2 teaspoons rendered bacon fat*
1 large onion, halved and very thinly sliced
2 garlic cloves, sliced
1/4 teaspoon crushed red chile flakes
3 cups homemade chicken stock or store-bought unsalted broth
1 1/2 pounds small Yukon gold potatoes (about 18), a strip peeled from each
1 pound green beans, trimmed and cut up in 1" pieces
How to make it:
Heat the bacon fat in a 5-quart saucepan over medium-high heat. Add the onion and 1
teaspoon salt. Cook, stirring occasionally, until just tender, about 2 minutes. Add
the garlic and chile flakes and cook, stirring frequently, until the onions are
tender, about 3 minutes.
Add the stock, potatoes and 1 teaspoon salt. Bring to a boil, then reduce the heat
to maintain a steady simmer. Simmer until the potatoes are just tender enough to be
pierced with a fork, but are still firm.
Add the green beans, cover, and simmer until very tender, about 10 minutes. Use a
slotted spoon to transfer the potatoes and green beans to a serving dish. Bring the
liquid to a boil and boil until reduced to 1 cup, about 6 minutes. Spoon over the
vegetables and gently fold to mix. Serve hot.
*If you don’t have rendered bacon fat on hand, you can cook 4 strips to get the fat
needed in this recipe. You can then crumble the cooked bacon on at the end too