Southern Beans And Snaps Food

HOPPIN' JOHN RECIPE

Steps:

• In a 5-quart Dutch oven, combine ham hock, bay leaves, and quartered onion, and top with 3 quarts of water. Set over high heat, bring to a boil, then cook at a boil for 5 minutes. Reduce heat to maintain a gentle boil, cover with the lid slightly ajar, and cook until the ham hock is fork-tender, about 3 hours; top up with boiling water as needed to keep the ham hock covered. Discard bay leaves. Transfer ham hock and onion to a heatproof plate or bowl to cool. Measure 2 quarts (1.9L) broth and return it to the Dutch oven; save any remaining broth for another use.
• Pull ham hock meat and skin from the bones. Roughly chop up any larger pieces, then return meat, skin, and bones along with the onion to the pot.
• Drain field peas from soaking water, rinse, and add to the pot.
• Add salt, pepper, garlic powder, and onion powder. Set over high heat and return to a boil. Lower heat to maintain a gentle boil, cover with the lid slightly ajar, and cook until peas are al dente, about 45 minutes. About 15 minutes before peas are al dente, preheat oven to 350°F (175°C). Add parboiled rice to pot, stir to combine, then return to a full boil over high heat and cook for 1 minute, then turn off heat.
• Stir the pot well to incorporate the ingredients, cover fully with lid, and cook in oven for 30 minutes. Remove from the oven and let rest, covered, for 5 minutes.
• Fluff with a fork, and serve right away.

SOUTHERN-STYLE GREEN BEANS WITH BACON AND NEW POTATOES

Steps:

• In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.

SOUTHERN BEANS AND SNAPS

Steps:

• Place the ham bones in the crock pot. Pour the field peas and snaps and the onion on top of the ham. Add hot sauce and salt. Pour water in making sure not to over fill (I always fill it to just below the peas).
• Cook on low for about 8 hours.
• Remove the bones and making sure to remove the meat off of the bone. Serve on a bed of your favorite cooked rice topped with optional scallions and more hot sauce if you like and enjoy!!!
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SNAP BEANS AND POTATOES

Steps:

• Cook potatoes and 1 teaspoon (or to taste) of salt in boiling water to cover for 10 minutes or until potatoes are tender.
• Drain and rinse with cold water; set aside.
• Cook beans and 1 teaspoon (or to taste) of salt in boiling water to cover for 3-4 minutes or until crisp-tender.
• Take pan from heat and plunge into icewater (to stop the cooking process).
• Drain the beans and set aside.
• Fry bacon in a big skillet until crisp; transfer bacon to a paper-towel lined plate to drain; pour out all but 2 tablespoons of bacon grease; crumble bacon and set side.
• Saute onion in hot bacon drippings until crisp-tender.
• Add in remaining salt, vinegar, and remaining ingredients; stir to combine.
• Add in the potatoes, green beans; cook, stirring occasionally until well heated.
• Sprinkel bacon crumbles over the top.