Name: Southern-Style Green Beans and Potatoes
Total time: 1 h 30 min
Cuisine: SouthernUS & Canada
Ingredients: 1 tablespoon vegetable oil; 1 onion , halved and sliced thin; 4 cups water; 1 1/2 pounds green beans , trimmed and cut into 1 1/2-inch lengths; 2 (12-ounce) smoked ham hocks; 3 garlic cloves , crushed and peeled; Salt and pepper; 1 pound red potatoes , unpeeled, cut into 1-inch pieces; 1 teaspoon cider vinegar (optional)

Why This Recipe Works

This Southern classic combines green beans with red potatoes stewed together in a savory pot liquor. In order to amp up the pot liquor, we flavor it with two smoky ham hocks and use a hefty dose of salt. Adding the potatoes partway through cooking and leaving the lid on the pot the whole time provides us with evenly cooked potatoes and silky-smooth green beans.

Before You Begin

Do not drain off the cooking liquid before serving: This flavorful, savory pot liquor should be sipped with the meal. Leftover pot liquor can be used as a soup base.

Instructions

Heat oil in Dutch oven over medium-high heat until shimmering. Add onion and cook until translucent, about 4 minutes.

Add water, green beans, ham hocks, garlic, and 2 1/4 teaspoons salt and bring to boil. Reduce heat to low, cover, and simmer for 20 minutes. Stir in potatoes, cover, and continue to simmer until potatoes are tender, about 30 minutes longer, stirring halfway through cooking.

Off heat, remove ham hocks and let cool for 5 minutes. Chop meat and return to pot; discard skin and bones. Gently stir in vinegar, if using, to avoid breaking up potatoes. Season with salt and pepper to taste. Serve.