Green beans were a staple on the dining room table when I was a child. My mom would prepare them in the morning and they would cook all day. I can still remember the aroma that permeated our house.
I don’t cook my green beans all day, even though my husband would prefer I did. These beans are truly southern style and cooked thoroughly until tender. If they are crisp tender, my family calls them “Ohio” beans and these are definitely southern style. The ham shank (or ham hock) provide the great depth of flavor. These beans will literally melt in your mouth.
This is a perfect side dish for almost any meal but is fabulous at Thanksgiving instead of the traditional green bean casserole.
- 1 small ham shank
- 32 oz frozen green beans
- 1 small onion, diced
- 1 1/4 tsp salt
- 1/2 tsp pepper
Place the ham shank, onions, salt and pepper into a pan. (Photo A) Add enough water to cover the ham shank. Cook on medium high heat for 30 minutes, covered. The mixture should come to a boil.
Add the green beans to pot and cook for approximately 45-55 minutes on medium heat. (Photo B) Do not boil the beans. Lower the heat to medium low so that the beans just simmer. The beans will be tender but still hold their shape.
Remove the ham shank and cut off chunks of ham. Dice the ham and return it to the pot. Remove the lid and let some of the liquid evaporate. Serve hot.