Gina: Green beans and new potatoes, simmered with some type of pork fat, are a classic Southern combination. This dish is one we both grew up on, and when we cook it at home, the smoky aroma of these simmering vegetables instantly transports us to our mothers’ kitchens. There are few flavors more satisfying to any Southerner than the taste of tender new potatoes and green beans that have absorbed the salty, porky goodness of a smoked ham hock.
Only a Yankee would consider draining the magnificent cooking liquid known as “pot liquor” from this dish. We definitely like ours on the sweeter side, so if you don’t, feel free to use less sugar or leave it out altogether. If you want a neater presentation, go ahead and use a slotted spoon to transfer the potatoes and beans to a serving dish, but to enjoy them “down home” style, serve them in a shallow bowl with plenty of cooking liquid, several dashes of hot sauce, and warm, buttered cornbread on the side for sopping up every last drop of goodness.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Place the ham hocks in a large pot, and add enough water just to cover, then bring the water to a boil. Reduce the heat to low, cover, and simmer for 1 1/2 hours, skimming any scum that rises to the surface, until the ham hocks are very tender and the meat is falling away from the bone. Add the green beans, sugar, and salt to the pot and continue cooking, stirring occasionally, for another 25 minutes. Add the potatoes and Smash Seasoning to the pot, and cook until the potatoes are tender, about 20 minutes more.
Step 2
Remove the ham hocks from the pot. Discard the leathery skin (it should pull off easily), and, using a fork, pull the meat from the bone. Coarsely chop the meat, and add it back to the pot. Taste for seasonings, and then serve with hot sauce, if desired.
