Southern Slow cooked Green Beans
2 Ham Hocks Or Salt Pork Wedge Sliced
1 Onion, Sliced Lengthwise
3 Cloves Garlic, Minced
3 Pounds Fresh Green Beans, Trimmed
3 Cups Chicken Broth
1 Pinch Kosher Salt And Ground Black Pepper To Taste
1 Pinch Cayenne Pepper, Or To Taste
Step 1 Place saucepan over medium heat; cook and stir pork in the hot pan until browned, about 6 minutes. Add onion; cook until browned bits of food on the bottom of the pan have dissolved in the onion’s juices and onion is soft and golden brown, about 5 minutes. Stir in garlic. Cook until garlic has softened, about 1 more minute.
Step 2 Place green beans into a skillet and pour in chicken broth. Raise heat to high, stir in salt, black pepper, and cayenne pepper to beans, and bring to a simmer. Beans will begin to soften. Turn heat to medium-low and simmer for 2 hours. Stir occasionally. Add more broth or water if mixture seems dry.
Step 3 Adjust levels of salt, black pepper, and cayenne pepper to taste. Cook until beans are soft and tender, about 30 more minutes. Transfer beans and some of the pan juices to a deep serving bowl.