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Total Time
2hrs
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.

Ingredients Nutrition

Directions

  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.