Serves: 4
Total Calories: 141

4 cups water
1/2 pound green beans trimmed and cut in 1-inch pieces (2 cups)
4 potatoes small new, scrubbed and each cut in 8 pieces
1 1/2 teaspoons salt
5 slices bacon
1/4 cup onion chopped
1/4 teaspoon black pepper

In a medium saucepan, place water, beans, potatoes and 1 teaspoon of the salt. Over medium-high heat, bring to a boil reduce heat to low, cover and simmer until tender. Drain and rinse vegetables briefly in cold water to stop the cooking. Cover and set aside.

In a 12-inch skillet over medium-high heat, cook bacon and onion until bacon is crisp and onion is tender. Drain off all but 1 tablespoon of the bacon drippings. Add beans and potatoes and toss until well coated with bacon and onion. Sprinkle with remaining 1/2 teaspoon salt and pepper.

"Two popular vegetables in one colorful dish. Add chunks of ham or cooked Polish sausage for a more hearty dish."

Nutritional Facts:

Serves: 4
Total Calories: 141
Calories from Fat: 38

More Recipes from the Express Lane Recipes Cookbook:
Easy Oven Broccoli
Green Beans And Bacon
Mexicali Potatoes
Prairie Potato Wedges
Sweet 'N' Saucy Carrots
Zucchini Saute