As many of you know, I am a southern girl at heart. Born in Texas and raised by a mother
transplanted from the south–it is a natural thing. When we make green beans, we make green beans. No worries about anyone starving to death. I made some last week and wanted to share with some of my “Northern” friends. Some things I just take for granted. I never want to take the true “Southern” Green Beans for granted.
Southern Green Beans with Potatoes
2 to 3 pounds of green beans (fresh or frozen)
2 pounds of smoked ham or bacon ends
1/2 diced onion
1 whole head of fresh garlic, peeled and diced
5 to 6 red potatoes cut in quarters
2 Tablespoons of Extra Virgin Olive Oil
Pepper to taste
4 to 5 cups of water
Put the Olive Oil in the bottom of a large roaster pan. Put the pan on a burner set on medium high. As the oil heats, add the 
onion and garlic to the oil. Saute for 5 to 10 minutes. Onions will be browned but not burned. Remove from heat and add the rest of the items to the pot. The water should cover the beans but not drown them. You can add additional water if needed. Turn the heat down to simmer, put the lid on the pot and cook your Green Beans and Potatoes for at least 4 hours. They will be delicious–even better the next day.
Enjoy this breath of summer today. I am heading out to the tennis courts.
Until next time…From our Butcher Block to your Table.