Since we're talking about my southern roots today and about good old country cooking...here's another great recipe I grew up on. My Mom used to come in from her garden and say, I'm fixin' to make a "mess o' beans and cornbread for supper."... And oh what a supper it was! Those beans would cook all day on the stove and smell so good. I make mine in the crockpot and they are perfect at the end of the day....
Southern Green Beans and Ham
2 ham hocks or 1-2 lb. Ham diced
4 slices bacon (raw)
2 onions, coarsely sliced
2 teaspoons salt
1 teaspoon sugar
1 clove of garlic, minced
2 -3 lbs fresh green beans
2 lbs new potatoes, quartered, peeled
If using ham hocks, place them along with the bacon in large Dutch oven pot or soup pot; cover with water. Bring to a rapid boil. Turn burner to medium to medium-high and let it come to a medium boil. Add the sliced onion. Let this cook while you wash and snap your beans (about an hour or more). If using a cooked ham, just add the bacon and onion at this stage and the ham will go in later.
Wash beans, cut off ends and break in half. Add beans, salt, sugar, and garlic to the ham hocks. Let it come to a boil and cook for about 15 minutes. If you want to continue cooking them on the top of the stove, turn down the heat to medium and continue to slow boil for about an hour or more or less, depending on how well you like your beans cooked. About 15-20 minutes before done, add your potatoes. If you are using a cooked ham instead of ham hocks, you can add it with the potatoes. Continue slow cooking until tender. Remove ham hocks from pot and dice or shred and mix in.
If you want to slow cook your beans, move everything over to a crockpot, and cook on low for 6 hours.