Southern Style Pole Beans with New Potatoes
Experience the comforting flavors of the South with this delectable side dish featuring tender pole beans and creamy new potatoes simmered to perfection. The smoky richness of the ham hock infuses the dish, creating a harmonious blend of textures and tastes that will elevate your meal. Ideal for family gatherings or a casual dinner, this dish offers a nostalgic taste of homestyle cooking that pairs wonderfully with barbecued meats and cornbread.
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
Pole Beans
2 lbs (stringed)
Small New Potatoes
2 lbs (peeled or halved)
Smoked Ham Hock
1 (about 1/2 pound)
Water
1/3 cup (none)
Instructions
1
Begin by carefully stringing the pole beans to remove any tough fibers.
2
Peel the small new potatoes or, for a rustic touch, simply cut them in half if they are sufficiently small.
3
In a heavy-bottomed saucepan, place the prepared pole beans evenly along the bottom.
4
Layer the halved or peeled potatoes over the beans, placing the smoked ham hock in the center.
5
Pour in the water, ensuring it covers the beans and potatoes slightly.
6
Cover the saucepan and bring the contents to a gentle simmer over medium heat.
7
Cook for approximately 30 to 45 minutes, or until the potatoes are fork-tender and the flavors have melded together.
8
Once done, remove from heat and allow to rest for a few minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Southern Style Pole Beans with New Potatoes?
It is a traditional Southern side dish consisting of tender pole beans and creamy new potatoes simmered with a smoky ham hock for deep flavor.
What kind of potatoes work best for this recipe?
Small new potatoes are ideal for this recipe as they hold their shape well and have a creamy texture when simmered.
How do I prepare the pole beans?
You should carefully string the pole beans to remove any tough, fibrous strands before cooking to ensure a tender bite.
Can I use a different meat instead of a ham hock?
Yes, you can substitute smoked turkey wings, salt pork, or thick-cut bacon if you do not have a ham hock available.
How long does it take to cook this dish?
The dish typically takes about 30 to 45 minutes of simmering until the potatoes are fork-tender.
Is this recipe gluten-free?
The core ingredients are naturally gluten-free, but always verify that the smoked ham hock has no gluten-containing additives.
Can I make this dish vegetarian?
To make it vegetarian, omit the ham hock and use vegetable broth or a splash of liquid smoke for a similar savory profile.
Why is only 1/3 cup of water used?
The small amount of water combined with the moisture from the beans and the steam created in a covered pot is sufficient to cook the vegetables without washing away flavor.
Should I peel the new potatoes?
You can either peel them or leave the skins on and simply cut them in half for a more rustic, homestyle appearance.
Can I use regular green beans instead of pole beans?
Yes, you can substitute regular green beans, though pole beans are traditional for their specific texture and hardiness during simmering.
What is the best way to layer the ingredients in the pan?
Place the pole beans at the bottom, layer the potatoes on top, and tuck the ham hock into the center for even cooking.
Can I make this in a slow cooker?
Yes, you can cook this on low for 6-8 hours or high for 3-4 hours in a slow cooker, though you may need slightly more liquid.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I freeze Southern Style Pole Beans?
You can freeze them, but be aware that the texture of the potatoes may become slightly soft or grainy after thawing.
What flavor does the ham hock add?
The ham hock provides a rich, smoky, and salty essence that characterizes classic Southern vegetable dishes.
What should I serve with this dish?
This side dish pairs perfectly with barbecued meats, fried chicken, roasted pork, and fresh cornbread.
How do I know when the dish is finished cooking?
The dish is ready when the potatoes are fork-tender and the flavors of the beans and ham hock have fully melded.
Can I add other vegetables like onions or garlic?
Absolutely. Adding sliced onions or minced garlic can add another layer of savory depth to the beans and potatoes.
What are pole beans exactly?
Pole beans are climbing bean varieties that are often wider and meatier than standard bush beans, making them great for long simmering.
Is this a main dish or a side dish?
While traditionally a side dish, it is hearty enough to serve as a light main meal, especially when served with bread.
Can I use canned beans for this recipe?
Canned beans are already soft and won't stand up well to the 30-45 minute simmering process required for the potatoes and ham hock.
Can I use frozen pole beans?
Yes, frozen pole beans can be used, though you may need to reduce the cooking time slightly compared to fresh beans.
How do I reheat the leftovers?
Reheat gently on the stovetop over medium-low heat with a splash of water, or in the microwave in a covered dish.
Can I use a pressure cooker or Instant Pot?
Yes, you can cook this under high pressure for about 5-8 minutes with a quick release to avoid overcooking the potatoes.
What if I cannot find a smoked ham hock?
Smoked ham shanks or even a high-quality smoked sausage can be used as a substitute for flavor.
Should I add extra salt?
Wait until the end of cooking to add salt, as the ham hock is naturally very salty and may provide enough seasoning on its own.
Do I need to boil the water first?
No, start with cold water and bring the entire pot to a simmer together to allow the flavors to develop gradually.
Is this a healthy recipe?
It is a vegetable-heavy dish providing fiber and vitamins, though the ham hock adds some sodium and fat for flavor.
Can I double the recipe?
Yes, you can double the recipe easily; just ensure you use a large enough pot or Dutch oven to hold all the ingredients.
What is the texture of the beans when done?
In Southern style cooking, the beans are simmered until they are very tender and have absorbed the smoky pot liquor, rather than being crisp-tender.