How are green beans supposed to be cooked?

There are many ways to cook green beans, but the trick is to not overcook them. They should be tender and snappy, with a notable crunch. As a general rule of thumb, steamed green beans cook in about five to 10 minutes.

Garlicky Green Beans with Ham

Active Time:

30 mins

Total Time:

3 hrs 45 mins

Servings:

Green beans always deserve a place on your holiday table. When boiling or steaming them doesn’t inspire you, try this smoky Southern-style recipe featuring homemade ham hock stock. The beans are very soft and soak up some of the ham stock as they cook, giving them a subtle pork flavor and smoky aroma. The smashed garlic is tender, sweet, and pronounced, thanks to the inclusion of a whopping 25 cloves.

What really makes these beans stand out is the ham hock stock, which can be made in advance. A basic mirepoix- and herb-based stock cooks with an entire pound of smoked ham hocks for several hours until smoky and fragrant. Once cooked, the meat from the ham hocks is picked from the bone and tossed with the green beans. What could be better than that?

Frequently Asked Questions

How are green beans supposed to be cooked?

There are many ways to cook green beans, but the trick is to not overcook them. They should be tender and snappy, with a notable crunch. As a general rule of thumb, steamed green beans cook in about five to 10 minutes.

Notes from the Food & Wine Test Kitchen

When making the stock, you want it to simmer very gently. You’re not trying to boil it or reduce it — you just want enough heat to draw out the flavors and let everything infuse. It should be a very gentle simmer, just barely bubbling.

Using a slotted spoon instead of tongs ensures that the smaller pieces of garlic and pulled ham meat don’t get left behind in the pot.

Make ahead

You can make the stock ahead of time: After straining the stock, let it cool, then transfer it to an airtight container, and submerge the reserved hocks in it. Store the cooled stock in the refrigerator for up to three days. Reheat it on the stove before adding the beans.

Store leftovers in an airtight container in the fridge for up to three days.

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Ingredients

Ham Hock Stock

3 quarts water
2 quarts chicken stock
2 small whole smoked ham hocks (about 2 pounds)
2 medium carrots, scrubbed and halved crosswise
2 celery stalks, halved crosswise
2 yellow onions, peeled and halved
4 fresh bay leaves
3 flat-leaf parsley sprigs
3 thyme sprigs
1 tablespoon black peppercorns

Green Beans

2 tablespoons unsalted butter
1/2 cup smashed garlic cloves (about 25 garlic cloves, from 2 heads)
2 pounds fresh green beans, trimmed
1 1/4 teaspoons kosher salt, plus more to taste
1 tablespoon fines herbes
Cracked black pepper, for garnish

Directions

Make the ham hock stock:

Bring 3 quarts water, chicken stock, ham hocks, carrots, celery, onions, bay leaves, parsley, thyme, and peppercorns to a simmer in a large Dutch oven over medium-high. Reduce heat to medium; simmer, skimming occasionally, until meat can easily be picked off bones, 2 to 3 hours.
Transfer ham hocks to a plate; pick meat, discarding fat and bones, and set aside. Pour stock through a fine wire-mesh strainer set over a large bowl; discard solids. (You should have about 2 quarts of stock.) Set aside. Wipe Dutch oven clean.
Make the green beans:

Melt butter in Dutch oven over medium-low. Add garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add green beans, salt, and stock. (Make sure beans are submerged in the stock; if not, add enough water to cover.) Bring to a simmer over medium, stirring occasionally. Reduce heat to medium-low; gently simmer, uncovered, until beans are al dente and can be cut with a fork but are not mushy, 20 to 30 minutes. Remove from heat, and let stand for 10 minutes. Stir ham hock meat into beans.
Scoop out beans, garlic, and ham using a slotted spoon, and transfer to a serving dish. Sprinkle with fines herbes and additional salt to taste; toss to combine. Garnish with cracked black pepper.