Ham and green beans:
1# fresh green beans (really doesn’t work well with canned), ends clipped, cut into whatever length suits you
1 clove garlic, smashed (or 1/2 t. from a jar of minced garlic)
Some thick slices of ham
AND a nice sized chunk of the rind/fat if you have any
Put it all into a pot, add water to cover. Bring to a boil then simmer for 8 - 10 minutes until the beans are cooked to your preference.
Here’s a wonderful dish to make, when you’re down to the bone with (hopefully) some bits of ham still clinging to it:
Ham and Boiled Beans (with possible bonus Bean Soup)
1# dried beans. I generally use small whites or navy, but really any beans will do. Put them into a large jar/bowl whatever and add water to several inches above the beans. Soak overnight in the fridge. Whenever you think of it, at least a couple of times, drain off the water and replace with fresh. (This will help reduce any, er, after effects of eating beans.)
Next day, drain the beans again. Put the ham bone into a suitable pot (when I do a whole ham, I use my big roaster), pour the beans around them. If you were a smart girl, you saved the fatty rind as you cut off and used ham – add those pieces of rind to the pot. Add a medium sized onion, ends cut off, peeled, and chopped into pieces. Add about 1/4 teaspoon black pepper. Add a few ribs of celery if you have them. (Don’t worry about cutting up the celery, just fish it out and throw it away when the beans are done.) Add water to cover, bring to a boil, and simmer covered until the beans are cooked. Usually between 45 and 75 minutes, mostly depending on which bean variety you chose. Be sure the beans don’t boil dry! If your lid doesn’t fit tightly, add water as needed to keep the beans covered.
Once the beans are cooked, take the pot off the heat. Pull out the ham bone and let it cool. Fish out the celery and bits of ham rind and discard. Once you can handle it, pick off any ham that remained on the bone and return it to the beans. Taste, add more pepper if needed. Also salt, if needed, but I’ve never had to, but maybe if you didn’t have rind to add.
At this point there will be one of two situations: you’ll have beans with just enough liquid so they aren’t dry. Fine. Enjoy!
Otherwise you might have bean with way too much liquid. Great! Use a scoop/slooted spoon/sieve thingy to scoop as much of the beans as you need into a dish. Enjoy!
Afterward, put any uneaten beans back into the pot of beans/liquid. Bean soup for lunch the next day! And it’ll be killer good. If you like smooth bean soup, use an immersion blender or something on some/all of it.
Now I must go buy a ham, because I looooooooove boiled beans/bean soup.