1Snap off both ends of fresh greens beans, then snap in half and place in colander and rise and set aside.
2In large pot (dutch oven) lightly brown salt pork in bacon grease over medium heat turning often. Cook about 10 minutes. Toss beans into pot, Stir with wooden spoon to coat well with pork fat.
3Add chicken broth and (PAULA DEENS)house dressings(to follow)cover and cook over medium heat and cook 30 minutes.
4While beans are cooking, rinse potatoes and peel a center strip around each potatoe with potatoe peeler. At the end of 30 minutes, put in potatoes and onions. Add more broth if needed. Cook covered tightly until potatoes are tender.
1 cup table salt
1/4 cup black pepper
1/4 cup garlic powder
Mix together and store in an airtight container for up to six months.