This humble but rich-tasting side dish was a staple at Appalachian basket meetings—a regional tradition that showed off homegrown vegetables—as well as Sunday suppers and holiday meals. Slow-simmered until tender, the green beans and potatoes absorb the flavor of smoked or fatty meat. The taste of the ones from my grandmother’s garden could not be rivaled. She flavored them with salt pork. I use smoked turkey instead, as an alternative. —Crystal Wilkinson, Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks
Read more about Wilkinson’s new book here.
