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Seasoned Snap Beans Recipe

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This recipe for Seasoned Snap Beans, by , is from Chefs of RodnReel Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosalind Maddox
Added: Saturday, February 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package pickled meat, cubed and trimmed of excess fat
2 lbs. snap beans
8 chicken bouillon cubes
5 medium potatoes peeled and cubed
2 onions that are medium chopped
Water for boiling
salt /pepper to taste

Directions:
Directions:
Place cubed pickle meat in a large pot then add water that is enough to cover it. Bring to a boil then let it simmer on medium heat while beans are being prepared. Prepare the snap beans by washing thoroughly in cool water, cutting off the tips and snapping in half. Add the prepared snap beans and add water as necessary to make sure the beans and meat are covered. Add the chicken bouillon cubes, salt and pepper. Return to a boil. Reduce the heat and cook over medium heat, stirring occasionally, for approximately 1 hour or until the meat is tender and the beans have turned a darker shade of green. Add potatoes and onions. Boil for 20 minutes or until potatoes are tender. Use slotted spoon to serve into plates or large bowls and enjoy.

Number Of Servings:
Number Of Servings:
approx 6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is an old family recipe that I modified by adding the chicken bouillon flavor. It is one of my family's favorite recipes that I prepare and I can never keep a pot of this for too long.

 

 

 

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