The Mountain Laurel
The Journal of Mountain Life

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Heart of the Blue Ridge

Country Style Green Beans and Potatoes

By Susan M. Thigpen © 1999

Issue: January, 1999

When you cook green beans country style, you start with fresh green beans from the garden. The ends from the beans are "snapped" and the strings are pulled from the seam side, and the beans are broken into bite size pieces. The beans are then washed and placed in a large pot of water with a ham hock or a piece of lean cured pork. When the beans come to a boil, they are turned down to a low heat and left alone to cook until the beans are almost transparent in color. About an hour before the beans are done, peal potatoes and cut into large chunks and lay the potatoes on top of the green beans. Cover pot and let cook until the potatoes are done. Salt and pepper are added to taste.