By: CSA Member Rebekah Waldsmith Inspired by: Simply Happy Foodie
Extra Thoughts: Very simple and delicious! Serve with bread or cornbread to sop up the juices.
Food Prep: If you don’t have an instant pot, you can use a crock pot. Just saute the onion, bacon, and garlic in a skillet on the stove, then transfer to the crock pot. Add the beans and potatoes and cook on low for 6-8 hours.
Ingredients:
1 – 1 ½ lbs Fresh Beans, ends trimmed, cut in half
1 ½ lbs Potatoes
1 lb Canadian Bacon, chopped
1 Onion, chopped
2 cloves Garlic, minced
½ tsp Salt
½ tsp Pepper
14.5 oz can Chicken Broth
1. Prepare the green beans by cutting off the ends and cutting the beans in half. Set aside. If the potatoes are pretty small, leave them whole. If they are larger, either quarter or cut them in half. Set aside.
2. Turn on the Sauté feature of your pot. Add the chopped bacon and the sliced onion. Cook, stirring occasionally, until onions soften and bacon is looking mostly done. Then add the garlic and cook for a minute, stirring.
3. Add the salt, pepper, chicken broth, and stir, scraping the bottom of the pot to get up any browned bits (deglaze).
4. Add the potatoes and green beans. Stir.
5. Place the lid on and set the steam release knob to the Sealing position. Turn off the Sauté setting, and set to pressure cook for 5 minutes.
6. When the cook time is finished, quick release the pressure by turning the steam release knob to the venting position
7. Serve with some of the liquid from the pot so you can enjoy all the flavors.