Post by Chuckie on Oct 9, 2017 9:27:40 GMT -5
This was embedded in another recipe, "Walnut Sage Fettuccini"--which sounds DELISH & I have YET to try!!! Anyway, here it is "stand alone" so peeps in the future can find!
CHEERS!
Chuckie
Thermowell Green Beans, Ham & New Potatoes
@ least one pound of fresh green beans, cleaned & snapped
one onion, or a fresh bunch of spring green onions, minced
one or two ham shanks (more meat on them than hocks, they usually come two to a pkg here. I've also used a ham bone I had saved/froze b4)
3 bay leaves
1 TBS savory
3 cups H20
One to two pounds new potatoes (I buy that mixed bag of mini spuds @ Aldi's)
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Put top six ingredients in large thermowell pot. Place in well, run gas twenty minutes. Allow to CWTGTO @ least 1.5 to 2 hours, or until beans are al dente.
Remove pot from well, take out bay leaves, and place shank(s) on a plate. Remove enough of the juice to cover or nearly cover new potatoes in a separate pan. Boil until al dente*. As spuds cook, remove meat from shank bone, add back to pot. When potatoes are done, add back to well pot w/juice, place back into well until ready to eat---NOT necessary to turn the gas back on, but you could.
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*I suppose you COULD throw the potatoes just into the pot after removing ham shank bone & bay leaves & cook them in there, BUT I prefer my spuds on the "hard side"--NOT cooked to mush! IF you wanted to cook them that way, I would suggest you put them in the well after removing the shank/bay leaves, and only run the gas five minutes. They SHOULD be done, as long as you've left them in there say min 30-45 minutes. Experiment & let us know--I'm never that "precise" on my cooking/eating times that I could do that and ensure I get them out in time to be al dente...
CHEERS!
Chuckie
Thermowell Green Beans, Ham & New Potatoes
@ least one pound of fresh green beans, cleaned & snapped
one onion, or a fresh bunch of spring green onions, minced
one or two ham shanks (more meat on them than hocks, they usually come two to a pkg here. I've also used a ham bone I had saved/froze b4)
3 bay leaves
1 TBS savory
3 cups H20
One to two pounds new potatoes (I buy that mixed bag of mini spuds @ Aldi's)
---------------------------------------------------
Put top six ingredients in large thermowell pot. Place in well, run gas twenty minutes. Allow to CWTGTO @ least 1.5 to 2 hours, or until beans are al dente.
Remove pot from well, take out bay leaves, and place shank(s) on a plate. Remove enough of the juice to cover or nearly cover new potatoes in a separate pan. Boil until al dente*. As spuds cook, remove meat from shank bone, add back to pot. When potatoes are done, add back to well pot w/juice, place back into well until ready to eat---NOT necessary to turn the gas back on, but you could.
---------------------------------------------------
*I suppose you COULD throw the potatoes just into the pot after removing ham shank bone & bay leaves & cook them in there, BUT I prefer my spuds on the "hard side"--NOT cooked to mush! IF you wanted to cook them that way, I would suggest you put them in the well after removing the shank/bay leaves, and only run the gas five minutes. They SHOULD be done, as long as you've left them in there say min 30-45 minutes. Experiment & let us know--I'm never that "precise" on my cooking/eating times that I could do that and ensure I get them out in time to be al dente...
