This is an old-fashioned kind of recipe. Cooked this way, you might think the beans are way overcooked, but really, they are only cooked until they submit to the flavors of the broth and become soft. Now, that’s not to say that if you like crispy veggies this is not for you! It is a different animal altogether.
I make this really meaty and even though it is a side-dish, I sometimes like to have it by itself for lunch almost like a soup with the broth added. serving it with corn bread. Oh my. It does make my soul want to leap. It is also very good served with something like meatloaf, or Swiss Steak. I like it with a lot of things, but the things that go with this best are usually, down-home comfort foods like your grandmother used to make.
This is quite like a similar recipe for just green beans that has no potatoes but just uses bacon. Or you can use whatever kind of pork you like, or even smoked turkey. The meat is in there for flavor, so use what appeals to you.
Treat your guest to old-fashioned Southern charm and serve it up for your Sunday dinner. I can only dream of adding this to my table along with all the fixin’s my dear Aunt Florence used to make for Sunday Supper when we went to visit her down in Fouke, Arkansas. She had fried chicken, and everything else. If you had something you didn’t want cooked up and put on the table, you’d best hide it or tie it down somewhere. Like hurricanes driving boats out to sea, my aunt cooked up a storm. And with recipes like this, you can too.
They’ll be waxing poetic of your memory years from now….
Southern-Style Green Beans with Potatoes
- 10 ounces chopped smoked ham or pork shoulder
- 2 tablespoons oil or bacon grease
- 1/2 cup chopped yellow onion
- 2-3 cloves garlic, sliced
- 4 cups broth or water (I used 2 cups chicken, 2 cups vegetable, each made from base)
- 12 ounces fresh green beans, trimmed
- 1 pound new red potatoes, cut into chunks
- salt and black pepper
- Saute ham, onion and garlic in oil or bacon grease until the onions soften.
- Add the broth and green beans; bring to a boil, then reduce heat, cover and simmer for 30 minutes.
- Add the potatoes and season to taste with salt and pepper; bring back to a boil, then reduce heat, cover and simmer for 30-45 minutes or until potatoes are tender when pierced with a fork.
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