This is an old, old recipe gleaned from a Mennonite Community Cookery book many moons ago. Its such a simple dish and yet so delicious!
Proof positive that food doesn't have to be complicated to taste good. Everything simply gets layered in the crock pot and then cooked.
Long and slow until the meat is falling off the bone and the potatoes and green beans are tender . . .
Served spooned into bowls with some of the broth and crusty bread . . . it's simply fabulous.
Sometimes you can get really brave and throw in a jar or can of sauerkraut, you have drained and rinsed. That's good too.
It would not win any beauty contests, but I think beauty is oftimes largely over-rated, don't you?
You cannot beat this for taste and convenience. It leaves you hands free to get on with your day, knowing that something quite simpy tasty is bubbling away in wait for you at the end of it all.
Smoky ham, tender and delicious . . . the potatoes flavoured with ham stock, and the tender green beans . . . a slice of buttered crusty bread. Manna from heaven, this is . . . manna from heaven.
*Crock Pot Ham, Beans & Potatoes*Serves 4Printable Recipe
Something so simple and yet incredibly delicious. An old standby. Plan ahead as it takes about 5 hours to cook.
900g ham hock (2 pounds)240ml water (1 cup)3 large potatoes220g whole green beans, trimmed (1/2 pound)freshly ground black pepper
Place the ham hocks into a slow cooker along with the water. Peel the potatoes, cut in half lengthwise and then into half moons, about 1/2 inch thick. Place the potatoes into the slow cooker on top of the ham hock. Wash and trim the green beans. Lay them in the slow cooker on top of the potatoes. Cover and cook on high for about 5 hours. Remove the ham hocks and shred the meat, discarding any bone or fat. Return to the crock pot and mix all gently together. Pour into a serving dish, sprinkle with some black pepper and serve immediately.
Those Mennonites sure know how to cook. I have never cooked one of their recipes but it wasn't lip smacking tasty at the end. You could serve this with mustard pickle or pickled beetroot, and a salad on the side (or coleslaw)for a complete meal. Bon Appetit!
