Why does the picture seem to include a starchy peans like pinto?
Meatless Mountain Green Beans with Potatoes
From EatingWell: July/August 2013
In the southern Appalachian Mountains, green beans were cooked at the back of the stove in a bacon-seasoned broth with new potatoes added in the final part of the long, slow process. The result is a vegetable dish so imbued with meaty flavor that it was regularly served as the main part of an otherwise meatless meal with slaw, fresh tomatoes, sliced cucumbers, raw onion and cornbread. Here the meaty flavor in this vegetarian green bean recipe is created without pork by using smoked Spanish paprika and olive oil. Look for smoked paprika with other spices in well-stocked supermarkets.
3 Reviews for Meatless Mountain Green Beans with Potatoes
I live in the south and have struggled to make a version of the traditional beans and fat back, streak a'lean without all that not good for me fat. This is it! I was I initially skeptical but became a believer after tasting. My husband who hates eating healthy also loved these so they are a winner. I have a SIL from TN who gave them 2 thumbs up which I consider a ringing endorsement as he is not a transplanted Southerner as I am.
Unbelievably satisfying. Comfort food at its best and low in fat and calories to boot! How can you go wrong? I would add a nice crusty bread to sop up the broth the next time I make this. And I WILL be making this again. This is a keeper.