Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. 2 pounds of fresh green beans with the stems removed. Add your favorite seasoning (I like butter, salt, and pepper). 4 garlic cloves minced. Add the remaining ingredients, stirring until the paprika is well combined. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done. DIRECTIONS In pot cover green beans with water and boil till tender with potatoes and bacon (or ham hock); drain. Preheat the oven to 350* Place all the ingredients into a large bowl and toss to combine. While the beans are cooking, peel a center strip from each new potato with a potato peeler. 6 Cover with a tight-fitting lid and simmer for 15 minutes. 1/2 tsp of salt plus more to taste. 5 shallots quarter sliced. about 2 cups of sliced baby potatoes. The green beans should sit on top and will steam/cook while the potatoes cook in the liquid. Transfer to a medium serving bowl. Add the stock and House Seasoning. 4 tbs of extra virgin olive oil. In a large saucepan, steam the green beans and potatoes for 8 minutes, or until the potatoes are tender. 7 Remove the lid and add the sea salt, black pepper, apple cider vinegar, Dijon mustard, and cannellini beans. Preparation. Remember ham hocks take a little longer than green beans, so if you use a ham hock, boil it first till tender then add the rest and cook.
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