Southern Beans And Snaps Recipes

SOUTHERN BEANS AND SNAPS

Steps:

• Place the ham bones in the crock pot. Pour the field peas and snaps and the onion on top of the ham. Add hot sauce and salt. Pour water in making sure not to over fill (I always fill it to just below the peas).
• Cook on low for about 8 hours.
• Remove the bones and making sure to remove the meat off of the bone. Serve on a bed of your favorite cooked rice topped with optional scallions and more hot sauce if you like and enjoy!!!
• For more recipes like this please visit me at http://yumm-yumm-foodie.blogspot.com/ My facebook page https://www.facebook.com/pages/Yummyummfoodie/473253996097284 My Pinterest: http://www.pinterest.com/nikki31675/yumm-yumm-foodie/

SNAP BEANS WITH MUSTARD AND COUNTRY HAM

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.

SNAP BEANS AND POTATOES

Steps:

• Cook potatoes and 1 teaspoon (or to taste) of salt in boiling water to cover for 10 minutes or until potatoes are tender.
• Drain and rinse with cold water; set aside.
• Cook beans and 1 teaspoon (or to taste) of salt in boiling water to cover for 3-4 minutes or until crisp-tender.
• Take pan from heat and plunge into icewater (to stop the cooking process).
• Drain the beans and set aside.
• Fry bacon in a big skillet until crisp; transfer bacon to a paper-towel lined plate to drain; pour out all but 2 tablespoons of bacon grease; crumble bacon and set side.
• Saute onion in hot bacon drippings until crisp-tender.
• Add in remaining salt, vinegar, and remaining ingredients; stir to combine.
• Add in the potatoes, green beans; cook, stirring occasionally until well heated.
• Sprinkel bacon crumbles over the top.