Green Beans and Taters

• porcijos: 6
• bendras laikas: Total Time: 45 minutes

Ingredientai

• 1 tbsp. canola oil

• 4 oz. pancetta, diced

• 4 medium Yukon gold potatoes, cut in eighths

• ½ cup chicken stock

• ¼ tsp. salt

• ¼ tsp. black pepper

• ⅛ tsp. red pepper

• ¼ tsp. garlic powder

• ¼ tsp. smoked paprika

• 1 Ibs. green beans, trimmed and cut in half

• 1 tbsp. apple cider vinegar

• 1 tbsp. butter, diced

• 1 tbsp. chopped fresh parsley

• 1 tbsp. chopped fresh chives

Nurodymai

1. Heat oil in shallow round enameled cast iron Dutch oven over medium heat, then cook pancetta until browned and crisp.

2. Add chicken stock and stir to scrape up any brown fond from the bottom of the pan, then add potatoes and dry seasonings, stirring to combine. Bring to a simmer, cover with lid and reduce heat to medium low. Cook for 15 minutes.

3. Toss in green beans and vinegar and stir to combine. Bring to a simmer again, cover with lid, reduce heat to medium-low and cook for 20 minutes more or until potatoes are tender.

4. Remove lid and turn off heat. Then swirl in butter, taste and season with more salt if needed. Serve garnished with chopped herbs.