12 cups water
12 cups beer
1 Tbs. Kosher salt more later, to taste
4 stalks celery cut in 3-inch pieces
4 bay leaves
3 lemons quartered, squeezed
1/2 cup Old Bay seasoning
1 Zatarain Crab Boil packet 2 if wanting more spice
4 cloves garlic
2 onions quartered
4 lbs. small red potatoes halved, unpeeled
12 ears fresh corn cut in quarters
3 lbs. andouille sausage or other smoked sausage
4 lbs. large fresh or frozen (deveined) shrimp
Directions:

Instructions

In the largest pot you've got, heat water and beer to boiling and add bay leaves, lemons quartered and squeezed and tossed into the pot. Add Old Bay seasoning, Zatarain pouch (or use liquid variety for even more intensity) and garlic. Bring back to boil and let simmer for 15 minutes.
Add the onions and potatoes. Return to boil and cook 15 minutes.
Add corn chunks and sausage. Return to boil and cook 5 minutes.
Add shrimp and cook for 3-4 minutes or until shrimp turns pink.
Drain, discarding liquid, Toss out on paper-covered picnic table or large platters and drizzle with melted butter, if desired. Salt as needed.