Ham And Green Beans With Potatoes Recipes

Steps:

• Combine ham hocks, onion, garlic, celery, thyme, bay leaf, chile, 3/4 teaspoon salt, and the water in a large pot. Bring to a boil over high heat. Reduce heat, and simmer, uncovered, 1 hour 30 minutes.
• Transfer ham hocks to a plate. Discard chile, and add potatoes to pot; simmer until just tender, 10 to 12 minutes.
• When ham hocks are cool enough to handle, pull meat off bones (discard bones), shred into bite-size pieces, and return to pot. Add green beans, and return to a simmer. Cover, and cook until beans are just tender, about 8 minutes. Season with pepper. Serve vegetables and meat with a slotted spoon; reserve broth for another use. If storing leftovers, store in broth.

Steps:

• SLOW-COOKER: Dice the ham, green beans, onion, and potatoes. Drop all of the vegetables into your slow-cooker, add chicken stock or water, and season with salt and pepper to taste. Cook for 6 hrs on low. STOVETOP: Just bring all ingredients to a boil in a large stockpot and turn heat to low and cook for 30 minutes or until vegetables are cooked.

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.

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:

• Put ham into a Dutch oven. Arrange potato halves, green beans, and onion slices around the ham. Pour enough water into the pot to cover the vegetables completely.
• Place a cover on the pot and bring the water to a boil, reduce heat to medium-low, and simmer mixture until potatoes are completely soft, about 55 minutes.
• Remove ham to a cutting board to slice to desired thickness; serve with vegetables.

Steps:

• Cube the potatoes, peeling first if desired.
• String the beans and break into 2 inch pieces.
• Coarsely chop the onion.
• Place ham, potatoes, beans, black pepper, and onions into a wide, shallow pot or dutch oven.
• Add enough water to come within a couple inches of the top of the food.
• Bring the pot to a boil then simmer gently for 15 minutes or until potatoes are tender.
• This can be drippy so I suggest serving it in bowls or soup plates.
• Cornbread makes a good accompaniment if you want to sop up the juices.

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:

• 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.