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Green Beans in Pork Stock

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These green beans in pork stock offer a deeply savoury way to enjoy a classic garden vegetable. By simmering the beans slowly with a meaty ham hock, they transform from a simple side into a rich and comforting dish. This traditional method allows the beans to soften completely, absorbing the salt and smoky depth of the pork for a melt-in-the-mouth texture that is far more satisfying than a quick steam.

As a diabetes-friendly recipe, this dish is naturally low in carbohydrates while providing a good source of fibre and protein. It makes a substantial side dish for a Sunday roast or can be enjoyed as a light main meal. The simple preparation and minimal ingredients make it an effortless addition to your healthy home-cooking repertoire.

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Ingredients for Green Beans in Pork Stock

  • 1 meaty ham hock (about 275g )

  • 1.9L water

  • 900g green beans, trimmed

How to make Green Beans in Pork Stock

Bring ham hock and water to a boil with 2 1/2 teaspoons salt and 1 teaspoon pepper in a medium pot. Add green beans and cook, uncovered, until very soft, about 1 hour.

Transfer ham hock to a cutting board and discard skin, then finely chop meat, discarding bone.

Reserve 240ml cooking liquid. Drain beans, then toss with ham and reserved cooking liquid. Season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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