Green Bean Stew

Description

This is a another one of my favorites. It's Green Beans at their best! Seasoned with bacon
in a savory gravy that's sure to fill you up. And did I mention there's potatoes in the mix to
fill those cracks and crevices. This is another (seems like) an all day affair but it's a delightful meal; tasty and satisfying. Served over rice.

What you need

1 cast iron Dutch oven with cover
1 8" cast iron frying pan with cover
1 large cooking spoon
1 large mixing bowl
 

Ingredients

3 pound green beans
1/2 pound bacon cut to 1" pieces
1 large brown onion chopped coarse
1 pound of mini potatoes cut in half or russet potatoes chopped medium
8 green onions chopped fine
4 cloves garlic chopped fine
salt and pepper
2 - 3 dashes Louisiana hot sauce

What you need to do
 

Make a light brown roux using 1/4 cup of vegetable oil and 1/4 cup of flour. Set aside.

Cut both ends of each green bean off across the nearest bean to the end into large mixing bowl. You'll end up with a little more than 2 pounds of beans when you're through. Wash the beans. Put about an 1/8 th of an inch of vegetable oil over low heat in the Dutch oven. Put the beans in, stir and cover. Put the brown onion chopped fine and 1/2 cup of water in, stir
and cover. Cook for about an hour and a half stirring occasionally.

In the 8" frying pan put the chopped bacon over medium heat, separating the bacon. Stir in 1/2 of the green onions and garlic. Reduce heat, cover and cook for 1/2 hour, stirring occasionally.

At 1 and 1/2 hours of cooking time for the beans, stir in the bacon mixture adding 1qt water. Stir and cover. At about 2 hours cooking time, put in potatoes, the other half of the green onions and the roux. Stir well. Add salt and pepper, two or three dashes of Louisiana hot sauce. Stir and cover. Cook down for 1 hour more stirring occasionally. Serve over rice.
 
 

Serves 6 - 8