Enjoy tender green beans and creamy potatoes slow-cooked together in a savory, comforting Southern style. This dish brings back memories of a true country supper.
Author:Richard Langley
Prep Time:15 minutes
Cook Time:60 minutes
Total Time:75 minutes
Yield:6 servings
Category:Side Dish
Method:Slow Simmering
Cuisine:Southern American
Diet:Low Fat
Ingredients
Scale
1 pound fresh green beans, trimmed
1 pound small potatoes (like Yukon Gold or red potatoes), quartered
4 cups water or low-sodium chicken broth
1/2 cup chopped onion
2 cloves garlic, minced
1/4 pound smoked ham hock or 2 slices bacon, chopped (optional)
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 tablespoon butter or olive oil
Instructions
In a large pot or Dutch oven, combine the water or broth, ham hock or bacon (if using), salt, and pepper. Bring this mixture to a simmer over medium heat.
Add the quartered potatoes to the pot. Cook for about 10 minutes until they begin to soften slightly.
Add the trimmed green beans to the pot. The liquid should mostly cover the vegetables; add a little more water if needed.
Bring the mixture back to a gentle simmer. Reduce the heat to low, cover the pot, and cook slowly for 45 minutes to 1 hour, or until the beans are very tender and the potatoes are creamy.
Remove the ham hock before serving. Taste and adjust salt and pepper. Serve hot, spooning some of the savory cooking liquid over the vegetables.
Notes
For extra depth of flavor, use smoked ham hock. Remove the meat before serving.
If you skip the ham or bacon, use a good quality, low-sodium chicken broth for the cooking liquid.
The longer these simmer on low heat, the more tender the beans and potatoes become.
This dish is best when cooked slowly; do not rush the simmering time.