Put your snaps in a large (6-8qt) stock pot and add everything except for the water, salt and pepper and potatoes. Stir it all up. I usually use half a package of country ham pieces by opening the pouch, cutting it in half, putting half back in the package then putting the package in a ziplock; make it airtight before freezing for later. Dice the half you plan to use, don't bother pulling it apart just dice the hunk up before you put it in the beans.
Determine how much water to use. I like to have a bit over a 1/4 a pot of chicken broth and water; never over a half a pot of the combined liquids because the beans will cook down a LOT. Simmer the beans over medium heat for about an hour and a half covered. Stir periodically. About an hour in, taste a bean and then add salt and pepper as needed. Don't worry about over salting.
During the last 30 minutes of cooking you add your potatoes. Potatoes absorb salt. Putting potatoes in a dish that is too salty is an old-time trick because potatoes absorb salt. So, remember to check the taste again after the potatoes are cooked to see if more salt and pepper are needed. Also, test a potato to be sure it is cooked through; do this by poking a large one with a fork or knife.
Options- use LESS salt if you use chicken broth as that is already salted. I refrain from salt and pepper until they beans have cooked down so I can tell what needs to be adjusted. You can use a large 6-8qt crock pot and cook the beans until done. I cook my beans until just about mushy but cook yours until you like them.
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Great side dish with any meal
Originally Submitted
10/29/2017
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