Are they green? Well, sort of. Are they beans? Yep. Are they green beans? Nope, nothing of the sort!
They are delicious though! (like off-the-hook good).
I'll post the recipe which got me hooked originally, and explain some variations later. Incidentally, this recipe is an original from me. I
experimented around with this for a while to get it right. (the experimenting is always one of the fun parts anyway).
The fastest way to summarize this dish is...beans & ham with green chili, more specifically; Anasazi beans, hickory smoked ham shanks, green chili,
onions, garlic, jalapeno peppers and spices. It's like a cross between ham & beans, green chili and a tex-mex twist. And yes, it will blow your
socks right off your feet!
I'll list the recipe the really simple way first, and then if anyone is interested in some of the variations I can list those later. First off, the
recipe listed is for 2, possibly 3 people, depending on portion size. You can scale accordingly.
Recipe for "Green Beans"
1 Cup Anasazi beans - soaked overnight. (Don't worry if you can't get Anasazi beans, just use pintos or any other light bean like northerns or navy)
(Note - I can't recommend this dish with kidney beans or black beans, mostly because I haven't tested this and don't care for them).
1 Large Ham Shank - Shanks are different than 'hocks' as they have more meat. You can use hocks, but double the amount.
1 Cup - Chicken stock or broth
1/2 Med Yellow Onion - Rough chopped
2 Jalapeno peppers - Halved, seeded and thick sliced
1 Cup Hatch 505 brand "Green Chili Sauce", Medium heat - (Note - it's more brownish than green) (note - I use med so everyone can partake, hot is even
1 Cup Poblano and Green Chili Salsa, Mild - (Again, Mild so it's not too hot for others, but you can go hotter if desired)
2 Garlic cloves - minced / diced.
1 Tsp - Ground Cumin
1/2 Tsp - Coarse ground black pepper
1. Rinse the beans and drain.
2. Place the ham shank in a small-medium sized slow cooker (you want the ham shank covered or mostly covered if possible).
3. Add all of the rest of the ingredients.
4. Gently stir to combine the ingredients.
5. Cook on low for 8 hours, or medium for 6 hours. (check the liquid levels periodically. If low, add some more 'Hatch 505 sauce'
6. When the ham is falling off the shanks, remove them, take the meat off, shred it and return it to the slow cooker along with the bones for flavor
and stir gently.
Serving suggestions - You can serve this dish in a bowl like you would cowboy beans. Or, you can serve this over tortillas like a loose taco. Some
chopped cilantro is nice for a more Tex-Mex flavor. The wife really likes some sour cream with hers, in a bowl. This one is a real crowd pleaser
because the possibilities are endless for how you serve it.
a.) No Anasazi beans where you are? - no biggie, just use northerns, pintos or navy.
b.) The Hatch 505 sauce is kind of important; it's a no-meat green chili "sauce" (not a salsa) and it has a really spectacular bright flavor and it's
pretty thick almost like tomato paste. You can probably use any green chili (again, NOT salsa) but you might have to kick it up a few notches to get
to the 505 flavor.
c.) One of the variations I do (in lieu of the Hatch 505 sauce) is to make my own green chili sauce. I can provide some guidance if desired.
However, if you already have a family green chili recipe by all means use that!
Lastly, even if you hate green beans, you'll love these
P.S. And hey, in keeping with the ATS (little green) Alien theme, even ET might give you a pass.
ETA - One of the things which really makes this dish pop is the hickory smoked ham shank. Normally, green chili is made with pork, but not smoked
pork. The hickory smoked pork in these beans really takes it out of the "chili' spectrum and puts it in another league. If you can't get hickory
smoked ham shanks where you are, you could add a little hickory smoke liquid to the beans. Go easy though because it's a very subtle flavor you're
edit on 8/7/2019 by Flyingclaydisk because: (no reason given)