- 1 tablespoon vegetable oil
- 1 cup chopped yellow onions
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 (8-ounce) ham hock, scored
- 1 tablespoon minced garlic
- 1 1/2 pounds green beans, trimmed and halved
- 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.
- 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.
- 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.
Country Green Beans And Ham
Slow Cooked White Beans
Emeril’s Slow-Cooked Bam-B-Q Baked Beans
Slow-Cooked Collard Greens
Slow Cooked White Beans With Pan Fried Pork Chops And Caramelized Onions
Spicy Green Beans With Garlic
Nutty Green Beans
Lemon Rosemary Pickled Green Beans
Emeril's Favorite Chinese Green Beans