Garden Green Beans and Baby Red Potatoes with Thyme

Hi everyone! My beans are starting to come in and I had some potatoes, so... I started with a Paula Deen recipe HERE, but did change it a bit. I only wanted to make enough for lunch with maybe a few leftovers.

Leftovers... I do crack myself up:@)

What you need:

My idea of Mise En Place... minus the thyme:

Green Beans and Baby Potatoes (8-10 servings) by Paula Deen

3lbs fresh green beans - I used a big handful.

1/4lb salt pork, diced - I did not use this.

1/4 C bacon grease - I used less than a tablespoon.

2 C chicken broth - I used less than 1 tsp of Chicken Better Than Bouillon and 1/2 C water.

2-3 tsp House Seasoning - I used 1/2 tsp kosher salt, 1/8 tsp both pepper and garlic powder.

12 small potatoes - Mine were about 1".

1 onion cut into slivers - I used about 1/3 C.

1/2 stick butter - I didn't think this was necessary, there's lots of flavor without it.

Ground black pepper - Love it, but didn't need extra.

I'm adding 1 tsp fresh thyme from the garden, if making Paula's recipe I'd add 3-4 tsp.

Paula's Directions:

1. Clean beans and cut into 2 or 3 bite size pieces.
2. In large cast iron dutch oven brown salt pork in bacon fat for about 10 mins. 
3. Toss the beans in and stir.
4. Add broth and House Seasoning, cover and cook for 30 minutes, or until beans are half done.
5. Peel a center strip from each new potato. At the end of 30 minutes add potatoes, onion and more broth if needed.
6. Cook tightly covered until potatoes are cooked, approx 30 minutes.
7. Add butter, cock lid to evaporate some of the liquid.

What I did, I was hoping the beans wouldn't get too mushy:

1. Tossed everything except thyme into the pot, brought to a gentle boil, reduced to a simmer and cooked covered for 25 minutes.
2. Gave it a stir, there was still plenty of liquid, so I added about 1 tsp fresh chopped thyme and then cocked the lid so some of the liquid could evaporate. Cooked for an additional 12 minutes.

Notes:

• My poor over-cooked (but oh so yummy) beans... Next time, I'll cook the potatoes for 15-20 minutes, then add the beans.
• They were just a little salty for me so I'll probably cut back on the House Seasoning and Better Than Bouillon a touch next time. 
• I'd add more thyme.
• Over all-This is very tasty and I'll make it again, as a matter of fact I'm looking forward to making it for my sons soon. I like the flavor the bacon fat and chicken broth bring.
• Gardening note: I mentioned previously my bean blooms were purple this year, these seeds are Burpee's Contender. They appear to be a thinner bean than the Blue Lake that I've used in the past. Tasty, but probably more tender and much faster cooking.

Have a happy day:@)

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