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Green beans and potatoes is one of my favorite side dishes. I grew up on this dish. I remember when my mother cooked fresh green beans and potatoes straight from the garden seasoned with a ham hock and we could not get enough. They were just that good! Mama used pork jowl and salt pork or just plain bacon as seasonings in any kind of beans she made for us. Today, I feel like the meal is really not complete if we don’t have some kind of beans and potatoes. Mama always cooked a huge kettle of green beans and potatoes and we had them for several days. I never tired of them with cornbread muffins and would make a meal of just the two dishes.
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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