“This is my dad's recipe that I learned when I was growing up. My dad enjoyed fixing many dishes and taught me how to cook. This is one dish that you can make a meal out of it by itself and nothing else. I found that fresh green beans tasted better then the frozen ones; they are good if you can't get them fresh.” Carey Huguet (Husband of my sister Mary Lynn)
Ingredients:
3 pounds Snap Beans (fresh or frozen)
1 medium Bell Pepper, chopped fine
1 medium Onion, chopped fine
1/4 cup Parsley fresh or 1/8 cup dried
1 pound Ham (and/or smoked sausage or andouille)
1/2 teaspoon Minced Garlic
2 or 3 medium Potatoes, diced in medium size
2 Tablespoons Olive Oil
1/2 teaspoon Worcestershire Sauce
Water (to fill about 1/2 the pot.}
Salt (to taste)
Black Pepper {to taste}
Red Pepper (to taste)
Instructions:
Clean fresh snap beans (wash & dry in colander) - remove stems. Now cut beans French style -that is to cut then lengthwise and placing in large bowl. If you use frozen green beans, skip this step. Finely chop onions and bell peppers. Cut ham (sausage) into small chunks (or 1/4 inch slices). Clean and peel potatoes, then cut into small 1/2 inch cubes. In a large pot add olive oil and heat on high temperature first. Once oil is heated add in the ham (sausage) then lower heat to a medium heat. Stir meat to prevent it from sticking and burning until lightly browned. Remove the meat and add in the onions & bell peppers. Cook mixture and stir until onions become somewhat transparent, about 5 to 8 minutes. Now you can add in the potatoes to slightly brown them for a few minutes and the garlic, continue to stir so as not to burn anything. Return the ham into the pot, add in the green beans, sprinkle in the parsley, Worcestershire sauce and season with salt, red and black pepper to taste then add in the water to fill pot about halfway up. Cover pot and increase heat to a high temperature and wait for water to boil. Wait for a rolling boil then reduce heat to low and let simmer until beans are tender (about 1 hour or so) stir occasionally. Taste beans to see if the seasoning is what you like and add what you think you need if necessary. When green beans are tender, remove from heat and leave covered until cooled enough to serve.
Carey & Mary Lynn (Broussard) Huguet
Enjoying a Tuesday Supper Club gathering in New Orleans, 2020
