Green Beans And Ham Food

SLOW COOKER GREEN BEANS, HAM AND POTATOES

Steps:

• Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.
• Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.
• To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.

GREEN BEANS WITH POTATOES AND HAM

Steps:

• Combine ham hocks, onion, garlic, celery, thyme, bay leaf, chile, 3/4 teaspoon salt, and the water in a large pot. Bring to a boil over high heat. Reduce heat, and simmer, uncovered, 1 hour 30 minutes.
• Transfer ham hocks to a plate. Discard chile, and add potatoes to pot; simmer until just tender, 10 to 12 minutes.
• When ham hocks are cool enough to handle, pull meat off bones (discard bones), shred into bite-size pieces, and return to pot. Add green beans, and return to a simmer. Cover, and cook until beans are just tender, about 8 minutes. Season with pepper. Serve vegetables and meat with a slotted spoon; reserve broth for another use. If storing leftovers, store in broth.

PENNSYLVANIA DUTCH HAM AND STRING BEANS

Steps:

• Place ham in a large pot with lid, cover with water, and bring to boil. Reduce to simmer and cook 1-1/2 to 2 hours to get nicely tender ham and a rich broth. Ham hocks may take longer to cook to fall-apart tender, but that is the stage you want them at.
• Remove ham from pot, set aside, and allow to cool enough to handle. When cool, pull ham from bone and cut into chunks or pull into shreds.
• Taste broth. You want a nice rich broth, if necessary, add some ham bouillon to enrich to your taste.
• Place chunks of ham, diced onion, green beans, and potatoes into pot with broth and bring to boil. Reduce to simmer and cook slowly until beans and potatoes are very tender, about 45 minutes to an hour.
• Serve in bowls with plenty of broth and, if desired, vinegar on the side to add to taste.

GREEN BEANS WITH SMOKED HAM

Steps:

• Bring a large pot of salted water to a boil. Add the green beans and cook until tender, about 7 minutes. Drain, rinse under cold water and blot dry with paper towels; set aside. (This can be done up to 4 hours ahead; cover and refrigerate.)
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until soft and golden, about 8 minutes. Add the ham and continue cooking until warmed through, about 2 minutes. Stir in the vinegar and remove from the heat.
• Add the green beans to the pot and stir until combined and warmed through. Add the parsley and season with salt and pepper.

NEW POTATOES, GREEN BEANS AND HAM

Steps:

• I cook this in a crockpot all day, but may be cooked in a dutch oven on the stove, also.
• Add all the ingredients and cover, cook on low for 8 to 10 hours.
• If cooking on the stove you may need more broth, but the crockpot makes broth as it cooks, so you shouldn't need any more.
• Use your own judgement on the amount of broth.
• Serve with fresh, sliced tomatoes and corn bread for a great Southern meal.

GREEN BEANS AND HAM

Steps:

• Place ham steak, potatoes, green beans, onion, and butter in a large pot with just enough water to cover. Season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.

COMFORT FOOD - HAM & GREEN BEANS

Steps:

• 1. Put the ham and onion in a large pot and cover with water and boil for 1 1/2 hours; if required add extra water while cooking to keep the ham covered.
• 2. Once cooked remove the ham and allow to cool, before shredding.
• 3. Add the green beans and potatoes to the pot and cook for 20 - 30 minutes.
• 4. Once the vegetables are cooked, add the shredded meat back into the pot, taste and season with salt and pepper. Allow the dish to simmer for 10 - 15 minutes then serve.
• 5. If using, drizzle the vinegar over your meal.

COUNTRY GREEN BEANS, POTATOES AND HAM IN THE INSTANT POT

Steps:

• Place chicken stock in pressure cooker and add seasonings, stir to combine. Place ham shanks in seasoned broth, seal pressure cooker and cook at high pressure for 20 minutes. Let pressure release naturally for 10 minutes and then manually release any remaining pressure.
• Carefully open pressure cooker. Add the chopped onion and then scatter half the potatoes over mixture, followed by half the green beans. Place half the pat of butter on top. Add remaining potatoes, followed by remaining green beans and pat of butter on top. Seal and cook under high pressure for 5 minutes.
• Release pressure manually and carefully open pressure cooker. Spoon green beans and potatoes into serving bowl while removing ham shank pieces/bones to cutting board. Cut/shred meat off the ham bones and add to green beans and potatoes. Spoon or pour cooking broth over green beans and potatoes and serve. Enjoy.

HAM AND GREEN BEAN CASSEROLE

Steps:

• Cook green beans. Drain and add to baking dish.
• Saute onions in butter. Add to baking dish.
• Add ham to baking dish and mix everything.
• Combine cream of chicken with water, sour cream, paprika, salt and pepper. Pour over all of the ingredients in dish. Mix.
• Add cheese.
• Cover dish with foil. Bake in preheated oven to 375°F for 15 minutes. Uncover dish and bake another 15-20 minutes or until bean mixture is hot and bubbling.

