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There’s a church potluck scene in When Love Endures, which always makes me think about my favorite potluck dishes. These green beans and new potatoes are always a big hit. That’s why I chose to share with you today.

The recipe is an adaptation of how my grandmother and mother cooked green beans. You can also find dozens of recipes in Southern cookbooks or on food websites. But this one has family twists like cooking in chicken broth, using red onions, not white, and a secret ingredient—that dash of Worcestershire sauce. All of which give the green beans a flavorful taste.

I don’t think my mother or grandmother ever used a recipe. They simply washed and snapped the beans, quartered the new potatoes, and simmered on the stove all afternoon, filling the house with the most delicious aroma.

I usually cook our beans in my six-quart crockpot. They taste as wonderful as those cooked on the stovetop. I can tell you, folks gobble them up whenever I take green beans and new potatoes to church potlucks along with a batch of corn bread muffins.

Same as Nick pigs out on Sarah Fitzpatrick’s Zucchini cake at their church potluck.


FRESH GREEN BEANS with New Potatoes


6-8 slices of bacon, chopped

1 large red onion sliced

2-3 pounds of green beans, trimmed and snapped (can be left whole if desired)

8 small new potatoes, quartered or sliced

32 ounces chicken broth

1 Tablespoon white vinegar

Dash of Lea and Perrin Worcestershire sauce


Cook chopped bacon in a skillet over medium heat until evenly browned.

Drain the bacon pieces on a paper towel-lined plate.

Cook the sliced onion in bacon drippings until translucent.

Place cooked bacon and onions, green beans (snapped or whole), and quartered or sliced new potatoes in crock pot and cover with chicken broth.

Simmer on low heat until the green beans are tender. 6-8 hours. You can also cook in a Dutch oven on stovetop until done.

Before serving, sprinkle with vinegar, Lea and Perrin Worcestershire sauce, and pepper to taste and toss.

Yummy when serve with cornbread, rolls, or biscuits. It’s sure to become a family favorite and a hit at potluck meals.

FYI: All portions can be increased or decreased depending upon how many servings you want. Nutritionists recommend one cup cooked green beans per person. I find most people come back for seconds so I plan accordingly.

While you’re letting the green beans cook, check out Judythe’s  Fitzpatrick Family Series: Eight Preacher Kids Each with a Sweet Love Story of their own.

When Love Endures Fitzpatrick Family: Sarah

By Judythe Morgan

Sarah Fitzpatrick, pianist extraordinaire, gave up on true love when her high school boyfriend, Nick Stephens, ran off to marry his pregnant ex-girlfriend.

Nick’s daughter shows up in her music class eleven years later. One look at the man, and old dreams come back to life. She must find a way to keep the little girl and Nick out of her heart. She won’t risk losing everything again.

Nick Stephens has other plans. Sarah is, and always has been, the love of his life and he’s back in Burton, TX to prove it. But there are secrets Nick must keep, from Sarah and his daughter. Secrets that could destroy everything he hopes to build.

Can their second chance survive new secrets?

Want to read more? You can find When Love Endures on Amazon and Barnes and Noble

About the Author:

Judythe Morgan traveled a lot as an Army brat then Army wife. She’s been a teacher, an antiques dealer, former mayor’s wife, and sometimes-church pianist. Mommy to an Old English sheepdog named Finnegan MacCool and a Maltese named Buster, there’s always a wild adventure brewing on their walks.

Her diverse experiences make her life full, her characters vivid, and her stories authentic and award-winning. Besides fiction, she writes a weekly blog at www.judythewriter.com  Sign up for her free newsletter at https://judythemorgan.com/contact/ to keep up with her latest news and subscriber-only sneak peaks.

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