Recipe: Green Bean Stew

Green Bean Stew
rec.food.cooking/Diane M. Ferrell/1997

This is a family favorite my grandmother and mom made and I now make for my grandchildren.

1 ham bone, or any left over ham pieces and parts (about 1-2 cups of ham)
1 small can tomato sauce (you can use more)
2 to 4 cups fresh Italian flat green beans or two packages of frozen
3 to 4 potatoes (depending on how many there are eating)
a little garlic salt
2 stalks celery
1 carrot
a dash of garlic powder or garlic salt (be careful, the ham is salty enough)

Cut up the left over ham and place in a heavy 6-8 qt pot. Cover with water and add the tomato sauce. Bring the pot to a medium boil and cook for about 45 minutes.

Meanwhile, peel the potatoes and either quarter or cube (however you like them--they should be small enough to cook in about 1/2 hour). Place them in cold water. Chop the celery (including leaves) and the carrot and add to the pot.

After the stew has cooked for about 45 minutes, add the potatoes and boil for about 20 minutes or until the potatoes are just tender.

Add the beans and simmer until the potatoes are done and the beans are soft. (If using fresh beans trim the ends and snap into 1-inch pieces. Wash thoroughly.)

Serve this with large slices of fresh Vienna or French bread and butter and a mixed salad.