Eastern Shore Green Beans is reminiscent of summers past, way past. I spent many summer days with my grandmother, my namesake, who lived two doors down. We had a worn path that we traveled between our houses by foot or bike. My grandfather seemed to grow everything in his garden. We would shuck corn, shell lima beans on the side porch, pick raspberries for jam and stop to smell the many roses along the garden paths. Many vegetables were prepared to be frozen, placed in little plastic bags with twist ties and stuffed into little white boxes.
However, there were those sultry days long before air conditioning existed, where a hot meal would be served in the kitchen at noon for “supper”. This would be one of those types of meals where we enjoyed the freshness of the season. The green beans and little quartered red potatoes were tenderly flavored with strips of bacon and a bit of butter. Season with a little salt and pepper and you can call it a meal. I close my eyes and I have traveled back in time.
Serves: 6-8 servings
- 2 quarts of fresh green beans, washed, ends trimmed
- 10 small red potatoes, washed, quartered
- Water~enough to cover beans and potatoes~about an inch above
- 3 slices of bacon cut into thin strips
- 2 T. butter
- Salt and pepper to taste
- Wash and trim ends of green beans.
- Wash and quarter the small red potatoes.
- Place beans and potatoes in a 2 quart pot and cover with water.
- Add the bacon strips and the butter.
- Bring to a boil and return to a simmer for about 15 minutes.
- Remove from heat and cover. Let it rest.
- Before serving, warm up and add salt and pepper to taste.
- Serve in a bowl with juices.