This dish was made during the 2013 Siouxland Renaissance Festival on a cooking fire. You can great this dish at home either on a stove top or on a cooking fire. I used a cast iron pot and would recommend using the same.
1 lb. bacon, cut up in 1 inch strips
1 cup fresh green beans, washed and trimmed
4 large carrots, large julienne cut
4 medium red potatoes, washed and 3/4″ cubed
2 medium gloves of garlic
sea salt (to taste)
Over medium heat add the bacon. The fat will render quicker than it will cook. When the bacon is half done, remove it from the pot and pour the bacon fat into a bowl (do not dispose of it yet). Put the pot back on the heat and add 4 tablespoons of bacon fat (olive oil may be used if you are watching your fat content). Add all the vegetables at one time to the pot and stir constantly for two minutes. Add the bacon back in to the pot and continue cooking for 4 more minutes. Add a 1/4 cup of water and continue to stir. The dish is ready when the carrots and potatoes are tender. Remove from heat and let it set for 2 minutes before serving.