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Old 12-12-2015, 06:23 AM   #11
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Make red beans and rice using the skin (after rendering the fat) as a sub for the smoked ham hocks. Use some of the rendered fat to saute the veges (trinity).
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Old 12-12-2015, 08:59 AM   #12
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Use them in a cassoulet.' That's what I do with them.
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Old 12-12-2015, 09:21 AM   #13
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Do you ever cook green beans the southern country way? Where they are cooked for hours with salt pork in them and they get that gray-green color. That would be a good sub for the salt pork. Not that I'd want them that way all the time anymore, but I'd forgotten how good they are until just recently.
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Old 12-12-2015, 01:37 PM   #14
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Into the pea soup
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Old 12-12-2015, 02:35 PM   #15
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Quote:
Originally Posted by medtran49 View Post
Do you ever cook green beans the southern country way? Where they are cooked for hours with salt pork in them and they get that gray-green color. That would be a good sub for the salt pork. Not that I'd want them that way all the time anymore, but I'd forgotten how good they are until just recently.
I've had them that way but never made it. They are pretty good but I'm not sure DH would like them cooked that much.
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Old 12-12-2015, 03:06 PM   #16
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What would you do with smoked ham skin?

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I've had them that way but never made it. They are pretty good but I'm not sure DH would like them cooked that much.

I've always cooked green beans to just al dente. DH's Pennsylvania Dutch upbringing dictated that you cook the heck out of them, with some type of smoked meat fat, but now he likes them the way I do. The cooked to heck PD/Southern way is still really good though.
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Old 12-12-2015, 03:17 PM   #17
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We normally cook green beans to just crisp tender too now, but I may make a batch soon since I was reminded of how good they are. I will admit though between all the vitamins pretty much being destroyed by the long cooking time and the salt pork adding all that salt, plus southern ladies usually add salt too, they aren't the healthiest of veges. I remember having to snap the beans as a child when my mom would make a huge batch for family get togethers.
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Old 12-12-2015, 03:26 PM   #18
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My in-laws were surprised that me, A Dang Yankee none the less, knew how to cook green beans the Southern way. They were also surprised that I did more scratch cooking than from packages.

At least I was a surprise more than a disappointment.
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Old 12-17-2015, 11:57 AM   #19
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I have never cut up a whole ham to have any skin left to worry about.
But I would assume from the picture, it would just get thrown away?
If its possible to get it crispy, that would be the route I would take.
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Old 12-17-2015, 02:26 PM   #20
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In our part of the world, the skin would be added to a big pot of white beans (great northern) and simmered, then eaten with cornbread. Good eats!!
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