Source: Partnership for Food Safety Education

Southern Green Beans And New Potatoes With Bacon (by Sandra Mihic,
Here's a delicious twist on two favorite side dishes, crisp green beans and tender new potatoes. Who can resist? 
Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes


4 slices hickory smoked bacon
1 teaspoon butter
2 cloves garlic, minced
2 shallots, chopped
1 pound new potatoes, boiled until tender
1 family size frozen French cu green beans, defrosted and drained
Sea salt and ground black pepper to taste
1 teaspoon dried parsley
1 teaspoon dried rosemary

1. Start by washing your hands with warm water and soap for at least 20 seconds before and after handling food. Wash your cutting boards and counter tops with hot soapy water.
2. Remove the outer skin from the garlic and shallots. Wash the potatoes, garlic and shallots: rub by hand or scrub with a clean brush while rinsing under running tap water. Dry with a clean cloth towel or paper towel before cutting vegetables.
3. Fill a large cooking pot with water, at least 2 inches above the potatoes, and drop in the potatoes. Add 1 tablespoon of salt and allow the potatoes to boil on high heat. Boil until the potatoes are tender, about 25 minutes. Using a colander, drain the potatoes, and rinse with cold water. Set aside.
4. Slice bacon into bite size pieces. Heat the skillet. When hot, add sliced bacon. After handling the bacon, wash your hands and the cutting board with hot, soapy water.
5. Cook the bacon until crispy and drain on paper towels. Remove the skillet from the heat and spoon out half of the leftover bacon grease. Let it cool and then discard.
6. Reduce the heat to medium-low and add 1 teaspoon of butter to the skillet. When the butter melts, add the minced garlic and chopped shallots. Sauté for 20-30 seconds.
7. Add the new potatoes, cooking and turning a few times to coat with the fat.
8. Gently stir the green beans with the potatoes until mixed. Season with salt and pepper, dried parsley and rosemary. Crumble the cooked bacon on top and heat, stirring occasionally, until an instant-read thermometer inserted into the vegetables without touching the bottom of the pan reads 165 ºF and the dish is steaming hot. Serve immediately.
9. Enjoy your leftovers! Refrigerate them at 40 ºF or below within two hours.