“This traditional dish is quick and simple to make. It’s something you’d have at your Granny’s house on a Sunday afternoon or at a summer potluck. You can make this side dish with just about any meal, my favorite is to have it with fried chicken and cornbread.” – Executive Chef Cody DeRosett
Granny’s Pole Beans
YIELD: 6 Servings
PREP TIME: 30 minutes
COOK TIME: 30 minutes
Support local and select your ingredients from your favorite local farmers market. Chef Cody recommends the Saturday market at Rupp Arena if you live in Lexington!
– 1 lb. pole beans
– 1 c. Broadbent ham, medium diced
– 1 yellow onion, sliced
– 1 qt. chicken stock
– 2 tbsp. white distilled vinegar
– 2 large roma tomatoes, peeled and roasted, then diced
– Salt and pepper to taste
Start by searing the cubed Broadbent ham in a 4 qt. sauce pot on medium heat until all sides browned. Add chicken stock, distilled vinegar, salt and pepper and bring to a boil. Add beans and onions, cover and simmer for 10 minutes.
Remove remove from heat and add tomatoes, let steep uncovered for 10-15 minutes then serve.