I make this dish often; I have never really measured the ingredients but can give you a reasonable approximation. Note: Freeze leftover cooking liquid, and then add to bean soup, ham, or cabbage dishes, or use to cook dumplings in. It’s delicious!
Yummy! We were pleasantly surprised by how good this was! Didn’t have ham hocks, so we used about 2 cups of chopped ham steaks instead. Also, double up on the chicken bouillon.
My mother made a variation of this when I was growing up and I’ve made it for many years myself. However, this is better than she and I made. I could not bring myself to add garlic and I used ham rather than ham hocks.
“I make this dish often; I have never really measured the ingredients, but can give you a reasonable approximation. Note: Freeze leftover cooking liquid, and then add to bean soup, ham or cabbage dishes, or use to cook dumplings in. It’s delicious!”
2 pounds fresh green beans, rinsed and trimmed
1 large onion, chopped
3 ham hocks
1 1/2 pounds of new potatoes, quartered
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoning salt
1 tablespoon chicken bouillon granules
ground black pepper to taste
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 the slow cooker, and remove meat from the 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.