New Potatoes With Green Beans Country Style Recipes

SOUTHERN-STYLE GREEN BEANS WITH BACON AND NEW POTATOES

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.

GREEN BEANS AND POTATOES

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.

GREEN BEANS WITH NEW POTATOES

Steps:

• Remove the ends from the beans. Snap the beans in two, place into a colander, wash, and set aside to drain.
• Meanwhile, in a large cast-iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the stock and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
• While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add butter and season with pepper.

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.

SMOKY NEW POTATOES AND GREEN BEANS

Steps:

• Place the ham hocks in a large pot, and add enough water just to cover, then bring the water to a boil. Reduce the heat to low, cover, and simmer for 1 1/2 hours, skimming any scum that rises to the surface, until the ham hocks are very tender and the meat is falling away from the bone. Add the green beans, sugar, and salt to the pot and continue cooking, stirring occasionally, for another 25 minutes. Add the potatoes and Smash Seasoning to the pot, and cook until the potatoes are tender, about 20 minutes more.
• Remove the ham hocks from the pot. Discard the leathery skin (it should pull off easily), and, using a fork, pull the meat from the bone. Coarsely chop the meat, and add it back to the pot. Taste for seasonings, and then serve with hot sauce, if desired.

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.

GREEN BEANS WITH NEW POTATOES

Steps:

• Remove the ends from the beans. Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain.
• Meanwhile, in a large cast iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth, salt, pepper and garlic powder. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
• While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add the butter and season with more pepper if needed.

GREEN BEANS WITH NEW POTATOES

Steps:

• Remove ends of beans. Snap each bean in 2 pieces, place in a colander, wash, and set aside to drain.
• In a large cast iron Dutch oven, lightly brown salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Remove salt pork and discard. Add onions and saute until browned and soft, about 5 minutes. Toss green beans into pot, stirring them with a wooden spoon to coat well with pork fat. Add broth and seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until beans are half done.
• While beans are cooking, peel a center strip from each potato with a potato peeler. At the end of 30 minutes, add potatoes; add 1/4 cup more broth, if needed. Cook, covered tightly until potatoes are tender, approximately 25-30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When potatoes are tender, tilt lid slightly, off to the side of the pot, and continue to cook until beans are wilted and soft, approximately 15 minutes. While cooking, add the butter and season with pepper.

COUNTRY STYLE GREEN BEANS WITH RED POTATOES

Steps:

• Place the turkey tails and onion into a 4 quart Dutch oven and fill half way full with water. Season with salt, pepper and garlic powder. 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.