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Country Green Beans and Ham Recipe

Country Green Beans and Ham

Emeril Lagasse

Recipe courtesy of Emeril Lagasse and Felicia Willett, 1999

Show: Emeril LiveEpisode: Southern Secrets

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on June 13, 2011

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    I only had a pound of green beans, but even considering that; the cooking time listed in the recipe is entirely too long. The beans started turning army green which is not how we like our green beans. I cooked the beans and the rest about a half hour which was just slightly too long. I did add chopped red potatoes and garlic as one reviewer suggested which were yummy. Will make again, but just shorten the final cooking time quite a bit.

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  • on November 02, 2010

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    Cut this down using 1 lb of green beans and half of a ham shank. Added 2 cloves of sliced garlic to 1/2 an onion sauted in hot chili oil. Also added 1 lb of red potatoes about 20 min before done. In addition to adding salt, I added a bit of Emeril's Essence. This dish was warm and comforting. Best tasting green beans I have ever had. Only thing I'll do next time is cut down the cooking time. This small amount did not need the full 2 hours. Served with rotisseried chicken.

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  • on July 10, 2007

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    Takes a little time, but fairly easy.

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  • on March 19, 2007

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    Yum Yum Yum. and easy!

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  • on November 29, 2006

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    Made this for my wife, she's down with the sniffles. Cheered her right up.

    If you throw in a few potatoes (cubed small with the beans, they'll fall apart into the broth... A yummy accident.

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  • on August 02, 2004

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    If you're lucky enough to have a Southern mom, grandmother or in-law, you've tasted these green beans (in the South they're called "snaps". This recipe is the real deal!

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  • on May 26, 2004

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    True Southern geen beans. Don't cut the cooking time. There better the next day.

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