Kentucky Pole Beans and Potatoes

"From the cookbook, "The Glory of Southern Cooking" by James Villas. This is pretty much exactly how my grandma made beans straight from the garden."
 
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Ready In:
2hrs
Ingredients:
5
Serves:
6
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ingredients

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directions

  • Note: The recipe called for a 1-inch chunk of streak-o-lean (lean salt pork), but the website doesn't recognize. You can use streak-o-lean if you can find it, ham hock, pork belly, or bacon.
  • Pinch off the ends of the beans, and if necessary, remove any strings. Snap the beans into 1-1/2 inch pieces, rinse well in a colander and transfer to a large pot.
  • Add the cooking meat, salt and pepper and enough water to cover by 1 inch. Bring to a boil, reduce heat to low, cover, and simmer the beans slowly until tender but still slightly firm, about 1 hour.
  • Meanwhile, rinse the potatoes to remove any grit, cut away a strip of peel around the center of each with a vegetable peeler.
  • Add the potatoes to the beans, stir and continue to simmer until tender, about 30 minutes, adding more water if needed.
  • Drain and serve hot in a large bowl.

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RECIPE SUBMITTED BY

<p>I host a monthly gathering in my home for friends and family. My goal each month is to do something I've never done before, whether it's making tamales or homemade pasta. Each month there is a definite theme. It could be a region of the world such as Basque country or it could be a topic such as steam punk. Typically I have between 12-16 guinea pigs...oops, I mean people for supper and many times I have a waiting list as any more than 16 people just won't work in my tiny home.</p> <p>When I'm not thinking about or planning the menu for the next gathering, I'm trying out the latest restaurant offerings nearby. I guess you could say I've got food on my mind most all the time.</p>
 
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