Saturday, July 11, 2020


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

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