ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
My husband, Gordon, and all my Southern friends really prefer their green beans literally boiled until soft. They eat them with hot pepper sauce.
Yield: 6 to 8 servings
¼ pound thick-sliced bacon, cut into ½ inch pieces
½ cup chopped onions
1 pound small red new potatoes, quartered
1-1/2 pounds fresh green beans
1 cup chicken stock
1. Saute bacon in a large heavy skillet and drain off most of the fat. Add onion and cook until softened. Add potatoes and cook, turning occasionally, until potatoes are slightly brown, then add green beans and enough water to cover. Cook, covered, about 30 minutes. As the water level goes down, add chicken stock. Cook at least 30 minutes longer or even up to 4 or more hours. If the liquid level is too high, uncover and simmer until reduced to desired level. Serve.