Tad’s Green Beans

Ingredients

• 1 ham hock

• 1 onion, chopped

• 5–7 garlic cloves, divided

• 1–2 pounds fresh green beans, trimmed

• Chicken broth, enough to come about halfway up the ham hock

• Black pepper, to taste

• Salt, only if needed at the end

• 1–2 tablespoons apple cider vinegar

Method

1. Put the ham hock, chopped onion, and 3–4 lightly smashed garlic cloves in a pot.

2. Add enough chicken broth to come about halfway up the hock.

3. Add a good amount of black pepper.

4. Bring to a simmer, cover, and let it go gently for 1½–2 hours. Longer is fine if you’re not in a hurry.

5. About 45–60 minutes before you want to eat, add the green beans and another 2–3 garlic cloves.

6. Simmer until the beans are very tender, old-school style.

7. Pull out the ham hock, remove any good meat, chop or shred it, and return it to the pot.

8. Stir in 1 tablespoon ACV at the end. Taste. Add another ½–1 tablespoon if you want more brightness.

9. Taste before salting because the ham hock and broth may already have plenty.

The vinegar goes in at the end, so the beans get fully tender first.