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“This delicious stew has been passed down from my grandma to my mom to me. This is the first time anyone bothered to write it down, since it has always been made by using a "pinch of this" and a "dash of that." Because bacon is already salty, I have ommitted adding any salt into this recipe. My grandma always added a bit of salt to hers, and often used onion salt to give it an added flavor. Also, this is one of those recipes that tastes better and better the longer it sits. The roux forms a gravy like substance over the veggies, so it retains heat well and this stew can be served an hour after it was made and still be warm.”

Ingredients Nutrition


  1. Chop bacon into 1/2 inch pieces and fry until crispy. Set grease aside.
  2. In a pot add the green beans, cooked bacon, pepper, onions, and onion powder. Cover with water (water should completely cover the green beans by about a half an inch.) Bring to a rapid boil. Cook on a medium heat, covered, for 10 minutes.
  3. Add potatoes and continue to cook on medium heat until potatoes and green beans are both fork tender. You may need to add some additinal water- you want the water to come to cover and come to the top of the green beans and potatoes.
  4. Make a roux by mixing the reserved bacon grease with the flour and adding the vinegar. If it is too thick, then add a few tablespoons of water until it is creamy (the consistency of thick pancake batter). Slowly stir the roux into the pot until it is completely incorporated into the water.
  5. Cook over medium heat uncovered, stirring often, until the water/roux mixture has thickened to form a gravy like coating over the vegetables.
  6. Remove from heat. Serve.

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