While the cooking time may seem extremely long, this is an old-fashioned Southern means of cooking vegetables. When cooked this way, the beans are served with their "pot liquor" and cornbread to sop it up.
Save Recipe Print
Total:
2 hr 25 min
Prep:
15 min
Cook:
2 hr 10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Add the oil in a medium, heavy saucepan. Add the onion and saute until tender, about 3 minutes. Season with salt, pepper, and cayenne. Add the ham hocks, garlic, and beans. Add enough water to almost completely cover the beans. Bring to a boil, reduce the heat and simmer for 2 hours. Remove from the heat and serve with the cooking liquid.

Cook's Note

The salt and pepper we used here were suitable for the ham hock we had. However, depending upon the cure of your ham hock, you may require more or less salt. That said, hold off on adding the salt until about halfway through the cooking process.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Green Bean Casserole

Recipe courtesy of Ree Drummond

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Green Beans with Apple Cider

Recipe courtesy of Rachael Ray

Kentucky Red Beans and Rice Topped with Crispy Country Ham

Recipe courtesy of Damaris Phillips

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Slow Cooker Jambalaya

Recipe courtesy of Robin Miller

Browse Reviews By Keyword