![]() Stir in the ham and cannellin beans during the last 20 minutes of cooking. Remove the lid during the last 20 minutes to reduce the broth. Typically served on New Years Day, this simple dish is actually delicious all year long. Itll slide right out of the pan and look so beautiful when cut into wedges and served with chive sour cream. Drain the water from the green beans and place them into the pot. Use a non-stick skillet to make this frittata easier. Cook the ham hock for 1 1/2 hours on medium heat. Add the ham bones, green beans, potatoes, and bay leaves. Put the ham hock in a large pot and cover it with water. Remove the bay leaves and ham bones before serving.Ĭook the onions and carrots.Cook about 20 more minutes until heated through. Add in the drained and rinsed cannellini beans and chopped ham.Add to pot, along with chicken base, pepper and onion, and bring to a boil. Add butter, ham, green beans, potatoes and milk. Then sprinkle on the garlic powder, onion powder, salt and pepper. Drizzle olive oil over the potatoes and green beans. Meanwhile, rinse, trim and snap green beans in half or thirds. Boil potatoes for 15 minutes or until the largest chink of potato is soft all the way through. Place prepared potatoes and green beans onto a baking sheet lined with parchment paper, foil or a silicone baking mat. Reserve water, skimming off any accumulated foam. Bring to a boil, reduce to a medium boil and cook for 30 minutes. Continue to simmer for about 30 minutes until the potatoes have softened. Fill pot with water and add ham bone or hocks. Bring to a simmer, then cover, and turn to low. Pour in the remaining stock, and add the potatoes, green beans, ham bones, and bay leaves. ![]()
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