1 tablespoon olive oil
1 onion, halved and sliced thin
4 cups water
1-1/2 pounds green beans, trimmed and cut into 1-1/2-inch lengths
2 (12-ounce) smoked ham hocks
3 garlic cloves, crushed and peeled
Salt and black pepper
1 pound red potatoes, unpeeled, cut into 1-inch pieces
- Heat oil in Dutch oven over medium-high heat until shimmering. Add onion and cook until translucent, about 4 minutes.
- Add water, green beans, ham hocks, garlic, and 2-1/4 teaspoons salt and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Stir in potatoes, cover, and continue to simmer until potatoes are tender, about 30 minutes longer, stirring halfway through cooking.
- Off heat, remove ham hocks and let cool for 5 minutes. Chop meat and return to pot; discard skin and bones. Season with salt and pepper to taste. Serve.
Serves 6 to 8