Grocery stores now pre-package meals that require nothing more than re-heating at home. Blessings to you. Perfect reproduction of our old southern favorite, Steve. Smile. -Steve. Delicious:-)), without the sugar. Ingredients for Green Beans and Potatoes 2 pounds fresh, frozen or canned green beans (If fresh, remove ends and break into pieces and wash the beans) 6 or 7 red potatoes, cut in pieces (I have made this using any kind of potatoes) 1 to 2 cups chicken broth or 1 (14.5 ounce) can (You don’t have to use the chicken broth. They are one off my all time favorites. Give that great granddaughter a big hug for us. Jump to Recipe Print Recipe. The picture could be on a menu or in a cookbook because I feel like I could taste them! I do appreciate your visit and I hope you’ll visit with us often. If it were Potatoes and Green Beans, that would be even more like it. Set them aside. We used to cook them slowly on the back of the woodstove until most of the liquid was gone. Mama would have a bowl like this, sometimes with potatoes and sometimes without, sitting on that big oval dining room table every Sunday after church. Bring the liquid to a boil, and cook until reduced to 1 cup, about 6 minutes. I do have a couple questions, though. -Steve. You can leave yours whole if you prefer. Sometimes I’d add a hambone or hamhock. Never sugar!!! And, I think you’re referring to a Dilly Bean that is fermented. It’s winter now so I am tending to use frozen green beans. If you haven’t done so already, wash and trim the green beans. You get similar results from them all. As the old saying goes, you want know until you try it. You make yours exactly the way my Southern Grandma taught me. I do appreciate your comments and glad we could elicit some good memories for you. -Steve, I had just put a pot of snaps and taters on the stove when I saw your new post. I have been a follower for some time and when I need Southern recipes you are my go to guy. As long as you just don’t let the water boil completely away and run the risk of burning or scorching your vegetables, you’ll be good. © Copyright 2021 Meredith Corporation. 1 Ham hock or leftover ham bone. It’s exciting to know that you’ve kept the tradition going within your own family. Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. -Steve. Use a slotted spoon to transfer the potatoes and green beans to a serving dish. Please let me know how they turn out for you. I’m using about a Tablespoon of Bacon grease from where I just did the post on How To Render Bacon Fat. Heat oil in a 5-quart saucepan over medium-high. Fresh green beans, new potatoes, butter, and some salt. this link is to an external site that may or may not meet accessibility guidelines. So many things… so little time. How to make Slow Cooker Ham, Green Beans, and Potatoes: Step 1. Hi Karen, “Doubled eggs” is cute. Just remember, all comments are moderated. While you’re here, be sure to sign up for our totally FREE NEWSLETTER. I would often walk into his house and smell the green beans … Ever made Green Beans and Potatoes with fresh vegetables? Ingredients: 2 lbs. I cooked beans and potatoes on Saturday, just like yours without the bacon added, or pepper. Give everything a good stir with a large spoon, and continue to cook the beans and potatoes until they are done. Add your seasoning. The “art” of made from scratch cooking is rapidly disappearing in today’s fast food, order out, box prepared culture. Place in a colander to drain. I live in Florida – my folks and their families were from Indiana – my grandmothers made green beans the same way. -Steve. Be Blessed!!! Printable recipe included. They tasted mighty good to me even if I did cook them. Thanks for the memories! They also hold up a bit better during the longer cooking time it will take to get the fresh beans cooked to perfection. Hi Jennifer, Thank you for sharing your memory of the “cookalldays.” I’ve never heard of that. As I like to describe it, we cooked them into submission! And, should you ever decide that you are no longer interested, it’s even quicker to unsubscribe. Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. Sprinkle with vinegar, salt, and pepper, and serve. Hi Joan, I’ll have to be careful about the pictures if they are going to have that kind of effect on you. I hope you’ll do it today. My little great granddaughter calls them “doubled eggs”. Yes, we’ll do this one bean at a time, but it won’t take long. Snap off both ends of the bean, removing any strings as you go. Every mid-to late July we went there for a week. 347. I can go faster with a small paring knife than I can snapping them. This recipe has been a staple in my house ever since you shared it. I might be a bit envious of you being able to cook on that woodstove. Be Blessed!!! This green bean and potato dish looks so yummy! Whether you call them green beans or snap beans doesn’t really matter. I was born and raised on a farm in California and my Mom was originaly from Oklahoma, so we always had good ole’southern cookin’. Growing up in Alabama, we also ate our green beans cooked very well done. We dipped buttered rye bread in it. I do hope you’ll visit with us often. See me holding the bean in the photo above? Add enough water to cover the beans by about 3 inches. Sir, thank you for your effort in preserving our Southern heritage. I just had it in the kitchen following another recipe I’d prepared so I tossed it in for a bit more flavor. I do appreciate your visit and hope that you’ll drop by any old time. I appreciate your visit and trust you’ll stop by again… real soon. The only thing I do different is I season my cooking water first. These particular beans are fresh, young and tender. It pretty much depended on what was available at the time. Be Blessed!!! Hi Kathie, Thank you for the great questions. I’ve never tested that out personally, but it’s general consensus. It also makes the perfect contribution for pitch-ins and other parties! Today I cook green beans, collards and cabbage using fatback or bacon and butter. There is no right or wrong answer for the most part. Lift the beans out of the wash water. Just cook them until they reach the desired doneness that you and your family prefer. It’s greatly appreciated. How cool is that? It’s easy to visualize you sitting at that table snapping the beans. Canning quarts of them for the winter and enjoying them. Thank you for your visit today and I invite you to stop by any old time. SOUTHERN POTATO SALAD; Previous Next. I’m glad we could bring back some good memories for you with the recipe. Oh my. Lift them out first, then drain the sink. Canned Goods. She called them Little Greasies and they had a bigger bean which sometimes cooked out into the dish-yummy! In the southern Appalachian Mountains, green beans were cooked at the back of the stove in a bacon-seasoned broth with new potatoes added in the final part of the long, slow process.
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