GREEN BEANS, PEARS, AND HAM - GERMANY

Steps:

• Put the butter in a large deep skillet over medium-high heat. When hot, add the onion and cook, stirring occasionally, for about 5 minutes. Meanwhile, cut the ham into 1/2 inch chunks. Add it and raise the heat to high.
• While the ham cooks- stir it occasionally, but let it brown a bit on the bottom-peel and core the pears and cut them into 1-inch chunks. Lower the heat to medium and add them to the pan; stir occasionally.
• Trim the beans, cut them into roughly 2-inch lengths, rinse them quickly, and add them to the skillet along with a sprinkling of salt and at least 1/2 teaspoon pepper. Cook for a minute, then raise the heat to medium-high, add the chicken stock, and stir.
• Cook, stirring occasionally, until the beans are bright green and semi-tender, the pears are quite tender, and the liquid so reduced that it is essentially a sauce, 10 - 15 minutes. Taste, adjust the seasoning, and serve.

HAM, GREEN BEANS AND POTATOES

Steps:

• Cut each potato in half and then each half into quarters.
• Add butter and an onion to a large stock pot and heat over medium heat until onions are tender.
• Stir in ham, beans, potatoes and broth. Heat over medium high until boiling.
• Cover and reduce heat to simmer. Simmer for 30 minutes or until potatoes are soft.
• Season with salt and pepper before serving.

HAM, POTATOES AND GREEN BEANS ON THE STOVE

Steps:

• In a large skillet or stock pot saute, on medium high heat, the ham until lightly browned on both sides.
• Add the garlic and onion and saute until onion is translucent (about 3-5 mins)
• Add the rest of the ingredients and cook until potatoes are tender (about 15 mins)

HAM AND GREEN BEAN SOUP

Steps:

• In a large stockpot saute onions in the vegetable oil for 2 - 5 minutes until soft and translucent.
• Add ham and saute for another 5 minutes.
• Add green beans, potatoes, black pepper, and broth.
• Bring to a boil then reduce heat and simmer for approximately 40 minutes.
• Add vinegar and simmer for another 5-10 minutes.
• Serve warm.

GREEN BEAN, HAM, AND CHEESE FRITTATA

Steps:

• Preheat oven to 350 degrees. Heat oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add green beans, ham, and scallions (skillet will be full). Cover and cook, stirring occasionally until green beans are crisp-tender, about 6 minutes.
• In a large bowl, whisk together eggs, cheese, 1 teaspoon salt, and 1/4 teaspoon pepper; add to skillet, and tilt to distribute evenly. Gently press down on vegetables to cover them with egg mixture. Cook, without stirring, until edges are slightly set, about 1 minute.
• Transfer to oven; bake until center is set, 25 to 30 minutes. Run a wooden or rubber spatula around edges; slide frittata onto a platter, and cut into 4 wedges.

CROCK POT FRESH GREEN BEANS AND HAM (LOW CARB)

Steps:

• Put your green beans in the bottom of your 6-quart slow cooker
• Add your onions, garlic salt, onion, ham and broth
• Place your ham bone on top of everything
• Cover and cook on low for 8-10 hours or high for 4-5 hours, until your beans reach your desired tenderness

INSTANT POT HAM GREEN BEANS AND POTATOES

Steps:

• Add the diced ham and sliced onions to the inner liner pot of the Instant Pot Pressure Cooker.
• Add fresh, snapped, and rinsed green beans to the Instant Pot.
• Add the quartered potatoes on top of the green beans.
• Stir to mix up the ham, green beans, and potatoes and onions.
• Pour in 1 cup of chicken broth or water over the ham, green beans, and potatoes.
• Close the lid and move the seal to the sealing position.
• Press the "Pressure Cook" button and set the Pressure level to High Pressure, and use the + or - buttons to change the time to 8 minutes. (Please note that it will take about 5 - 10 minutes to come up to pressure before it starts the 8-minute pressure cooking time.)
• After it has finished pressure cooking 8 minutes, let the pressure release naturally for 10 minutes (which means you do nothing!) and then carefully move the pressure release valve to the VENTING position, which does a quick pressure release. After the pressure has been released, and the pin dropped, carefully open the lid and spoon the Ham, Green Beans, and Potatoes into a serving bowl. Enjoy!

SIMPLE GREEN BEANS WITH HAM

Steps:

• 1. Rinse beans, snip off ends and and slice to desired length. Place beans in pot with ham, onion, sugar, pepper, and water. Bring to a boil and then turn down heat to a simmer, cover pot, and cook for 1 hour on low.
• 2. Remove cover from pot. Turn heat up to medium and cook for about 20 minutes more or until liquid is reduced to a thick sauce you will serve with beans. Grandma often served these with a slice of ham and corn bread.

COUNTRY GREEN BEANS AND HAM

Steps:

• In a large saucepan, with a lid, over medium heat, add the oil. Season the ham with black pepper. Add the ham and cook for 2 minutes on each side. Remove and set aside. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the reserved ham and beans back to the pan. Cover the beans completely with water. Bring the liquid to a boil, reduce heat to medium low, partially cover and cook for 2 hours. Remove from the heat and reseason if necessary