Grammie Beas Greens And New Potatoes 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 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.

CREAMED PEAS AND NEW POTATOES

Steps:

• Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
• In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
• Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

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.

DILLED GREEN BEANS AND NEW POTATOES

Steps:

• Heat 2 cups water to boiling in 2-quart saucepan. Add potatoes and green beans. Heat to boiling; reduce heat. Cover and simmer 9 to 11 minutes or until beans are crisp-tender.
• Meanwhile, mix remaining ingredients in small bowl.
• Drain vegetables; rinse with cold water to cool slightly. Place in serving bowl. Add sour cream mixture; toss to coat. Serve immediately, or refrigerate until serving.

GARDEN GREEN BEANS & POTATOES

Steps:

• In a 6-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until beans are tender, 6-8 hours. Stir in butter and lemon juice. Remove with a slotted spoon.

GREEN BEANS AND NEW POTATOES

Steps:

• In a 5-qt. slow cooker, layer the green beans, potatoes, mushrooms and onion. In a small bowl, combine the remaining ingredients; pour over vegetables. Cover and cook on low for 6-8 hours or until vegetables are tender. Serve with a slotted spoon.

NEW POTATOES WITH BEANS & CRESS

Steps:

• Boil the potatoes for 15 mins, tipping in the beans for the final 4 mins. Drain and cool under cold water until just warm, or leave to one side if you have time.
• Whisk together the dressing ingredients and toss through the warm vegetables. Scatter the cress on top and serve straight away.

GRAMMIE BEA'S GREEN BEANS

Steps:

• Remove both ends of green beans.
• Wash beans thoroughly in cold water.
• In a lg. pot, fill about 1/2 way with water.
• Add piece of salt pork into the pot. Bring to a boil, and cook for about 30 minutes on med. high.
• Add string beans, and add water to cover beans.
• Add canola oil.
• Let cook until beans are tender, 15-25 minutes Drain.
• Serve with butter, and I always have mine with salt and pepper, and a little vinegar sprinkled over the beans at serving time.

GRAMMIE BEA'S GREENS AND NEW POTATOES

Steps:

• Wash greens in water, and remove any dirt. Remove stems. Remember these cook down, so pack them down in the pot. If you fill a lg. stock pot, it should feed 4 people.
• Add cleaned greens to pot, and cook 20 mins, then add washed potatoes cut in quarters (they don't have to be peeled).
• Add enough water to cover potatoes, if needed.
• Cook 25-30 minutes longer, or until potatoes are cooked through when tested with a fork. Greens and meat will be tender.
• Drain off water, and serve greens with butter, apple cider vinegar, butter, salt and pepper, along with potatoes with butter.
• You can eat the salt pork along with it too, if you like.
• Makes 4 servings.