Green beans, red potatoes and cottage ham recipe?

I want to fix green beans with red potatoes and cottage ham the way that my Grandmother used to make them. Does anyone have a good recipe? I have about 3 lbs of fresh green beans to cook. Thanks!Green beans, red potatoes and cottage ham recipe?
Hope this is what you are looking for. Enjoy!!





Cottage Ham


By Ann Heller





Dayton Daily News





I grew up eating cottage ham, a one-pot meal my mother made with green beans 鈥?instead of cabbage 鈥?added to the simmering smoked pork shoulder and potatoes. The cottage ham is all meat, no bone, and sells for $3.99 a pound or less.





1 smoked pork shoulder roll, 1 1/2 to 2 pounds


1 onion, peeled


1 bay leaf


1 1/2 tablespoons sugar


6 or 8 crushed peppercorns


4 to 6 redskin potatoes, unpeeled


1 pound green beans





Put the pork in a large pot with a tight-fitting cover. Cover with water. Add the bay leaf, onion, peppercorns and sugar. Cover and cook the meat for 45 minutes per pound.





Halve the potatoes if very large. Thirty minutes before the meat is done add the potatoes to the pot.





Remove the ham to a serving platter and let it rest for 5 to 10 minutes before slicing. Add the beans to the pot while the meat rests and cook 5 to 10 minutes, with timing depending on the size and age of the beans and how you like them cooked.





Serve with mustard, preferably the course-grained variety.Green beans, red potatoes and cottage ham recipe?
here it is..





Special Green Beans





Green and wax beans combine in this simple yet elegant recipe for a delicious vegetable side dish.





INGREDIENTS:





2 cups fresh green beans, trimmed


2 cups fresh yellow wax beans, trimmed


1/4 cup chopped onion


1/4 cup butter


3 Tbsp. pine nuts or cashews, toasted


1/2 tsp. dried tarragon leaves


1/2 tsp. salt


dash pepper





PREPARATION:





Place green and yellow beans in heavy saucepan and add water to cover. Bring to a boil over high heat, reduce heat to medium and cook for 8-10 minutes until beans are tender. Drain well in colander. Add all remaining ingredients to beans and cook over medium heat for 1-2 minutes to melt butter and blend flavors, stirring constantly.





serve 8...








Smashed Red Potatoes





Garlicy red smashed potatoes.





Ingredients;





6 Red-skinned potatoes, washed and unpeeled


3 cloves Garlic, smashed


1/4 cup Low fat, low sodium vegetable stock


1 tbsp Nonfat yogurt


1 Green onion, chopped


1/4 tsp Each salt, pepper and nutmeg





Preparation;





1. Cut potatoes into 1 1/2 inch chunks. Boil potatoes and garlic in salted water until tender, about 10 to 15 minutes. Drain. Place pan on low heat to dry the potatoes, shaking occaisionally.





2. Add hot stock and yogurt. Using and potato masher, mash coarsely. The mixture should look lumpy. Stir in the chopped onion and spices. Makes 4 servings.








Superb Ham and Bean Soup





Meaty ham bone and any leftover scraps of meat


1 16oz can pinto beans


1 16oz can black beans


1 16oz can black-eyed peas


1 16oz can great northern white beans (or navy beans)


1 16oz can red kidney beans


1 can Progresso lentil soup


6 quarts water


2 medium onions, coarsely chopped


1 28oz can crushed tomatoes


2 cloves garlic, minced


Juice of 1 lemon


Pinch of ginger


2 celery stalks, split lengthwise


1/2 lb Ditalini pasta (precooked)


Salt and pepper to taste





Place ham bone, meat scraps, celery stalks, minced garlic, ginger,


and chopped onions in a large stock pot (10 qt). Add approx. 6


quarts of water so the pot is about 3/4 full. Place lid on pot


slightly off-center to allow steam to escape. Boil on medium-high


heat for 3 hours, adding enough water every 1/2 hour to keep the


pot at 3/4 full.





Remove ham bone and take off meat, cutting into small bits, discard


fat. Remove meat scraps and cut into small bits, discard fat.


Remove celery stalks and discard. Replace lean meat into soup pot.


Drain water from all cans of beans and add to pot. Add lentil


soup, crushed tomatoes, and lemon juice. Reduce heat to medium.





In a separate pot, boil the 1/2 lb of Ditalini pasta until just


tender. Drain and add pasta to the soup pot. Continue to cook on


medium heat for 1/2 hr. Add salt and pepper to taste, (we found


none is usually needed). Reduce heat to simmer until ready to


serve.





Makes 15-20 servings. Soup may be frozen.