Green Beans with Ham Bits and Potatoes

7 servings Prep: 15 m Cook: 50 m Total: 1 h 5 m Beginner
5.0/5 (1)
Green Beans with Ham Bits and Potatoes
Green beans—also known as string beans or pole beans—are a traditional family favorite and familiar side dish on the holiday table. Slow-simmered with ham bits, onions, and tender potatoes, this Southern Louisiana classic is also a tasty and hearty dish served over rice.

Ingredients

7 servings
  • 6 cans green beans drained
  • 5 medium potatoes peeled and quartered
  • 1 large onion chopped
  • 2 tbsp cooking oil
  • 1/2 tsp each salt and pepper to taste
  • Ham Bits - cut cubed ham or smoked sausage

Step-by-Step Instructions

  1. In a heavy quart pan, add the oil and onions. Cook over medium heat until onions are translucent, about 5 minutes.
  2. Add ham bits and cook for another 5 minutes, stirring constantly.
  3. Add green beans, cover, and cook on low to simmer for 30 minutes.
  4. Add potatoes and cook for 20 minutes longer until potatoes are fork-tender.
  5. Serve over rice with fried pork chops, smothered pork chops, or roasted chicken.

Common Problems and Solutions

Q: Can I use fresh green beans instead of canned?

A: Absolutely! Use about 2 pounds of fresh green beans, trimmed and cut into 2-inch pieces. You'll need to increase the initial simmering time to about 45 minutes before adding the potatoes, as fresh beans take longer to become tender.

Q: Why add the potatoes at the end instead of at the beginning?

A: Potatoes cook faster than green beans and will turn mushy if cooked for the full hour. Adding them in the last 20 minutes ensures they're fork-tender but still hold their shape.

Tips and Techniques

For extra flavor, use the rendered fat from frying your pork chops or bacon drippings instead of plain cooking oil. The smoky, savory flavor adds authentic Southern richness to the dish.

Ingredient Substitutions

  • canned green beans: 2 lbs fresh green beans, trimmed and cut
  • ham bits: smoked sausage, andouille, or bacon
  • fresh potatoes: small red or Yukon gold potatoes, halved

Equipment Needed

  • heavy-bottomed pot or Dutch oven
  • knife and cutting board