Southern Green Beans, Bacon, and Potatoes
I recommend cooking this recipe on high for 4 hours to get the potatoes and the veggies all ready, then to drop the heat to not let them overcook. I suggest serving this southern treat with cornbread.
I recommend cooking this recipe on high for 4 hours to get the potatoes and the veggies all ready, then to drop the heat to not let them overcook. I suggest serving this southern treat with cornbread.
- Carbohydrate 0.745804520354667 g
- Cholesterol 0 mg
- Fat 0.013306060161231 g
- Fiber 0.0672703395577388 g
- Protein 0.142126685305894 g
- Saturated Fat 0.00272378537464493 g
- Serving Size 1 1 Serving (229g)
- Sodium 0.392992712269062 mg
- Sugar 0.678534180796928 g
- Trans Fat 0.00326774572577035 g
- Calories 3 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!
Why are the potatoes dissolving into mush while the green beans remain strangely tough? Balancing root vegetables and quick-cooking pods in a single vessel requires understanding how density and moisture dictate tenderness. When combining starch, pork, and legumes in a prolonged heat environment, technique dictates success.
- Bacon ends render considerable fat; substituting standard sliced bacon requires retaining the drippings to ensure the broth coats the vegetables adequately.
- Baby red potatoes contain lower starch content than russets, holding their shape during extended simmering without disintegrating into the liquid.
- Frozen green beans release cell-wall water upon thawing, so measuring chicken broth precisely prevents the braising liquid from becoming overly diluted.
- Mincing fresh garlic distributes allicin evenly throughout the pot, whereas powdered garlic will clump when exposed to high humidity and sustained moisture.
Overcrowding the slow cooker prevents even heat distribution, leaving central potatoes undercooked while outer edges disintegrate. Maintaining a strict four-hour cooking window on high heat ensures the starch gelatinizes properly without breaking down completely.
