Ingredients
- cups water
- ham hock
- tablespoons lard or other cooking fat
- teaspoon seasoning salt
- /2 teaspoon salt
- /2 teaspoon black pepper
- /2 teaspoon garlic powder
- /2 teaspoon onion powder
- pound fresh green beans, rinsed, trimmed and snapped into bite-size pieces
Instructions
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Step 1
I start by placing a large, heavy-bottomed pot on the stove over medium-high heat. Into it goes six cups of water, a meaty ham hock, and a couple tablespoons of lard—the fat is key for that authentic Southern silkiness. I sprinkle in the seasoning salt, regular salt, black pepper, garlic powder, and onion powder, giving the liquid a quick stir to dissolve the spices. As soon as it boils, I reduce the heat to a steady medium-low, then add the fresh green beans that I’ve rinsed, trimmed, and snapped into bite-sized pieces. Covering the pot, I let everything simmer low and slow for about two hours. That gentle heat works wonders, transforming the beans from crisp to melt-in-your-mouth tender while drawing out the ham hock’s smoky depth. Every so often, I lift the lid and give the beans a stir, breathing in that comforting aroma. Once they’re done, I fish out the ham hock—though I always pull off any clinging meat and mix it back into the pot. A final taste for salt, then I spoon the beans and their richly flavored broth into a serving dish. It’s a humble dish that feels like a warm hug.