| Level: | Easy |
| Total: | 35 min |
| Active: | 5 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 5 min |
| Yield: | 6 to 8 servings |
Ingredients
- Deselect All
- 2 quarts home-canned green beans or store-bought canned Blue Lake variety green beans, with their liquid
- 1/2 pound cured ham hock
Instructions
- Put the beans, their liquid and the ham in a large, heavy saucepan. Cook, uncovered, over medium heat until the majority of the liquid has cooked down, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 56 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 8 g |
| Cholesterol | 20 mg |
| Sodium | 764 mg |
| Serving Size | 1 of 8 servings |
| Calories | 56 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 8 g |
| Cholesterol | 20 mg |
| Sodium | 764 mg |
Reviews
I was so glad to see this recipe. My grandmothers and aunts cooked fresh or canned with leftover ham, ham hocks, bacon, whatever they had. They made do and they were always delicious. I can’t eat partially cooked beans that barely touch hot water. I was so excited I made them immediately.
I totally enjoy watching Trisha, (and Beth) she seems sweet and genuine and and has some interesting recipes. I appreciate the southern recipes she shares on the show. I can always adapt a recipe to fit my family’s needs. She and Beth are sharing their family’s traditions and history. Watch and enjoy the show and recipes or change the station. Thank you Trisha, Beth and Gwen.
Yup. Like we do it in the south
The point of using canned beans is that per their name they are to be “Cooked to Death,”– softer texture and concentrated flavor! Fresh beans of course will work but you’ll have to cook them longer. Also, use the broader, flatter Italian or “Kentucky” Beans. I like Allen’s Kentucky Beans.
–Despite their reputation, canned veggies retain most, if not all, of their nutritional value because they are cooked – or- steamed and canned almost straight from the field. Unless you are picking it right off of the vine, preparing, and using it right away, most produce can lose quite a bit of its nutritional value in shipping and handling. To reduce salt, drain, rinse, and then add water, stock (or a ham hock!) for flavoring. The canning salt is a preservant and only really affects the surface of the veg to prevent bad bacteria from developing. Eat one right out of the can and then rinse the next. You’ll taste the difference. Or look for newer salt-free varieties. Still, I don’t add any salt – especially with the ham hock added to this recipe…
The only deterrent to canned veg are the types of liners that SOME companies spray on the interior of the can. The epoxy liners may contain BPA which is an estrogenic chemical used in plastics that can diversely affect testosterone in both males and females. Per their website, Allen’s / Del Monte does not use BPA riddled epoxy but vynil as a better option in nearly 100% of their canning processes.
I cooked mine on the stove top with butter and water plus bacon and it was a huge hit. I plan on making this again. It’s a good side dish and I couldn’t stop eating it.
These are the ONLY kind of green beans my husband will eat, because this is how both his Mom & her Mom, his Grandmother cooked them. I once tried to change it up by adding some sauteed shallots to it & he wouldn’t eat it. It was THE MEMORIES these green beans made this way invoke, not the actual beans themselves, because his Grandmother passed before I came on the scene & his Mom has passed away a few years back, so since then, I ONLY make them this way.
Jeez, I wish some people would use the brains God gave them!
Use fresh when you can & if you can AFFORD. Just b/c Trisha used canned doesn’t mean YOU have to.
I picked up fresh beans & used them. My local store didn’t have have any ham hocks, but I certainly didn’t freak out b/c it was ‘listed’. I used smoked pork neck bones instead. As for ‘the liquid’, I used some chicken stock, water & white wine. The whole lot went into the crock pot on low.
Use fresh when you can & if you can AFFORD. Just b/c Trisha used canned doesn’t mean YOU have to.
I picked up fresh beans & used them. My local store didn’t have have any ham hocks, but I certainly didn’t freak out b/c it was ‘listed’. I used smoked pork neck bones instead. As for ‘the liquid’, I used some chicken stock, water & white wine. The whole lot went into the crock pot on low.
not good
SOME PEOPLE NEED TO GET OVER THEIR SELVES.
Sorry but 30 minutes is not cooked to death Green beans and not out of a can. Girl Southern girls should know fresh greens beans, ham hock and about 2-3 hours , that cooked to death green beans.