Step 1

If using fresh beans, snip the stem end off the and cut into 1 to 1 ½” pieces. (See Recipe Notes)

Step 2

Slice the bacon into 1 to 2-inch pieces and cube the ham.

Step 3

Wash and peel (optional) the potatoes and cut into halves or quarters. Roughly chop the yellow onions and garlic. Measure the remaining ingredients.

Step 4

Place the bacon in a cold dutch oven over medium heat and cook until the fat is rendered and the bacon is crispy; about 8 minutes. Remove the bacon from the Dutch oven and set aside.

Step 5

Sear the ham in the bacon grease for about 3 to 4 minutes, until starting to brown. Remove the ham from the Duitch oven and set aside.

Step 6

Add the flour to the bacon grease and whisk until a light roux develops; about 5 minutes. (See Recipe Notes)

Step 7

Add the yellow onions to the roux and fry until the onions are starting to clear; about 5 to 6 minutes.

Step 8

Next add the aromatics-the garlic, Creole seasoning and salt and pepper. Stir to combine and cook for about 2 minutes.

Step 9

Increase the heat to medium-high. Deglaze the Dutch oven with about ½ cup of the stock, making sure to scrape and stir the fond into the roux mixture. (See Recipe Notes).

Step 10

Add the green beans and stir to coat the beans with the roux mixture. Cook the green beans, stirring occasionally until just starting to wilt, about 5 minutes.

Step 11

Add the ham back into the Dutch oven and mix well with the beans.

Step 12

Add enough stock to almost cover the beans. Stir to combine. (See Recipe Notes)

Step 13

Increase the heat to bring the stock to a boil for about 5 minutes, stirring occasionally.

Step 14

Reduce the heat to a simmer. Place the lid on the Dutch oven and simmer for about 30 minutes, stirring from time to time so it does not stick.

Step 15

After 30 minutes, mix in the potatoes and continue to simmer, covered, for about 15 minutes, stirring occasionally.

Step 16

Remove the cover and continue to simmer for another 15 minutes.

Step 17

Test the potatoes by probing with a wooden skewer or fork. They should be soft, but not falling apart. Taste the green beans, they should be soft and slightly overcooked. Adjust the seasonings by adding more Creole seasoning, kosher salt and black pepper, if needed.

Step 18

Break the bacon into smaller pieces and add back to the Dutch oven. Continue to simmer, uncovered for a few minutes until the sauce is thickened and reduced.