Slow-cooked string beans and potatoes in a seasoned broth. Lemon Pepper Mix goes in late so it stays bright.
You'll need: Dutch oven
Ingredients
- 4 slices bacon, chopped (optional)
- 1 smoked turkey wing, about 1 lb (optional)
- 1 tbsp unsalted butter or ghee, if skipping the bacon
- 1 medium onion, chopped
- 2 tbsp Mama Nina Mix, for the onion and broth
- 3 cups unsalted or low-sodium chicken broth
- 2 lb fresh green beans, trimmed, snapped into 2-inch pieces
- 1 lb small red or Yukon Gold potatoes, halved, quartered if large
- 3 tbsp Lemon Pepper Mix
- 2 tsp apple cider vinegar, to finish
- 1/2 tsp smoked paprika, use if skipping the turkey (optional)
Method
- Cook the bacon in the Dutch oven over medium heat until crisp, 6–8 minutes. Add the onion and cook until soft, about 5 minutes. Tip: No bacon? Melt the butter and start with the onion.
- Stir in the 2 tbsp Mama Nina Mix and cook 30 seconds. Tip: The Mix blooms in the fat. That is where the flavor starts.
- Add the broth and the turkey wing. Bring to a boil, then cover and simmer 30 minutes. Tip: No turkey? Add the smoked paprika here and simmer just 10 minutes.
- Add the green beans and potatoes. Stir so they sit in the broth. Tip: The broth should come about halfway up. Add a splash of water if it doesn't.
- Cover and simmer on low 25 minutes, until the potatoes are almost tender.
- Stir in the 3 tbsp Lemon Pepper Mix. Cover and simmer 10–15 minutes more, until the beans are soft and the potatoes are tender. Tip: The Lemon Pepper goes in late on purpose. Its lemon tang keeps potatoes firm if it goes in too early.
- Pull the meat off the wing and stir it back in. Throw out the skin and bones.
- Take the pot off the heat and stir in the 2 tsp apple cider vinegar. Serve hot with some of the pot liquor. Tip: A splash of vinegar at the end wakes up the flavor the way salt would.
Also works in: Crock pot: low 6–8 hours. Add the Lemon Pepper Mix for the last 30 minutes.
Good to know: Bacon and smoked turkey are both cured and bring salt. Both are optional.
Don't be salty.
