Snap Beans With Mustard And Country Ham Recipes

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GREEN BEANS WITH COUNTRY HAM



GREEN BEANS WITH COUNTRY HAM image

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

1 tablespoon(s) olive oil or bacon grease
1 cup(s) diced country ham or 1 ham hock
1 large onion, chopped (vidalia or walla walla are best)
1 clove(s) fresh garlic, finely minced or put through a garlic press
1 teaspoon(s) ground black pepper
2 teaspoon(s) salt
- water (enough to cover beans by 1 1/2 inches)
1- 1 1/2 quart(s) broken green beans
2 teaspoon(s) ham flavored soup base/bouillon (optional)

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



Snap Beans with Mustard and Country Ham image

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

1 tablespoon butter, bacon drippings, or vegetable oil
3 ounces uncooked country ham, finely diced
6 medium scallions, trimmed and coarsely chopped (including some green tops)
1 pound tender young green beans, tipped and snapped in two if large
1 1/2 cups chicken broth
2 tablespoons all-purpose flour blended with 2 tablespoons cold water (thickener)
2 teaspoons prepared yellow mustard
1/4 teaspoon black pepper, or to taste

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.

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