If using fresh beans, snip the stem end off the and cut into 1 to 1 ½” pieces. (See Recipe Notes)
Slice the bacon into 1 to 2-inch pieces and cube the ham.
Wash and peel (optional) the potatoes and cut into halves or quarters. Roughly chop the yellow onions and garlic. Measure the remaining ingredients.
To Cook the Green Beans
Place the bacon in a cold dutch oven over medium heat and cook until the fat is rendered and the bacon is crispy; about 8 minutes. Remove the bacon from the Dutch oven and set aside.
Sear the ham in the bacon grease for about 3 to 4 minutes, until starting to brown. Remove the ham from the Dutch oven and set aside.
Add the flour to the bacon grease and whisk until a light roux develops; about 5 minutes. (See Recipe Notes)
Add the yellow onions to the roux and fry until the onions are starting to clear; about 5 to 6 minutes.
Next add the aromatics-the garlic, Creole seasoning and salt and pepper. Stir to combine and cook for about 2 minutes.
Increase the heat to medium-high. Deglaze the Dutch oven with about ½ cup of the stock, making sure to scrape and stir the fond into the roux mixture. (See Recipe Notes).
Add the green beans and stir to coat the beans with the roux mixture. Cook the green beans, stirring occasionally until just starting to wilt, about 5 minutes.
Add the ham back into the Dutch oven and mix well with the beans.
Add enough stock to almost cover the beans. Stir to combine. (See Recipe Notes)
Increase the heat to bring the stock to a boil for about 5 minutes, stirring occasionally.
Reduce the heat to a simmer. Place the lid on the Dutch oven and simmer for about 30 minutes, stirring from time to time so it does not stick.
After 30 minutes, mix in the potatoes and continue to simmer, covered, for about 15 minutes, stirring occasionally.
Remove the cover and continue to simmer for another 15 minutes.
Test the potatoes by probing with a wooden skewer or fork. They should be soft, but not falling apart. Taste the green beans, they should be soft and slightly overcooked. Adjust the seasonings by adding more Creole seasoning, kosher salt and black pepper, if needed.
Break the bacon into smaller pieces and add back to the Dutch oven. Continue to simmer, uncovered for a few minutes until the sauce is thickened and reduced.
Notes
Use fresh, frozen, or canned green beans; do not defrost frozen green beans, cooking time will not be affected. Drain canned beans, decrease cooking time by 20 minutes. Smoked sausage, andouille sausage, pickled pork, or salt pork can be substituted for the ham. I use red potatoes, but white potatoes, Yukon gold, or Russets will be fine. If you prefer to leave the potatoes out, that's fine.Peeling the potatoes is optional; cut into similar-size pieces. Normally a roux has equal parts fat and flour, but in this recipe, there is less flour than bacon grease. The result will still thicken the sauce. Deglazing the Dutch oven before adding the green beans is an important step to maximize the flavor available in this recipe from the fond. Don't skip this step.Leftovers can be kept in the fridge for 3 to 5 days in an airtight container. Reheat in the microwave or saucepan on the stove. Leftovers can also be frozen in an airtight container for up to 10 months.