Southern Green Beans and Potatoes

 

This was my favorite dish growing up. It still is.  My Mom would 

get fresh green beans from her garden and we would sit on the 

back porch and “snap” them as we talked.  She would start off

with chicken broth she had stored in the freezer from a chicken she 

had boiled.  Then she would add a couple ham hocks or shanks from

her last Easter ham.  She would add potatoes and let them simmer on

top of the stove all day.  We could always tell we were having beans

when she had cornbread in the oven.  These are to die for.

 

Southern Green Beans and Potatoes

2 quarts water

2 meaty smoked ham hocks or ham bone

2 pounds fresh green beans

1 carton of Chicken Stock

1 teaspoon freshly cracked black pepper, or to taste

1 cup chopped onion

1-pound potatoes, chopped into chunks (about 3-4 medium)

Salt and pepper, to taste

 

Rinse, trim and snap green beans in half. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

Fill pot with water and add ham bone or hocks.  Bring to a rolling boil. Reduce heat to medium boil and cook for 30 minutes. 

 

 

 

 

 

 

 

 

 

Add your beans to the pot and drop in your bouillon cube or powder.  Add the onion and black pepper and bring back up to a boil for about 10 minutes. Reduce to a very low simmer, and cook, uncovered for 1 hour.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove hocks and set aside.  When they are cool enough to handle pull the meat off the bone and add to the pot of beans. 

 

 

 

 

 

 

 

 

 

 

 

Add potatoes and continue cooking on medium until tender, about 25 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 Add salt and pepper to taste.

 

 

 

 

 

  

 

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