Southern Green Beans, Bacon, and Potatoes
Try this Southern Green Beans, Bacon, and Potatoes recipe, or contribute your own.
Try this Southern Green Beans, Bacon, and Potatoes recipe, or contribute your own.
- Carbohydrate 15.2386689920213 g
- Cholesterol 0 mg
- Fat 0.158610946494564 g
- Fiber 1.84278210141433 g
- Protein 1.87744265080589 g
- Saturated Fat 0.0403740196746449 g
- Serving Size 1 1 Serving (256g)
- Sodium 5.9522497456024 mg
- Sugar 13.395886890607 g
- Trans Fat 0.0498498274257704 g
- Calories 67 calories
Step-by-step
- Add all of the ingredients into the slow cooker.
- Turn the slow cooker on high.
- Place the lid on top, and let cook for 4 hours.
- Serve and enjoy!
Directly combining raw bacon, frozen green beans, and dense root vegetables in a slow cooker for four hours invites structural collapse unless you understand how starch gelatinization and long-chain fats interact. Raw bacon renders large volumes of animal fat and water during prolonged heat exposure, which coats the surrounding ingredients before the starch in the baby red potatoes fully hydrates. Without modification, this surplus liquid prevents the exterior of the potato quarters from firming up, resulting in a cloudy broth and unevenly softened centers. Cutting the baby red potatoes into uniform one-inch pieces ensures heat penetrates the dense flesh evenly within the four-hour cooking window on high. Render the bacon ends in a skillet for eight minutes before transferring them to the slow cooker if you prefer a crisper texture and want to decant excess grease. Frozen green beans undergo blanching prior to packaging, meaning their cellular walls are already softened; adding them alongside raw root vegetables guarantees they will surrender their remaining structural integrity by hour four. For optimal textural contrast, reserve the frozen green beans until the final forty-five minutes of cooking so they retain a bright chlorophyll hue and a slight bite. Store leftovers in an airtight glass container in the refrigerator for up to three days, though reheating will cause the potatoes to absorb additional liquid and soften further. Fat molecules from the pork meld with the savory chicken broth to coat the tongue, while capsaicin from the optional chopped jalapeño pepper cuts through the heavy lipids by stimulating thermal receptors on the palate.
