Best Country Style Green Beans Ham New Potatoes Recipes

NEW POTATOES WITH GREEN BEANS, COUNTRY-STYLE

Steps:

• In large pot, heat margarine with ham pieces and onion; cook until onion is tender and ham is nicely browned.
• Add green beans, potatoes, salt, pepper, chicken broth, thyme, parsley, and marjoram, stirring mixture thoroughly.
• Bring mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer, for 20 minutes, or until potatoes are tender, stirring occasionally.
• Note: If you prefer to use smoked ham in this recipe, adjust your seasoning for salt to taste.

COUNTRY GREEN BEANS

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender. Drain if necessary.

COUNTRY STYLE GREEN BEANS, HAM & NEW POTATOES

Steps:

• 1. In a large soup pot add all ingredients except potatoes - heat over medium heat until it comes to a boil. You want to have enough liquid to just barely cover the beans. Reduce heat and simmer another 2 - 3 hours.
• 2. Check for seasoning and adjust as needed. If it tastes a little salty it's OK, the potatoes will soak some of that up. The beans should be very tender and beginning to fall apart.
• 3. Add the new potatoes and push them down into the beans so that they're covered with liquid. If more liquid is needed add more chicken stock or water.
• 4. Raise heat to medium and bring liquid to a boil - cover and boil for 20 minutes or until potatoes are done. Taste again and adjust seasoning as needed. Enjoy!
• 5. NOTES: The beer and the bacon grease make all the difference in the taste so don't leave that out.

NEW POTATOES, GREEN BEANS AND HAM

Steps:

• I cook this in a crockpot all day, but may be cooked in a dutch oven on the stove, also.
• Add all the ingredients and cover, cook on low for 8 to 10 hours.
• If cooking on the stove you may need more broth, but the crockpot makes broth as it cooks, so you shouldn't need any more.
• Use your own judgement on the amount of broth.
• Serve with fresh, sliced tomatoes and corn bread for a great Southern meal.

SLOW COOKER GREEN BEANS, HAM AND POTATOES

Steps:

• Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.
• Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.
• To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.

GREEN BEANS WITH HAM HOCK AND NEW POTATOES

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.

GREEN BEANS AND COUNTRY HAM, SOUTHERN-STYLE RECIPE - (4/5)

Steps:

• Place the ham slices in a large sauté pan. Add about 3 cups of water. Bring to a boil, then reduce heat, cover and simmer until ham is tender. Remove ham from pot and cut into small pieces. Return to the pot and add the beans, potatoes and onions. Season with pepper. Add a bit more water if needed, but not too much. Bring back to a boil, then reduce heat, cover and simmer until beans are very tender, about 1 hour. (Cooking time will depend on the age of the beans.) Taste the beans and add salt if needed but, since country ham is very salty, additional salt will probably not be necessary. If there appears to be too much broth, cook on high without the cover until some of the moisture evaporates. Add butter to beans and stir until melted; replace lid and cook an additional 10 minutes. This will keep, covered, over low heat until serving. Notes: If you want a meatier main dish, add some smoked ham pieces when you add the beans. For most people, more country ham would make it too salty. Instead of large potatoes, you can use about one pound baby or creamer potatoes, halved if large. I like yukon gold, but any boiling potato is fine.

COUNTRY STYLE GREEN BEANS WITH RED POTATOES

Steps:

• Place the ham hock('s) and onion into a 4 quart Dutch oven and fill half way full with water.
• Season water with salt, pepper and garlic powder and bring to a boil, then cover and simmer over low heat until meat falls off the bones, about 2 hours. Remove the bones and skin; return the meat to the pot.
• Discard bones and skin.
• Add the green beans to the Dutch oven and simmer for 20 minutes, then add the potatoes. Simmer for 10 to 15 minutes more, or until they can be easily pierced with a fork.

SOUTHERN GREEN BEANS, HAM & 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.