Green Beans With Country Ham Recipes

COUNTRY GREEN BEANS AND HAM

Steps:

• In a large saucepan, with a lid, over medium heat, add the oil. Season the ham with black pepper. Add the ham and cook for 2 minutes on each side. Remove and set aside. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the reserved ham and beans back to the pan. Cover the beans completely with water. Bring the liquid to a boil, reduce heat to medium low, partially cover and cook for 2 hours. Remove from the heat and reseason if necessary

GREEN BEANS WITH COUNTRY HAM

Steps:

• In a 4 quart (or larger) dutch oven or stock pot, over medium-high heat, add oil or grease and and ham. (If using ham hock, see step 4.)
• Saute for 1 minute, add onion and continue to saute until ham and onions just begin to brown.
• Reduce heat to low, add minced garlic and saute for 30 seconds.
• Quickly add about 2 cups of water to the pot and increase heat to high. (If using ham hock, add now.)
• Add green beans and enough water to cover by at least 1/12 to 2 inches.
• Bring to a boil, reduce heat to low/medium-low, cover and let simmer for 2 hours, checking every 1/2 hour to see if additional water is needed.
• Add 2 teaspoons ham soup base, cover loosely (to allow some evaporation) and simmer 1 to 3 additional hours, occasionally checking liquid level in pot. (Allow liquid level to reduce to just barely covering the beans.)
• Taste beans and add salt and pepper to taste.
• NOTE: Small red potatoes may be added during last 1/2 hour of cooking if desired.
• Cover and refrigerate leftovers.

SOUTHERN GREEN BEANS

Steps:

• Place a large nonstick skillet over medium heat. Pour in the vegetable oil. Spread the ham in the skillet in a thin layer. Cook, stirring occasionally, until it turns brown and crispy. Remove half of the ham shards from the skillet and place on a paper-towel lined plate. Leave the remaining ham and any fat that has rendered in the skillet.
• Add the green beans, chicken stock, pepper and salt to the skillet. Reduce the heat to medium-low and simmer, stirring occasionally, until the stock reduces and darkens in color and the beans are soft but hold their shape, about 30 minutes. Pour into a serving platter and sprinkle with the reserved crispy ham.

GREEN BEANS AND HAM

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.

SOUTHERN GREEN BEANS WITH HAM

Steps:

• Place a large Dutch oven on the stove at med-hi heat. Add the bacon fat. Add the green beans and onion. Sauté until the onion is translucent, constantly stirring to coat the beans. They will turn a brighter green in the fat.
• Add the water or ham broth and ham pieces. Bring to boil then turn down to low and simmer until the beans are tender and the liquid is reduced. Approx 20 mins. If the water evaporates faster than the beans are cooking, adjust by adding water. If there is far too much liquid and the beans are cooking faster than it evaporates, do not cover. Final dish should still be moist but not have a lot of loose liquid. Salt and pepper to taste.

GREEN BEANS WITH GARLIC AND HAM

Steps:

• Bring a large pot of water to a boil.
• Add garlic; cook 8 minutes until very tender.
• Transfer to a paper towel using a slotted spoon.
• Pat dry.
• Add salt to pot; return water to boil and add green beans.
• Cook beans until just tender, about 6 minutes.
• Drain beans, rinse under cold water, pat dry and set aside.
• Heat 2 T oil in heavy nonstick skillet over medium-high heat.
• Add ham and saute until crisp, 6 or 7 minutes depending on the moisture content of the ham.
• Set aside.
• Can be prepared 1 day ahead.
• Keep garlic separate from beans and ham.
• Melt butter with remaining oil in a large heavy skillet over medium high heat.
• Add garlic and mash with a fork or the back of a spoon.
• Add green beans and ham.
• Toss until heated through and coated with garlic.
• Season to your taste with salt and pepper.
• Serve.