Southern Green Beans

Some foods can instantly take you back to your childhood. This is one of those meals for me.

My Grandma Maurine was from Tuscaloosa Alabama. Unfortunately, she wasn't a very good cook, but this was one thing that she knew how to make really well. I remember snapping green beans with her when we were making this meal. I think of her, and warm summer afternoons whenever I make these fantastic Southern Green Beans, served over fluffy corn bread.

Ingredients:

2 lbs. fresh green beans, trimmed and broken into 1” to 2” pieces
1 white onion, chopped
4 cloves garlic, finely chopped
2 chicken bouillon cubes
6 cups water
2 smoked ham hocks
5 or 6 small red rose potatoes cut into fourths

Salt and Pepper to taste

Optional: 12 oz package of Hormel chopped/cubed ham

Warm fresh corn bread

Directions:

1. Place first six ingredients in large pot that has a fitted lid. Bring to a boil, reduce heat and simmer for 1 ½ hours uncovered.

2. Add potatoes and chopped ham if using. Cover and continue to simmer for 1 ½ hours.

3. Serve green beans, potatoes and ham over a slice of warm cornbread. Make sure to use the juice from the pot to soak into the corn bread.

My Grandma always said the “pot liquor” was the best! I would say I have to completely agree!

Y'all enjoy now - ya hear!