May 15, 2025 • 10 mins
Level up your veggie game without breaking a sweat! We're tackling green beans, the easy way, WHILE using what you already have at home (or could acquire on the cheap!).
This week, we're showing you just how to cook green beans (in all its glorious hammy goodness) like a pro, even if you're a total beginner.
Forget complicated steps! We've got a simple green bean recipe that doesn't require a ton of work, are delicious, and won't empty your wallet.
Dinner just got a whole lot greener (and tastier!). 🌱
Let’s keep the kitchen talk going!
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Simple Green Bean Side Dish ⭐ Budget-Friendly & Delicious (Use what you have)
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
But tell me why they called you hambone.
(00:01):
You know, we don't need to bring up my past.
Oh, no, no.
So we grew up on Miami, right?
Where, yes, where you're not allowed to have three pounds of excess weight on you
without an old, Hispanic lady letting you know, correct.
So yeah, I was a, a thick kid,
(00:23):
a thick teenager and a thick adult.
And so
she used to call me handbone.
And that was my nickname.
Now, you know, one thing about the Hispanic community and especially Miami,
like you can't have any fat on you of Miami,
but the whole of Hispanic ladies will still have fat asses.
(00:46):
But and they'll still fucking feed you.
Oh, yeah.
So they're going to call you fat to your face all the time.
But then they're going to give you a bustle.
I don't know how many times I heard.
Make sure you're growing up and not out.
Oh my god.
How many times?
(01:07):
How many times?
Oh my god.
Like every fucking day in my life of the child.
Oh my god.
Oh my god.
But then they'll give you like a croqueta.
Oh, yeah, because then they're like,
stay fat.
Yeah.
So we're going to call you fat to your face.
And then feed you.
But here's some food.
Yeah.
(01:28):
So nobody knows.
They called you.
Hambo.
And you were a big tree.
Maybe it was hambone.
And it was hambone until I was like 10 years old.
Really stuck.
Oh, yeah, yeah.
Oh, I think I think she died at that point.
But you know, she was old.
But anyways, well, all right.
So I'm talking about this handbone because you had an Easter ham
(01:48):
and you froze that handbone because you were thinking ahead.
Sure did.
So then tell me what you did with this hambone.
Oh, guys, I hear the deal.
If you ever have a hambone, fucking freeze that, don't throw it away.
That's good.
So I decided I was going to make beans with it.
Here's a deal.
Ryan doesn't eat beans.
He only eats green beans.
So we had to make green beans with it.
(02:10):
This is very simple.
And it turned out to be very good.
So I got two packets of fresh green beans.
It came out to 24 ounces, both packages.
So 12 ounces of pack.
And what you do is is just get your pot,
put a little bit of olive oil on it and go ahead and saute
like a full onion, chop up a nine-inch saute full onion.
And then take your first handbone and put it in that pot.
(02:33):
And then put it on the stove.
On the stove.
Okay.
And then go ahead and put six cups of water in there.
So you still got your handbone in your freezer.
Do this.
So six cups of water in there.
And then I put three bouillon cubes.
Bouillon, you say like bouillon, like you're from Louisiana.
I said bouillon.
I don't know who the fuck you're listening to.
(02:55):
You're going to buy you.
Tell me more.
Oh, any who?
Three bouillon cubes.
I don't know what's wrong with you today.
Three bouillon cubes.
The hormones.
And we're going to get back to my beans.
Three bouillon cubes.
And then basically, there was no measurement to a fuck ton of garlic powder,
(03:17):
a ton of onion powder and black pepper.
Get it to a boil.
And then I threw my green beans in there.
Maintain that boil for a minute or two.
And then cut that shit down to a simmer.
And then I simmered it for about two hours.
Wow.
Just under two hours, like an hour, 45.
(03:38):
And then at that hour, 45 mark, I took,
you know those tiny little potatoes,
yeah,
to put those, clean them, cut them in half,
threw them in there and let that go for about another 20, 30 minutes.
Just until the potatoes are really fork tender.
Okay.
Mariela, that shit was so fucking delicious.
And that's it.
Just the bouillon.
Let's eat the hambone.
(03:59):
That's it. It was a whole meal in a pot right there.
Yeah, you can make some other protein to serve with it.
You don't really need it because there's a lot of meat on the hambone that comes off.
And then remove the hambone.
Now you can throw it away.
And it was so good.
It was so flavorful.
It was delicious.
This makes me happy because you're not wasting things.
Right.
(04:19):
It's like, like we do with the rotisserie chicken.
I stuffed that bitch into a pressure cooker.
And I pressed your cooker for two hours.
And I make the most delicious broth with bones
that I didn't even roast myself bitches.
I just got that shit from the grocery store.
Yes.
I like this.
That's so good.
Because you take an undesirable green beans.
I do not like green beans.
I think they're--
I'm not a green bean person either.
(04:40):
Yeah, they're like a bland, as vegetable.
I don't know.
It doesn't bring one thing to the party.
And you make it taste like ham, which is good.
