My crafting and family life journal

The cool wet weather that we received this summer encouraged many of our vegetables to provide us with bumper crops.  One of those vegetables was bush beans. After canning 30 pints and making copious amounts of four been salad, I decided to convert a childhood ham and beans recipe to a flavorful  vegan dish. With a bit of experimentation a dish of juicy green beans with soft potatoes and a rich flavorful smokey broth was created.   An added bonus of the dish is that it takes a little effort to prepare and can cooked in a crock pot started in the morning before work or prior to an event.

If you have some extra beans in your garden or the local market has fresh beans on sale you may want to try the following recipe.

smokey green beans and potatoes

Ingredients

  • 10 cups of green, yellow and/or purple beans cunt into bit sized pieces
  • 4 medium-sized potatoes cut into 1 inch cubes
  • 1 large onion, diced
  • 5-6 cloves of garlic, minced
  • 1 cup of water
  • 2 Tbs apple cider vinegar
  • 2 Tbs soy sauce
  • 1 1/2 tsp smoked paprika
  • 1 Tbs chili powder
  • 1/4 tsp cayenne pepper
  • salt and pepper to taste

Directions

  1. Spray the bowl of the slow cooker lightly with cooking spray
  2. All all of the ingredients to the slow cooker and stir
  3. Cover pot with the lid and cook on low for 6-8 hours
  4. Enjoy with some hot water cornbread or crusty rolls
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