I didn't say this was going to be healthy... :)
- Carbohydrate 14.6809672019295 g
- Cholesterol 20.2748800048692 mg
- Fat 5.72419074217626 g
- Fiber 3.58422817981843 g
- Protein 11.584989088033 g
- Saturated Fat 2.26629708947529 g
- Serving Size 1 1 Serving (352g)
- Sodium 423.1792486721 mg
- Sugar 11.096739022111 g
- Trans Fat 1.85605982805062 g
- Calories 158 calories
Step-by-step
- In a slow cooker, combine the green beans, ham hocks, stock and bell peppers. Cook on high, 3 to 4 hours.
- With about an hour left to cook sprinkle in some good dashes of seasoned salt.
- When they are done, take the ham hock or bone out and shred all the meat that you can find off of it and put the meat back in the beans and discard the bone.
The Ham Hock Foundation
The smoked ham hock supplies both collagen and sodium chloride, which fundamentally alter how green beans cook. Collagen requires sustained moist heat to hydrolyze into gelatin, thickening the surrounding chicken stock while coating the vegetable fibers. Salt added too early in a simmered dish can toughen plant cell walls by cross-linking pectin molecules; introducing seasoned salt during the final hour prevents this toughening while allowing interior cells to absorb sodium evenly. Cooking on high for 3 to 4 hours ensures the connective tissue reaches the thermal threshold necessary for shredding.Adaptations for Dietary Restrictions
Pork-free variants require targeted replacements to mimic the umami profile and mouthfeel of cured meat. Smoked turkey wings or necks provide comparable collagen without pork products, maintaining the structural integrity of the simmering liquid. Vegetarian adaptations demand liquid smoke paired with fat sources like neutral oil or vegan butter, compensating for the missing lipid content that normally carries fat-soluble flavor compounds. Maintaining the 4-to-1 ratio of stock to beans keeps the moisture levels consistent across animal-based and plant-based iterations alike.Storage and Extended Development
Extended storage yields pronounced flavor development as starches continue to equilibrate within the broth. Stored in airtight glass containers below 40 degrees Fahrenheit, cooked vegetables remain stable for up to 4 days. Reheating should occur gently over medium-low heat to prevent the delicate bean cells from rupturing further, preserving textural contrast against the shredded meat.
