Green beans, aka snap beans, are a wonderful vegetable that can be cooked a lot of different ways. Roasted, steamed, in a casserole, or smothered with some other yummy ingredients. This is that way.
1 pound fresh snap beans
10 new potatoes, peeled and/or diced
1/2 cup vegetable oil/shortening/bacon grease
1/2 pound smoked ham or tasso
1/2 cup diced onions
1/2 cup diced bell peppers
1/2 cup diced celery
1/4 cup minced garlic
2 cups chicken stock
1/2 cup diced green onions
salt, pepper, garlic powder and hot sauce to taste
Recipe is out of John Folse's Hooks, Lies and Alibies Seafood cookbook. Couple changes that I made included using tasso instead of regular ham, leaving the skin on the potatoes, and using some pureed garlic -- again, left over from a crawfish boil.
1. Properly wash your potatoes and beans, dice the potatoes and ham and set aside.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat, add the onions, bell pepper, celery and ham and sauté until the vegetables are wilted. About 5 minutes or so.
3. Stir in the garlic and cook for a minute or so, then add in the beans and potatoes and stir fry for about another 3-5 minutes, making sure everything is well mixed and incorporated.
4. Poor in the chicken stock, cover and heat to simmer.
5. After about 5 minutes, add the diced green onions. Simmer for at least 30 minutes, tasting periodically and adjusting seasoning with salt, pepper, garlic powder and hot sauce to taste.
6. Serve as a side or over rice as a main dish, if you're so inclined. Will make about 6-8 servings.