1. • Start by snapping the fresh green beans. While you can use frozen ones, fresh green beans are always the better option. Snap them into thirds or halves, depending on your preference.
2. • Next, it's time to cut the bacon into 1-inch strips. We're not going for super crispiness here, just a little elasticity. We'll render the fat from the bacon to add flavor to our dish.
   
   

• Cut the small potatoes in half and then quarter them. The goal is to keep the sizes uniform, so they cook evenly.

 

• Roughly chop a medium-sized red onion. Red onions are a fantastic choice for flavor and color.

 

• Heat a pot on medium-high heat and render the bacon fat. You can use turkey bacon as an alternative if you prefer.

 

• Once the bacon is ready, remove it from the pot and place it on a plate lined with paper towels to absorb excess grease.

 

• Add the red onion to the pot and cook until softened. Don't overcook them; we're aiming to soften them, not caramelize.

 

• Add minced garlic and stir until fragrant.

 

• Return the heat to medium and reintroduce the bacon grease and onions.

 

• Add the quartered potatoes, ensuring they're well-coated with the bacon fat, onions, and garlic.

 

• Season the mixture with salt, pepper, sugar, and Creole seasoning. The Creole Kick adds a unique flavor with less salt content.

 

• Now, it's time to introduce the star of the show – the fresh green beans. Stir everything together, ensuring the beans are well-coated.

 

• Add a couple of cups of water or chicken broth. You want the liquid to cover about half of the pot's contents. If you prefer, chicken broth can add extra flavor.

 

• Stir everything together, making sure the green beans are close to touching the liquid.

 

• Cover the pot, bring it to a boil, and then reduce the heat to a simmer. Let it simmer for one hour.

 

• After one hour, test the potatoes for doneness. They should be fork-tender.