Yummy! We were pleasantly surprised by how good this was! Didn't have ham hocks, so we used about 2 cups of chopped ham steaks instead. Also, doubled up on the chicken bouillon. We let it cook on low for nearly 10 hours & it was DELICIOUS!! This one's a keeper!
LOVE THIS RECIPE!!!! Will definitely make this again. I did a little subsitution. I used a red onion (in place of a white/yellow onion), smoked sausage (in place of ham) and chicken broth (in place of water). I put everything in the cockpot at one time and cooked on low for 8-10 hrs. It was a hit!!!! I took it to a church potluck and recieved many, many compliments. It is an entire meal!!!
Excellent flavor. I may also try these on the stovetop when I'm in a hurry and want them more quickly. For better time approximation it took at least 2 hrs. for the mixture to reach the simmering point (Step 2) and I found that the potatoes needed longer than 45 minutes to become tender (Step 3) (I cooked them for 1 1/2 hrs.)However my Crockpot didn't have a "medium" setting it only has "high" and "low" so this might have made the diference. The green beans were still a bit firm/crispy - don't expect them to be soft like canned green beans!
Fabulous! I didn't have time to use the slow cooker so I put them on the stove and cooked them for 25 minutes and then added the potatoes for another 35 minutes. The only other change I made was I added red onion as I had some left over from a salad I made. These are the best green beans I have ever tasted. Even my finicky 11 year old ate them. Thanks Sharon!
How can you rate it if you didn't try to make and to top it off give it one star
Growing up in eastern PA my mom used to make this after Easter and Christmas when we had ham. I make mine with canned green beans and potatoes, pepper, and a few capfuls of Apple Cider Vinegar and let it come to a boil on the stove and then simmer for 2-3 hours. The Apple Cider Vinegar gives it a nice little kick to it.
My mother made a variation of this when I was growing up and I've made it for many years myself. However this is better than she and I made. I could not bring myself to add garlic and I used ham rather than ham hocks. Put it all in the slow cooker for 12 hours and it was wonderful. It's my new recipe.
This sounded like a delicious meal but what's the point of a crockpot recipe if you have to keep attending to it? The crockpot was designed I thought for those of us who want a home-cooked meal when we get home from work a meal that cannot be tended to from time-to-time all day.
I've been serving this for years and it is always a winner. Here's something that I've found that takes it from "okay-good" to "perfect": add a very generous teaspoon of country Dijon mustard toward the end...when you are cooking the potatoes. Be sure to use new or red or white potatoes; russets will fall apart with too much cooking or reheating. If using ham hocks (which are fatty) try cooking them alone (in the slow cooker) strain meat keeping the broth allow broth to cool and remove the fat on top. Now add cut ham pieces potatoes and green beans to the broth in a large pot and gently boil until beans & potatoes are tender. Ham slices are faster (cook at least two cut in 1" squares) less fatty and just as delicious with less work than skimming fat from hocks. Which ever you choose don't forget the country Dijon! Yummy!
