This recipe is wonderfully flavorful. Even people who aren't crazy about green beans can enjoy them. Although it does take a while to make, they are well worth it! I got this recipe from the Food Network, courtesy of Paula Deen. If you don't have salt pork, you can use bacon instead. Also, please note that the House Seasoning recipe is for a batch, NOT to be used in this recipe only.
Remove the ends from the beans. Snap the beans into two pieces, place into a colander, wash, and set aside to drain.
Meanwhile, in a large cast iron( dutch oven), lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth and house seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add the butter and season with pepper.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.