One of my favorite things about summer is all the fresh produce. I love going to the local farmer’s and tailgate markets and seeing what everyone has grown. The pallet of colors always amazes Miss Maddy…. lots of ooohhhs and aaahhhs 🙂
I remember the fresh produce my granny would grow in the summer time. It always excited us to visit with her because we knew her table was going to be bountifull with tons of stuff from the garden. I have to admit my favorite thing that she would serve was seasoned green beans and new potaotes. The freshest tasting veggies EVER!! And much better than anything you can buy in tin cans to heat up and serve.
Traditionally my granny said that bacon grease (or drippin’s as she called them) were used to season the beans and potatoes. Because of her pork allergies she was never able to season them that way. So instead she used a beef smoked sausage. It is equally delicious in my opinion and quite a bit healthier, so I’ve continued to make the crock pot green beans and potatoes in the same way.
Here is how I do it:
- 3 lbs of green beans, strings removed, ends cut off and broken in half
- 2 – 3 lbs of new potatoes, no bigger than 2″ in size (if bigger, cut to 2″ cubes), washed
- 2 cups of chicken or vegetable broth
- 2 teaspoons of salt
- 1/2 teaspoon of black pepper
- 1 lb of beef smoked sausage or kielbasa, cut into 1 1/2″ pieces
- Place the everything into a Crock-Pot® except for the meat.
- Cover and cook on low for 6 – 8 hours or high for 3 – 4 hours, you are looking for the potatoes to be fork tender when done.
- The last 30 – 45 minutes add the smoked sausage, stirring to incorporate.
- Serve with cornbread or biscuits.