For more than 60 years,
a publication centered on life in Mississippi.
Today is September 27, 2022

Snap Beans with Apple-Smoked Bacon

Side Dishes



12 Tbsp. butter
1 lb. apple-smoked bacon, coarsely chopped
1 1/2 to 2 lbs. fresh snap beans
1 large onion, thinly sliced
6 to 8 small red potatoes, halved or quartered
1 tsp. fresh tarragon leaves
1/2 tsp. Pickapeppa sauce
1 tsp. fresh thyme leaves


In a Dutch oven, melt butter over low heat, then add the bacon, beans and onion. Increase the heat to medium, cover and cook for 30 minutes, stirring often. If the beans begin to stick to the bottom, add butter as needed. Reduce heat to low and add potatoes and spices. Cook, covered, stirring often, for about 20 minutes or until the potatoes are soft enough to stick a fork into them. Remove from heat and serve immediately. Yield: 6 to 8 servings


From “On the Coast: Mississippi Tales and Recipes,” by Troy Gilbert and Matthew Mayfield. Recipe reprinted with permission from Pelican Publishing Co.

Site designed by Marketing Alliance, Inc.