Green Beans with Potatoes and Ham
You can make the ham broth and shred the ham hocks a day ahead. The next day, reheat to simmering, and cook the potatoes and green beans.
- 2 meaty ham hocks
- 1 onion, peeled and quartered through root
- 3 garlic cloves, smashed
- 1 celery stalk, cut into 2-inch pieces
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 jalapeno or serrano chile, intact with a split down 1 side
- Coarse salt and freshly ground pepper
- 3 1/2 quarts water
- 1 pound small red potatoes, halved
- 2 pounds green beans, stem ends trimmed, halved crosswise
Combine ham hocks, onion, garlic, celery, thyme, bay leaf, chile, 3/4 teaspoon salt, and the water in a large pot. Bring to a boil over high heat. Reduce heat, and simmer, uncovered, 1 hour 30 minutes.
Transfer ham hocks to a plate. Discard chile, and add potatoes to pot; simmer until just tender, 10 to 12 minutes.
When ham hocks are cool enough to handle, pull meat off bones (discard bones), shred into bite-size pieces, and return to pot. Add green beans, and return to a simmer. Cover, and cook until beans are just tender, about 8 minutes. Season with pepper. Serve vegetables and meat with a slotted spoon; reserve broth for another use. If storing leftovers, store in broth.