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August 1998 Issue
Sunday After Church
by Royce Smith
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Green Beans This recipe is applicable to most any style of green bean whether it is "snap beans", "pole beans", "French style beans" or even canned beans. Whatever green bean you want to cook, this recipe will work.
  • 2 or 3 lbs freshly cut green beans or 5 to 6 cans green beans
  • 1 small onion (cubed)
  • 3 small potatoes (cubed) (optional)
  • 5 - 6 cups boiling water
  • 1 smoked ham hock (cut into strips)
  • 2 tsp. paprika
  • 2 tsp. seasoned salt
  • 2 tsp. onion powder
  • 1 tsp. cayenne crushed red pepper (optional)
  • 1/2 tsp. black pepper
Wash green beans and place them to the side.

In a large or medium pot, bring water to a boil. Add ham hock and seasonings. Reduce heat and let cook for about thirty minutes. (It is important that the meat is almost done before you add the vegetables or your vegetables will cook faster than your meat which defeats the purpose of having meat.)

Add your beans, onions, and potatoes. Cover with a lid. Cook for twenty to thirty minutes on medium.

  • Yields: 6-8 servings
  • Preparation Time: 1 hour

 
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