Southern Green Beans Ham Potatoes Recipes

Steps:

• Place ham hocks or shanks in water enough to cover & let simmer a good 2 hours. Remove ham & set aside to cool. Reserve broth. When cool enough to handle, cut into chunks. In a large heavy stock pot, melt butter on medium high. Add onions and garlic and ham. Cook until onions and garlic are tender and meat has browned a bit. Turn down the heat to medium and add green beans, chicken broth and 3 cans full of the broth from the cooked ham hocks. Just cover the beans with the liquid. If you need a bit more water, add it. Cover and cook beans for about an hour. Add, sugar, salt and pepper and stir well. Add potatoes and cook covered for another 25 to 35 minutes, or until the potatoes are fork tender. Remove lid for the last 10 minutes of cook time. Check and re-season if necessary. Crock pot method: place all in the pot & cook on low all day! Before serving remove the ham & cut into pieces & stir back into the beans & potatoes!

Steps:

• Place ham hock and 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).
• Wash beans, cut off ends and break in half.
• Add beans, salt, sugar, garlic, pepper and parsley to the ham hocks.
• Let it come to a boil, then turn burner to medium, to medium-low.
• Let it 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.
• Boil until tender.

Steps:

• Melt butter in a large pan over medium heat.
• Saute ham and onions for 5 minutes.
• Except for the red bell pepper, add the rest of the ingredients.
• Bring to a boil.
• Reduce heat to low, cook and cover for 15-20 minutes adding the red bell pepper for the last 2-3 minutes.

Steps:

• In a large pot, fill with enough water to just cover ham hocks and bring to a boil. Cover and simmer 45 minutes. Add beans and sugar and continue cooking another 25 minutes. Add potatoes and salt and cook until potatoes are tender, about 20 minutes more. Remove hocks from pot and remove meat from the bone. Add meat back to the pot, add salt and pepper, to taste, and serve.

Steps:

• Place a large nonstick skillet over medium heat. Pour in the vegetable oil. Spread the ham in the skillet in a thin layer. Cook, stirring occasionally, until it turns brown and crispy. Remove half of the ham shards from the skillet and place on a paper-towel lined plate. Leave the remaining ham and any fat that has rendered in the skillet.
• Add the green beans, chicken stock, pepper and salt to the skillet. Reduce the heat to medium-low and simmer, stirring occasionally, until the stock reduces and darkens in color and the beans are soft but hold their shape, about 30 minutes. Pour into a serving platter and sprinkle with the reserved crispy ham.

Steps:

• Place ham steak, potatoes, green beans, onion, and butter in a large pot with just enough water to cover. Season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.

Steps:

• In pot cover green beans with water and boil till tender with potatoes and bacon (or ham hock); drain.
• Add your favorite seasoning (I like butter, salt, and pepper).
• Remember ham hocks take a little longer than green beans, so if you use a ham hock, boil it first till tender then add the rest and cook. I personally never use ham hock due to fat content--I usually just use the bacon strips. I only listed it here as it was in the old south recipe.

Steps:

• Fry the bacon or the ham hock until the fat starts to render out.
• Add canned green beans, including the water in the can.
• Salt and pepper to taste.
• Add the potatoes and just enough water to cover; cook for about 25 minutes.
• For fresh green beans:.
• Sauté the pork after you have washed and cut the green beans in half; add to pot. Cover with water. Add salt and pepper and cook until tender on low heat.
• Add in potatoes and cook a little longer until the potatoes are done.