Best 6 Green Beans Potatoes And Bacon Salad From Liege Recipes

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In the heart of the Belgian city of Liège lies a culinary gem that has captured the taste buds of locals and tourists alike: Green Beans, Potatoes, and Bacon Salad. This vibrant dish, also known as "Salade Liégeoise," is a harmonious blend of flavors and textures that will tantalize your palate. With its medley of fresh green beans, tender potatoes, smoky bacon, tangy vinegar, and aromatic herbs, this salad is a symphony of flavors that will transport you to the vibrant streets of Liège. Accompanying this star of the show are two additional recipes that will elevate your dining experience: a refreshing Cucumber Salad with a hint of mint and a classic Vinaigrette Dressing that brings together the flavors of the salad. Embark on a culinary journey through the flavors of Belgium with this delightful trio of recipes.

Here are our top 6 tried and tested recipes!

SOUTHERN-STYLE GREEN BEANS WITH BACON AND NEW POTATOES



Southern-Style Green Beans with Bacon and New Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 5

8 small new potatoes, halved if large
Salt and freshly ground black pepper
4 slices bacon, cut into thirds
1 medium onion, finely chopped
2 pounds fresh green beans, ends trimmed

Steps:

  • In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.

EASY BEANS & POTATOES WITH BACON



Easy Beans & Potatoes with Bacon image

I created this recipe because I love the combination of green beans with bacon. It's smart when company is coming because you can start the side dish in the slow cooker and continue preparing the rest of the dinner-or visit with your guests! -Barbara Brittain, Santee, California

Provided by Taste of Home

Categories     Side Dishes

Time 6h15m

Yield 10 servings.

Number Of Ingredients 7

8 bacon strips, chopped
1-1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces (about 4 cups)
4 medium potatoes, peeled and cut into 1/2-inch cubes
1 small onion, halved and sliced
1/4 cup reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Cover and refrigerate bacon until serving., In a 5-qt. slow cooker, combine the remaining ingredients; stir in reserved drippings. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in bacon; heat through.

Nutrition Facts : Calories 116 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 256mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges

LIEGE STYLE SALAD



Liege Style Salad image

This hearty salad is typical from the Liege region in Belgium. It can be made with canned beans and pre-cooked bacon strips but the fresh version is way healthier and tastier. Can be served cold as well.

Provided by SunFlower

Categories     Salad     Potato Salad Recipes     No Mayo

Time 45m

Yield 12

Number Of Ingredients 6

2 pounds potatoes, peeled and cubed
2 pounds fresh green beans, trimmed and snapped into 1 1/2 inch pieces
1 pound thick cut bacon
3 small onions, sliced
2 cups balsamic vinegar
salt and pepper to taste

Steps:

  • Place the potatoes in to a pot and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Bring a separate pot of water to a boil. Add the green beans and cook for about 5 minutes. Drain.
  • Fry the bacon in a large skillet over medium heat until crisp. Remove bacon and set aside. Fry onions in the bacon drippings until tender and browned. Remove them and set aside. Pour balsamic vinegar into the skillet and stir to release all of the browned bits from the bottom of the pan.
  • In a large bowl, combine the green beans, potatoes, onions and bacon. Pour the balsamic vinegar over them and toss to coat. Season with salt and pepper.

Nutrition Facts : Calories 288 calories, Carbohydrate 26.7 g, Cholesterol 25.7 mg, Fat 17.3 g, Fiber 4.5 g, Protein 7.6 g, SaturatedFat 5.7 g, Sodium 335.2 mg, Sugar 8.3 g

GREEN BEANS, POTATOES AND BACON SALAD FROM LIEGE



Green Beans, Potatoes and Bacon Salad from Liege image

Make and share this Green Beans, Potatoes and Bacon Salad from Liege recipe from Food.com.

Provided by LikeItLoveIt

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/8 lbs green beans
3 large potatoes
4 ounces smoked streaky bacon, in one piece
1/2 ounce butter
1 tablespoon chopped parsley
1 tablespoon chopped spring onion
1 teaspoon red wine vinegar

Steps:

  • Trim and wash the beans and cook them in boiling, salted water.
  • They must remain firm.
  • At the same time, cook the potatoes in their skins in boiling salted water.
  • While the vegetables are cooking, dice the bacon and fry in 15 g- 1/2 oz.
  • butter until it changes color.
  • When the potatoes are cooked, peel them and cut them into rounds.
  • Drain the beans.
  • Put the beans in a salad bowl, arrange the potatoes all around, sprinkle with the chopped parsley and spring onions, and pour the diced bacon and its fat over the lot.
  • Pour the wine vinegar in the frying pan and boil, scraping up the crunchy remaining bits of bacon and bacon juice until the liquid has reduced considerably.
  • Pour over the salad, and serve warm.

WARM GREEN BEAN, BACON & POTATO SALAD



Warm Green Bean, Bacon & Potato Salad image

This makes a great side, either warm or at room temperature, for steaks and chicken. This dish is much beloved and called for in my catering jobs.

Provided by Motley Oklahoman

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb small red potato
coarse salt and pepper
1 tablespoon olive oil
2 garlic cloves, minced
4 slices bacon, cut crosswise into 1/2-inch pieces
1/2 lb green beans, trimmed and cut into 1 1/2-inch lengths
2 tablespoons fresh lemon juice

Steps:

  • In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly. In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm.
  • Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes. Add to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.

SLOW-COOKED FRESH GREEN BEANS WITH BACON, ONION, AND RED POTATOES



Slow-Cooked Fresh Green Beans with Bacon, Onion, and Red Potatoes image

Nothing better than fresh seasonal ingredients, slow-cooked until they are melt-in-your-mouth tender.

Provided by Lisa Stella

Categories     Side Dish     Vegetables     Green Beans

Time 2h5m

Yield 8

Number Of Ingredients 7

½ pound applewood-smoked bacon
½ large white onion, sliced lengthwise
4 cloves garlic, minced
4 cups chicken broth
2 pounds fresh green beans, trimmed
2 pounds red potatoes, cut into chunks
salt and ground black pepper to taste

Steps:

  • Place bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels, reserving some of the drippings in the Dutch oven.
  • Stir onion in reserved drippings; cook and stir until browned, about 10 minutes. Stir garlic into the onion; cook until softened, 1 to 2 minutes. Pour broth into the Dutch oven; add green beans. Chop bacon and add to the Dutch oven.
  • Bring the broth to a boil, reduce heat to low, and place a cover on the Dutch oven. Simmer the green bean mixture until the beans are tender, about 1 hour. Add potatoes; season with salt and pepper. Continue cooking until the potatoes are tender, about 30 minutes more.

Nutrition Facts : Calories 178.2 calories, Carbohydrate 28.2 g, Cholesterol 12.7 mg, Fat 4.4 g, Fiber 6 g, Protein 8.3 g, SaturatedFat 1.3 g, Sodium 707.9 mg, Sugar 3.6 g

Tips:

  • Choose fresh, young green beans for the best flavor and texture.
  • Trim the green beans by removing the tough ends.
  • Use a sharp knife to slice the potatoes thinly and evenly.
  • Cook the bacon until it is crispy, but not overcooked.
  • Use a light hand when dressing the salad, as too much dressing can overwhelm the other ingredients.
  • Serve the salad immediately, or chill it for later.

Conclusion:

This green beans, potatoes, and bacon salad is a delicious and easy-to-make dish that is perfect for a summer potluck or barbecue. The combination of green beans, potatoes, bacon, and a tangy dressing is sure to please everyone. This salad is also a great way to use up leftover green beans and potatoes.

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