Looking for something nutritious and delicious for a quick autumn meal? Potatoes and Shellie beans combine with onions and bacon (faux bacon is just fine) for a nice harvest casserole. If you've canned or frozen your Shellie beans, now is the time to get them out! Harvest some onions and potatoes or pick some up at the Sugarcreek Township farm market (every Friday 3- 7 p.m. until Nov 22). Pull some bacon (real or otherwise) out of the freezer and you’re in business.
If you have nice tender young potatoes just scrub them up and cut them in half; older, larger potatoes may require some peeling and cutting into chunks. This recipe serves 4 as a side dish, but the recipe doubles easily if you would like to serve this with some crusty bread for a quick weekend lunch. Note: if you are using store-bought canned Shellie beans, just drain them and add them during the last hour of cooking to heat them through.
- 2 cups trimmed and cut green Shellie beans
- 3 fresh Yukon gold or red potatoes, sliced about 1/4 inch thick
- 1 medium onion, sliced
- 1 teaspoon dried dill weed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
Butter the inside of the crockpot. Layer sliced potatoes, sliced onion and green beans, sprinkling with dill and salt and pepper as you go. Dot with a tablespoon of butter and add about 2 tablespoons of water. Cover and cook on high for 4 hours (or on low for about 8 hours).
At the end of the cooking time, add some bits of cooked bacon/faux bacon.
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