Total Time
Prep 30 mins
Cook 1 hr 30 mins

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.


  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, rinse the potatoes to remove any grit, cut away a strip of peel around the center of each with a vegetable peeler.
  5. Add the potatoes to the beans, stir and continue to simmer until tender, about 30 minutes, adding more water if needed.
  6. Drain and serve hot in a large bowl.