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GREEN BEANS AND POTATOES

Green Beans and Potatoes - TSLCOne of my favorite side dishes is green beans cooked with potatoes.  I grew up on this dish.  I remember when my mother cooked fresh green beans straight from the garden with new potatoes seasoned with a ham hock and we could not get enough.  They were just that good!

2 pounds fresh, frozen or canned green beans (If fresh, remove ends and break into pieces and wash the beans)

6 or 7 red potatoes, cut in pieces (I have made this using any kind of potatoes)

1 to 2  cups chicken broth or 1 (14.5 ounce) can (You don’t have to use the chicken broth. I just think it makes them better)

1 ham hock (Can use cooked ham, bacon, pork jowl or salt pork about a half cup, chopped)

2 to 3 cups water

1/2 teaspoon black pepper

1 teaspoon salt

1/2 cup finely diced onion (Optional)

1 teaspoon minced garlic (Optional)

Combine all ingredients in a large pot, bring to a boil, then turn to medium low and cook about 1 1/2 hours until potatoes are done and water has cooked down.  You can also do this in the crockpot and let cook on low 6 to 7 hours or high 4 hours.

Note:  You can add a couple teaspoons bacon drippings if you are just using ham. This will add flavor to the beans.

Makes 8 to 10 servings. Enjoy!

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9 Responses

  1. I have been doing them this way for years, I usually make a meal of it.

  2. I have always made my greens beans like this…with bacon..everything the same I just have never tried with chicken broth…

  3. This is unreal. So simple. Put too much fluid in crockpot for scaled down recipe..took off lid..let cook longer. How did I never know about this dish..m guess because I’m a Yankee.

  4. Um um. Thank you for sharing this. This dish is one of the best. My great aunts and ggm would serve this often and if it weren’t for self discipline i would have licked to bowl and turned it up to slurp the liquor remaining. Fresh green beans is a must and just about any potato will do. Never had it with the cabbage. Great site and good recipes. Definitely a ‘go to site’ for creative cooking.

  5. This is a favorite of mine. My mother was from Kentucky, and she made this often, only she added fresh carrots to it and about 15 minutes before she took it off the stove she would add fresh corn cut off the cob. Served with cornbread, it was a full meal : )

  6. You can also cook this in pressure cooker,on high for 15 min. Use only 2 cups of liquid.

  7. I have also used smoked sausage in them

  8. Yum, this is how my mother & I make green beans (without onions or garlic). I grew up in northeastern Ohio & received unseasoned, canned green beans in the school cafeteria. But my Kentucky Mama knew how to make them right. So I learned to eat both but I love the Southern ones & only make them now. The only problem I have been having for the last few years is finding ham hocks around here (central Virginia). I’ve been using bacon/grease. I’ve also used beef broth when chicken broth is unavailable & it makes the beans taste as good as the chicken. My favorite beans are the white half runners. In my book they are the best. But again, I have not found them in this area. Merry Christmas!

    • I too live in VA. Piedmont region. Try asking your butcher, you will probably do best at an independent local market that butchers their own meat. If not, try this: simmer ham bone in enough water that you will use to cook your beans. Then remove bone and discard. I would eliminate the broth from the recipe as you have essentially made your own. I always freeze my ham bone for a later use like this. Great taste and I love the little ham pieces that fall off in the pot to be in my beans! You can use the bone in this way for this recipe or pinto beans, or the water base for vegetable beef soup. Yummy. HTH.

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