Green Beans, Potatoes, Carrots and Salt Pork (for a gathering)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
Salt Pork (cured pork), 12 ozPotato, raw, 6 large (3" to 4-1/4" dia.)Carrot - raw, chopped, 6 cupsGreen Beans (snap), 450 gramsOnion Vidalia raw med onion, 148 gram(s) Water to cover the veggies in a stock pot.Spices - To taste (this is an estimate)...1T Velata Lemon Garlic Artisan Rub 1 tsp Fresh Ground Pepper1 tsp Powdered Garlic1 tsp Lawry's Season Salt
Peal and cut potatoes. Cut 1/3 of a cup in to small pieces so they fall apart and help the water to become broth. Add water so they don't turn brown.
Peel and cut carrots and onion into bite size pieces.
Snap green beans or cut ends off and then cut/snap in to 1 in pieces.
Cut the salt pork into bite size pieces. Leave the fatty pieces in ... that is flavor!
Serving Size: 1-2 cups is a meal, 1/2 cup for a side
Add all of the ingredients and spices to a 6-8 qt stock pot and boil until the green beans are tender. The water needs to cover the contents when you start, and it will cook down. Stir every once and a while to help the small bits of potato break down to become like a broth.
Peel and cut carrots and onion into bite size pieces.
Snap green beans or cut ends off and then cut/snap in to 1 in pieces.
Cut the salt pork into bite size pieces. Leave the fatty pieces in ... that is flavor!
Serving Size: 1-2 cups is a meal, 1/2 cup for a side
Add all of the ingredients and spices to a 6-8 qt stock pot and boil until the green beans are tender. The water needs to cover the contents when you start, and it will cook down. Stir every once and a while to help the small bits of potato break down to become like a broth.
Nutritional Info Amount Per Serving
- Calories: 152.8
- Total Fat: 9.3 g
- Cholesterol: 9.8 mg
- Sodium: 191.9 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 3.2 g
- Protein: 2.4 g
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