Southern Green Beans Potatoes Recipes

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.

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:

• In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.

Steps:

• Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes. Drain the bacon pieces on a paper towel-lined plate.
• Melt the butter in a skillet with a lid over medium-low heat, and cook and stir the onion until translucent, about 5 minutes. Stir in the cooked bacon, green beans, potatoes, garlic, and chicken broth. Bring to a boil, cover, and simmer over low heat until the green beans are tender, about 10 minutes. Sprinkle with vinegar, salt, and pepper, and serve.

Steps:

• In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
• In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.

Steps:

• In a saucepan that has a tight-fitting lid, melt butter or cook bacon on medium heat. Remove bacon when finished cooking (if you're are using it) and set it aside.
• Add sliced onion & minced garlic to butter or bacon fat. Saute until onions are clear. Be sure to stir often. If you are using bacon, scrape the bottom of the pan to get the bacon bits up and prevent burning.
• Add chicken broth & bring to a boil. Scrape the bottom of the pan again if you are using bacon to avoid a burnt flavor.
• Add quartered potatoes & creole seasoning. Place potatoes flesh side down & cover the pan with a lid. Cook for 15 minutes. Do not uncover pan during this time.
• Stir potatoes after 15 minutes. Add green beans to the top of the pan. Gently push them down between potatoes but do not immerse them in the liquid. Cover with lid again & cook for 10 more minutes. (Note: If you are using frozen green beans, it may take 5 extra minutes to cook because of the decrease in temperature.).
• Chop cooked bacon & add to the top of your vegetables (if using bacon) & serve.

Steps:

• In a 6-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until beans are tender, 6-8 hours. Stir in butter and lemon juice. Remove with a slotted spoon.

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.