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

2 slices bacon, preferably applewood smoked

1 yellow onion, diced

6 small slices, country ham or honey baked ham, coarsely chopped
2 cloves garlic, pressed or minced

4 large 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 and crisp.  

Place on a paper towel-line plate until, then crumble and set aside.

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 40 to 45 minutes, stirring occasionally.

Sprinkle with bacon bits before serving.

Serves 6 to 8