GREEN BEANS WITH COUNTRY HAM
Where I come from, green beans (or just about any kind of beans, for that matter) are cooked low and slow for hours. They need time to absorb all that good flavor of the country ham, onions and other seasoning. You can use any variety of green beans with this recipe (the beans in the photo are Romano) and you can use frozen or drained, and rinsed, canned beans. In my opinion, fresh or frozen taste the best.
Provided by Teresa G. @sokygal
Categories Vegetables
Number Of Ingredients 9
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.
SNAP BEANS WITH MUSTARD AND COUNTRY HAM
Provided by Jean Anderson
Categories Side Thanksgiving Quick & Easy Dinner Ham Green Bean Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Melt the butter in a large, heavy saucepan over moderate heat, add the ham and scallions, and cook, stirring now and then, for 5 to 8 minutes or until lightly browned.
- 2. Add the beans and broth and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook for 12 to 15 minutes or until the beans are crisp-tender.
- 3. Meanwhile, combine the thickener and the mustard and set aside. As soon as the beans are done, whisk a little of the hot broth into the mustard mixture, stir back into the pan, add the pepper, and cook, stirring constantly, for 3 minutes or until the broth thickens. Continue cooking uncovered, stirring occasionally, for 3 to 5 minutes or until the sauce has the consistency of a glaze.
- 4. Taste the beans for salt and pepper, adjust as needed, and serve straightaway.
More about "snap beans with mustard and country ham recipes"
OLD-FASHIONED HAM AND BEAN SOUP - INSANELY GOOD …
From insanelygoodrecipes.com
HAM AND BEAN SOUP: THE BEST WE'VE EVER HAD! - THE
From thewoksoflife.com
SNAP BEANS WITH MUSTARD AND COUNTRY HAM RECIPES
From menuofrecipes.com
SNAP BEANS WITH MUSTARD AND COUNTRY HAM | RECIPE - PINTEREST
From pinterest.com
10 BEST SNAP BEANS AND HAM RECIPES - YUMMLY
From yummly.com
SNAP BEANS WITH MUSTARD AND COUNTRY HAM
From wizardrecipes.com
COUNTRY-STYLE SNAP BEANS | WIZARDRECIPES
From wizardrecipes.com
HAM AND BEANS - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
SNAP BEANS WITH MUSTARD AND COUNTRY HAM RECIPE
From recipeofhealth.com
CREAMY GREAT NORTHERN BEANS WITH HAM - MY RECIPE …
From myrecipereviews.com
SNAP BEANS WITH MUSTARD AND COUNTRY HAM RECIPES
From tfrecipes.com
SNAP BEANS WITH MUSTARD AND COUNTRY HAM - TAPPECUE.COM
From tappecue.com
SNAP BEANS WITH MUSTARD AND COUNTRY HAM RECIPE | YUMMLY
From yummly.com
25 EASY HAM DINNER RECIPES - JUSTFORFRUITS
From justforfruits.com
OLD-FASHIONED SOUTHERN HAM AND BEANS - THE …
From theseasonedmom.com
NAVY BEANS AND HAM - MY COUNTRY TABLE
From mycountrytable.com
BAKED BEANS RECIPE WITH COUNTRY HAM AND MOLASSES
From thespruceeats.com
COUNTRY HAM WITH MUSTARD & CROSBY MOLASSES | CTV NEWS AT 5
From atlantic.ctvnews.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love