Don’t think they’re ‘just’ beans and ‘just’ potatoes. After they cook up in a seasoned smoky broth these seasoned green beans and potatoes aren’t ‘just’ anything, they’re amazing. Heck, I’ll admit it. The broth was so good I had to lift my bowl and drink it. No messing around with a spoon. There’s not time for that. Just go for the gusto. The broth is really fantastic stuff. So are the green beans and potatoes, of course!
Shanks. Hocks. Either Way.
Although the original recipe called for using smoked ham hocks, I’m a huge fan of using smoked pork shanks instead. The shanks are meatier, which means they also add more of a smoky flavor. To get the same effect with ham hocks, you’ll either need bigger hocks or just add more of them when you cook these seasoned green beans and potatoes.
I like to cook this wonderful side dish in my trusty ole Dutch oven.
Seasoned Green Beans and Potatoes
Ingredients
For the beans
- 2 ham hocks I substituted smoked pork shanks
- 3 pounds green beans
- ½ cup sugar
- 2 pounds red potatoes small, halved
- Special seasoning from below
For the special seasoning
- 2 tablespoons Kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons paprika
- ½ teaspoon garlic powder
- ½ teaspoon granulated onion
- ½ teaspoon sugar
Instructions
For the beans
- Fill a large pot with just enough water to cover the ham hocks.
- Bring to a boil then reduce heat to a simmer. Cover and simmer for 45 minutes.
- Add the beans and sugar and cook another 25 minutes.
- Add the potatoes and seasoning and cook until the potatoes are just tender, about 20 minutes.
- Remove the ham hocks to a cutting board. Let cool slightly then cut the meat off the bone. Chop and add to the pot.
- Heat through and serve.
For the special seasoning
- Combine all ingredients.
Nutrition
Nutritional values are approximate.