It was incredible.
Like, why have we never had this before?
I'm like, well, I don't exactly have frozen ham bones.
Sitting around.
That's my second thing.
I'm gonna tell you.
What do you do if you don't have a ham bone,
but you're craving hammy goodness.
What do we do?
(05:00):
So, you know, I thought about that.
And you can use a ham hawk.
You can just go to your--
I love a ham hawk, Eric.
And you get like a smoked ham hawk.
Yes.
And you can put like one or two of those in there.
And you can replicate the same exact thing.
I like that.
You know what I buy, too, which is gross.
And I thought like, in my lifetime,
I would never just have it in my freezer as a mainstay.
But I buy neck bones and they're smoked neck bones.
(05:22):
Yeah, they're good.
They are fucking amazing.
And you put that in a bean and your life is good.
Like, you don't have any problems.
Yeah, no.
That's totally good.
I like that.
But this is a simple, quick--
Now, yeah, you know, it's similar for a couple hours.
There's always like a weekend thing.
But--
You can put it in the oven.
Pop, please.
(05:42):
You can put that in the oven.
If you wanted, you don't have to keep it on the stove top.
You cover it and you put it in the oven.
I would say probably like,
350 and you could just let it simmer in there, too,
if you need the space inside on your counter.
If it needs a space on your stove top.
You could even use like a, like a, like a collar.
This reminds me of like greens, really, is what it is.
(06:04):
I mean, it's a very similar process, yeah.
A simmering, a cheap thing.
This is why this food is good.
Because you're taking something completely inexpensive
that people don't want.
And then you make it into something
that they're now serving at like restaurants
and charging you $25 for.
Oh, yeah, easily.
This was a good meal.
This is something to use up your leftovers.
(06:26):
And honestly, you can use any, like,
like you said, any hardy vegetable, any greens.
So you have collards if you have green beans.
Like, this is something that you,
this was just meant because I did not want to throw away the handbone.
That's a lot.
Okay, I just had another idea.
You can even make it like soupy
and add a few beans in there
and make it into like a soup.
I would eat that.
So I mean, like it does come out like a soup almost.
(06:50):
Yeah.
I love that liquid, but that liquid now isn't
seized with all that flavor.
Mm-hmm.
Mm-hmm.
You know, I have a feeling that most people know to do this.
We just don't.
We just don't.
Because we're so used to throwing things away.
Right.
Which I know is going to stop in short order
considering all the things that are going on in the world.
But we need to get back into like learning how to repair,
(07:12):
learning how to use things.
Because we have become such consumers
that we forget that all these things have a multitude of uses.
And we're going to be the generation
that brings it back out of necessity, I feel.
And also consideration for the future
which I think has been largely empty.
Or what's the word I want to say largely?
(07:33):
You're basically saying that there's about to be a
fucked ton of tarrifs people.
So go ahead and start using what you got in your home.
So it's about extending your dollar.
And that's what this was.
It was extending the dollar.
Which we love here at Food FAQ.
Thank you guys so much for listening to us.
Which by the way, I don't even say we're a Food FAQ
and I'm Mariela and you're Eric.
(07:53):
They know we're Food FAQ.
That's what I think you do.
Food FAQ, they're on the spotifies
and the apples and they're listening to us.
But they know it's Food FAQ.
Boomer.
Well, you're the fucking Boomer not knowing where we are.
Well, I really like the trust be heater.
And I like it that you did it because you're kind of a boogey-ass bitch.
And I think like maybe maybe when we're--
(08:14):
I am.
I am.
And that's why I was really surprised at myself
because I've made a ham a thousand fucking times.
But never decided to do that.
Are you drinking an Olie Pop?
I'm drinking an Olie Pop, Eric.
And let me tell you something.
It's a watermelon lime flavor.
And it is the best thing I put in my mouth today.
I was drinking a buy today.
Do I like buy?
(08:35):
I like the cool one.
Yeah, this is one of hats.
A Zambia Bing Cherry.
I'm going to use Olie Pop personally.
I know you're not.
We've talked about this before.
But I do feel that if you tried this watermelon line,
you would have-- you would drink it.
I might drink it, but I don't know if I'm going to spend
350 for a can.
Anyways--
What'd you say?
Like 350 a can.
I know.
Why do you think I have the one can?
I buy one at a time whenever I can.
(08:58):
Because yo, I looked, right?
Because they have mini cans now at Target.
And six of them are like, I think they were on sale
and then we're $10.
For fucking time, you little cans of Oli Pop,
they can suck my ass, but I love them.
You know we love to suck my ass, fuck hard.
Anyways.
I know that's true.
But sometimes I got a cheat on us and--
But you--
(09:19):
Listen, you do what you got to do.
Yeah.
I will make the stands for both of us.
All right, guys, we hope that you know how to use your bones real good,
just like Keter does.
I know Keter has been putting in the work using bones
to the best of the refus--
for centuries even.
You know, Mariela?
Yeah.
I hope everybody has a wonderful day.
