Ingredients:

  • 6 oz thick-cut bacon, diced
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 cans (14.5 oz each) canned green beans, drained
  • 1 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp coarse black pepper
  • salt to taste

Instructions:

  1. Place the diced bacon in a cold skillet over medium heat. Fry until the bacon is crisp and the fat has completely rendered.
  2. Add the butter to the bacon fat. Once bubbling, stir in the diced onions and sauté for 3-5 minutes until they become translucent and fragrant.
  3. Stir in the cubed potatoes, coating them thoroughly in the bacon fat. Note: This searing step prevents the potatoes from becoming mushy.
  4. Pour in the chicken broth. Bring to a simmer, then cover the skillet.
  5. Cook for 12-15 minutes until the potatoes are fork tender.
  6. Stir in the drained canned green beans, garlic powder, smoked paprika, and black pepper.
  7. Simmer uncovered for another 10-12 minutes until the liquid reduces into a glossy glaze and the beans absorb the broth.
  8. Taste and add salt if needed. Note: Be careful here, as bacon and broth are already salty.