Sunday, August 21, 2016


I have very fond memories of this dish. My mom made this, usually on a Sunday, and served it with roast beef or chicken. If you had a little more ham, it can be a one pot meal. I will always think of her when I make this southern favorite.

2 lbs fresh green beans
3 slices bacon, preferably apple wood smoked, cut into small pieces
1 yellow onion, diced
6 small slices, country ham or honey baked ham
4 large Yukon gold potatoes, peeled and cut into large chunks
3 cups chicken broth
1 t garlic powder
2 T unsalted butter
Sea salt and finely ground black pepper

Place green beans in a colander and rinse.
Break off the root end and break beans in half.
Set aside in a bowl.

In a large pot or Dutch oven, cook bacon over medium-high heat until browned.
Add onion and cook until onion is soft and translucent, about 5 minutes.
Add ham and cook another minute.
Add green beans, potatoes, chicken both, garlic powder, and butter.
Season to taste with salt and pepper.
Bring to a boil, then reduce heat to a simmer.
Cover and cook 30 to 40 minutes, stirring occasionally.

Serves 6 to 8