o 1 woodland lot-raised Smoked Ham Hock
o 2-3 pounds fresh green beans (approx. 8-12 cups), washed and trimmed
o 2 cups Chicken Bone Broth
o 1 small onion, chopped
o 1 Tbsp. apple cider vinegar (ACV)
o 1 tsp. sea salt
o ½ tsp. ground black pepper
o ½ tsp. garlic powder
o ¼ tsp. dried red pepper flakes
1. Remove hock from packaging and place into the bottom of an electric slow cooker. Scatter chopped onion on the bottom of the cooking crock.
2. Dump green beans on top and evenly scatter around the hock.
3. Pour bone broth over the beans, along with ACV.
4. Sprinkle salt, pepper, garlic and red pepper flakes evenly over the surface of the green beans.
5. Cover and set for 6 hours on LOW.
6. With 30-60 minutes remaining on the timer, you may choose to remove the lid to stir and allow the liquid flavors to further concentrate.
7. Shred meat from the hock. I like to use a pair of tongs to grip the bone while using a dinner fork to pull the meat; it comes right off! Stir to incorporate, adjust seasoning if necessary and enjoy!