Ingredients

serves 8 to 10

　　1 large or 2 small ham hocks

　　1 large onion, cut into quarters

　　1 small dried red chile (optional)

　　8 cups water

　　1 tablespoon sugar

　　2 pounds green beans, ends trimmed

　　Coarse salt and freshly ground black pepper

　　

Step 1

Place the ham, onion, and dried pepper, if using, in a medium saucepan; add the water. Bring to a boil over medium-high heat, and reduce to a gentle simmer; cover, and cook 2 hours.

　　

Step 2

Using a slotted spoon or spatula, transfer the ham and onion to a plate, and set aside; discard the dried pepper. Return the liquid to a boil over medium-high heat; cook, stirring occasionally, until the liquid is reduced to 2 cups, about 45 minutes.

　　

Step 3

Meanwhile, shred any meat from the ham hock with a fork, and return it to the saucepan. Add the sugar, stirring until dissolved. Reduce heat to medium; add the green beans, and simmer, stirring occasionally, until the beans are cooked through and most of the liquid has evaporated, about 8 minutes. Remove from heat, and season with salt and black pepper. Transfer to a serving dish. Serve hot.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.