I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
Saturday, July 11, 2020
IZETTA'S SOUTHERN-STYLE GREEN BEANS & POTATOES
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 add 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 applewood smoked, cut into small pieces
1 yellow onion, diced
6 small slices, country ham or honey baked ham, coarsely chopped 2 cloves garlic, pressed or minced
4 large yellow potatoes, peeled and cut into large chunks
3 cups chicken broth
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 heat until browned. Discard half of the bacon grease.
Add onion and cook until onion is soft and translucent about 5 minutes.
Add ham and garlic and cook another minute.
Add green beans, potatoes, and chicken broth.
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