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Steamin' Taters 'n' Beans

(5 Votes)
SERVES
6
COOK TIME
45 Min

Sometimes simple is best...like here we've got fresh green beans and red potatoes boiled up with a little salt pork. Steamin' Taters 'n' Beans is a Southern classic that combines great flavor with ease -- our favorite combo!

What You'll Need:
  • 1 (2-ounce) piece salt pork, (see note)
  • 1 pound fresh green beans, trimmed and cut in half
  • 1/2 teaspoon black pepper
  • 12 small red potatoes (about 2 pounds), cut in half
  • 2 teaspoons salt
What To Do:
  1. In a large pot, combine salt pork, green beans, and pepper with enough water to cover. Place potatoes on top and sprinkle with salt. Cover loosely and bring to a boil over high heat.
     
  2. Reduce heat to low and simmer 30 to 35 minutes, or until potatoes and beans are tender. Serve in bowls with broth.

 

Notes
  • Three slices of raw bacon will work just as well as salt pork.
     
  • In the South, they call the broth "pot liquor" and serve it with plenty of cornbread for dunking. Here's one of our yummy cornbread recipes for you to try!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This was a nice change for a side dish. Be sure to add the cornbread. Very easy to add to a meal.

I can't say I've made it myself, but my brother-in-law in Memphis, Tennessee made that for us last weekend, with a pork loin roast, purple-hulled peas, and cornbread. Cheap, easy, and wonderful comfort food. Authentic southern cooking.

My mom made this with ham, kielbasa, green beans, potatoes and gooked in home-made ham stock. It was delish. And this sounds just as delish.

I make this same recipe but add chopped onion and slices of smoked sausage. This is our entire meal and I make lots for leftovers.

Never ate "mushy" green beans before moving to southern Illinois, now this is a staple dish at my house. I do use bacon, tho. The folks here cook all vegi's to death. This is the one I cold make a meal out of. I also add some onion.

I add onion and about 20 crushed red pepper flakes to the recipe from Mr Food. I don't like mushy green beans either. I put potatoes and beans in at the same time, and pour hot water over them, quickly bring to boil then immediately simmer. Watch closely and take off the heat when the potatoes are just about done, and this ensures that the green beans are still a little firm to the bite (not crisp) but still are done. And they stay that way when you come back for leftovers. No mush. And its never taken 30+ minutes to cook these to the 'firm but done' stage. More like 15.

Try with Italian sausage links.

my hubby is a hillbilly. this is the only way he eats his greenbeans. he loves it.

I make mine with my own green beans that I grew in my garden and canned. I dump the green beans in a pot then put in potatoes and add 1 med. onion. I season with peanut oil and very little salt. Cook til potatoes are tender. Make sure their is enought water to cover the veggies.

Just like my Granny made it! (Only we called 'em, snaps and taters!)

I've made them this way for years except I use about 6 slices of bacon, cut into small pieces instead of the salt pork. I usually add a little butter or margarine at the end.

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