Cook: 35 mins
- 4 slices bacon, cut into small pieces
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 lb. green beans, ends trimmed, snapped in half
- 2 cups chicken broth
- 4 medium russet potatoes, peeled and cut into 1-inch cubes
- 1 tsp. tumeric
- 1/2 tsp. crushed red pepper
- Salt and pepper
2.) Add onion and garlic to fat in skillet. Cook, stirring, 2 to 3 minutes. Add green beans and cook for 1 to 2 minutes. Add broth, potatoes, tumeric and crushed red pepper; season with salt and pepper. Reduce heat to low and cover, leaving the lid cracked a little to let steam out. Cook, stirring occasionally, until liquid evaporates and potatoes are cooked through and are lightly caramelized, 20 to 25 minutes. If all liquid evaporates before potatoes are cooked, add a little water.
Per serving: 181 Cal., 3g Fat (1g Sat.), 8mg Chol., 5g Fiber, 7g Pro., 34g Carb., 657mg Sod.
Recipe via All You Magazine