Damon Lee Fowler

Aug 31, 2015 7:58 AM EDT

Your reminder of baby potatoes on green beans reminds me of my southern grandmother - who loved to serve her beans this way - Thank you Damon.

- Nancy

Aug 11, 2015 6:43 PM EDT

We call these Mamere's beans. It's the way my mom cooked them except she used a pressure cooker. Yummy.

- Janie B

Aug 12, 2015 10:15 AM EDT

My great Aunt Mary was one of the best cooks I ever knew and she could make her garden fresh green beans, baby potatoes, carrots, and onions cooked in salt pork fat taste just like a main dish! Paired with her buttermilk cornbread and sweet iced tea with lemon, it could've been a meal all in itself! heart emoticon

- www.heartofacountryhome.wordpress.com

Aug 16, 2015 1:57 AM EDT

My Mother and now I washed and prepared our green beans same as in your directions, except that here in south Louisiana we would what we call smother our beans adding very little water if and when necessary. In a black iron pot we too would cook out salt meat down boiling it in a separate pot before, which removes a lot of the salt and tenderizes it before cooking with your beans. Once boiled we would add into a little oil in the black iron pot and then add our chopped onion in and let wilt. Next add your green beans and let start to smother stirring often to keep from sticking. We then add our potatoes, turn the fire on low and cover the pot, this is when the pot will now make its own water and keep the beans moist. Continue to stir and your beans will cook down this way. This over hot, fluffy rice is a meal in itself.

- Cindy Naquin

Aug 16, 2015 2:01 AM EDT

My Mother(and now I) washed and prepared the green beans same as in your directions, except that here in south Louisiana we would what we call smother our beans adding very little water if and when necessary. In a black iron pot we too would cook our salt meat but we would boil it in a separate pot before, which removes a lot of the salt and tenderizes it before cooking with your beans. Once boiled we would add into a little oil in the black iron pot and then add our chopped onion and let wilt. Next add your green beans and let start to smother stirring often to keep from sticking. We then add our potatoes, turn the fire on low and cover the pot, this is when the pot will now make its own water and keep the beans moist. Continue to stir and your beans will cook down this way. This over hot, fluffy rice is a meal in itself.

- Cindy Naquin