Rachael Ray: Cooked-To-Death Green Beans With Potatoes

Rachael Ray: Carla Hall Cooked-To-Death Green Beans With Potatoes

Carla Hall joined Emeril Lagasse and Rachael Ray for her Friends-Giving episode, bringing with her, her Spicy Cranberry Apple Relish. She then took over the kitchen to make her Cooked-To-Death Green Beans with Potatoes. This a southern dish that is pretty much a staple on the Thanksgiving dinner table, and it’s pretty healthy too! If you’re looking for an easy side dish to whip up this year, choose this one, because you’ll satisfy just about everyone.

To get the recipe for these green beans potatoes, click next page.

Rachael Ray: Cooked-To-Death Green Beans With Potatoes Recipe Ingredients

• 1 large onion – halved and sliced very thin
• 2 garlic cloves – sliced
• 3 C homemade chicken stock or store-bought unsalted broth
• 1 lb green beans – trimmed
• 2 tsp rendered bacon fat
• kosher salt
• 1/4 tsp crushed red chile flakes
• 1 1/2 lbs small Yukon gold ptoatoes (about 18 potatoes) – a strip peeled from each

Rachael Ray: Cooked-To-Death Green Beans With Potatoes Recipe Directions

1. Heat the bacon fat in a 5-qt saucepan over medium-high heat
2. Add the onion and 1 tsp of salt
3. Cook, stirring occasionally, until just tender, approximately 2 minutes
4. Add the garlic and chile flakes, then cook, stirring often, until the onions are tender, about 3 minutes
5. Add the stock, potatoes, and 1 tsp of salt
6. Bring to a boil, then reduce the heat to keep a steady simmer
7. Simmer the potatoes until tender enough to be pierced with a fork
8. Add the green beans, cover, and simmer until tender, about 10 minutes
9. Use a slotted spoot to transfer the green beans and potatoes to a serving dish
10. Bring the liquid to a boil until reduced to about 1 C – approximately 6 minutes
11. Spoon over the vegetables and carefully fold to mix