Food Town Smothered Green Beans with Ham & Bacon

Cook Time: 1 1/2 to 2 hrs

Ingredients

• 4 cups fresh or frozen green beans About 2 pounds
• 3 slices smoked bacon chopped into 2“ pieces
• 1 tablespoons AP flour
• 1 medium onion, chopped
• 1 tablespoon chopped garlic, (2-3 cloves)
• 4 – 6 oz. ham cubed
• 1 1/2 cups chicken stock or broth
• 1 ½ cups white or red potatoes cut into halves or quarters; about 3 to 5 potatoes.
• 1/2 tablespoon Creole seasoning
• 1/2 tsp salt & pepper (if needed)

Directions

1. Place the bacon in a cold Dutch oven pot over medium heat and cook until the fat is rendered and the bacon is crispy; about 8 minutes. Remove the bacon from the Dutch oven and set aside.
2. Sear the ham in the bacon grease for about 3 to 4 minutes, until starting to brown. Remove the ham from the Dutch oven and set aside.
3. Add the flour to the bacon grease and whisk until a light roux develops; about 5 minutes.
4. Add the yellow onions to the roux and cook until the onions are starting to clear; about 5 to 6 minutes, then add the garlic & Creole seasoning. Stir to combine and cook for about 2 more minutes.
5. Increase the heat to medium-high. Deglaze the pot with about ½ cup of the stock, making sure to scrape and stir the fond into the roux mixture.
6. Add the green beans and stir to coat the beans with the roux mixture. Cook the green beans, stirring occasionally until just starting to wilt, about 5 minutes.
7. Add the ham back into the Dutch oven and mix well with the beans, then add enough stock to almost cover the beans. Stir to combine. Increase the heat back to a boil for about 5 minutes, stirring occasionally, then reduce the heat to a simmer. Place the lid on the Dutch oven and simmer for about 30 minutes, stirring occasionally.
8. After 30 minutes, mix in the potatoes and continue to simmer, covered, for about 15 minutes, stirring occasionally.
9. Remove the cover and continue to simmer for another 15 minutes or until the potatoes are cooked. Test the potatoes by probing with a fork. They should be soft but not falling apart. Taste the green beans, they should be soft and slightly overcooked. Adjust the seasonings by adding more Creole seasoning, or kosher salt and black pepper, if needed.
10. Break the bacon into smaller pieces and add back to the Dutch oven. Continue to simmer, uncovered for a few minutes until the sauce is thickened and reduced.

Normal Operating Hours:
Monday – Sunday | 6 a.m. – 10 p.m.