(09:39):
And I hope Mariela has a day she deserves.
All right, you guys.
Don't forget to leave us a five-story view
on your favorite podcast player, preferably Apple.
I think there are the only ones who let you leave one.
I don't know.
I'm not an expert.
I'm just here to entertain y'all.
We're just cute.
We're here for fun.
We are.
And tell your friend about us and save your hand bones.
Or I don't know.
Fuck and figure it out.
There's got to be a way to do this.
(10:00):
Got a neck bone.
Get some bones, honey.
And they're cheap.
OK, at least for now.
We love you.
Remember to tune in next week.
And we'll see you next time.
Bye.
Bye-bye.
But tell me why they called you hambone.
(00:01):
You know, we don't need to bring up my past.
Oh, no, no.
So we grew up on Miami, right?
Where, yes, where you're not allowed to have three pounds of excess weight on you
without an old, Hispanic lady letting you know, correct.
So yeah, I was a, a thick kid,
(00:23):
a thick teenager and a thick adult.
And so
she used to call me handbone.
And that was my nickname.
Now, you know, one thing about the Hispanic community and especially Miami,
like you can't have any fat on you of Miami,
but the whole of Hispanic ladies will still have fat asses.
(00:46):
But and they'll still fucking feed you.
Oh, yeah.
So they're going to call you fat to your face all the time.
But then they're going to give you a bustle.
I don't know how many times I heard.
Make sure you're growing up and not out.
Oh my god.
How many times?
(01:07):
How many times?
Oh my god.
Like every fucking day in my life of the child.
Oh my god.
Oh my god.
But then they'll give you like a croqueta.
Oh, yeah, because then they're like,
stay fat.
Yeah.
So we're going to call you fat to your face.
And then feed you.
But here's some food.
Yeah.
(01:28):
So nobody knows.
They called you.
Hambo.
And you were a big tree.
Maybe it was hambone.
And it was hambone until I was like 10 years old.
Really stuck.
Oh, yeah, yeah.
Oh, I think I think she died at that point.
But you know, she was old.
But anyways, well, all right.
So I'm talking about this handbone because you had an Easter ham
(01:48):
and you froze that handbone because you were thinking ahead.
Sure did.
So then tell me what you did with this hambone.
Oh, guys, I hear the deal.
If you ever have a hambone, fucking freeze that, don't throw it away.
That's good.
So I decided I was going to make beans with it.
Here's a deal.
Ryan doesn't eat beans.
He only eats green beans.
So we had to make green beans with it.
(02:10):
This is very simple.
And it turned out to be very good.
So I got two packets of fresh green beans.
It came out to 24 ounces, both packages.
So 12 ounces of pack.
And what you do is is just get your pot,
put a little bit of olive oil on it and go ahead and saute
like a full onion, chop up a nine-inch saute full onion.
And then take your first handbone and put it in that pot.
(02:33):
And then put it on the stove.
On the stove.
Okay.
And then go ahead and put six cups of water in there.
So you still got your handbone in your freezer.
Do this.
So six cups of water in there.
And then I put three bouillon cubes.
Bouillon, you say like bouillon, like you're from Louisiana.
I said bouillon.
I don't know who the fuck you're listening to.
(02:55):
You're going to buy you.
Tell me more.
Oh, any who?
Three bouillon cubes.
I don't know what's wrong with you today.
Three bouillon cubes.
The hormones.
And we're going to get back to my beans.
Three bouillon cubes.
And then basically, there was no measurement to a fuck ton of garlic powder,
(03:17):
a ton of onion powder and black pepper.
Get it to a boil.
And then I threw my green beans in there.
Maintain that boil for a minute or two.
And then cut that shit down to a simmer.
And then I simmered it for about two hours.
Wow.
Just under two hours, like an hour, 45.
(03:38):
And then at that hour, 45 mark, I took,
you know those tiny little potatoes,
yeah,
to put those, clean them, cut them in half,
threw them in there and let that go for about another 20, 30 minutes.
Just until the potatoes are really fork tender.
Okay.
Mariela, that shit was so fucking delicious.
And that's it.
Just the bouillon.
Let's eat the hambone.
(03:59):
That's it. It was a whole meal in a pot right there.
Yeah, you can make some other protein to serve with it.
You don't really need it because there's a lot of meat on the hambone that comes off.
And then remove the hambone.
Now you can throw it away.
And it was so good.
It was so flavorful.
It was delicious.
This makes me happy because you're not wasting things.
Right.
(04:19):
It's like, like we do with the rotisserie chicken.
I stuffed that bitch into a pressure cooker.
And I pressed your cooker for two hours.
And I make the most delicious broth with bones
that I didn't even roast myself bitches.
I just got that shit from the grocery store.
Yes.
I like this.
That's so good.
Because you take an undesirable green beans.
I do not like green beans.
I think they're--
I'm not a green bean person either.
(04:40):
Yeah, they're like a bland, as vegetable.
I don't know.
It doesn't bring one thing to the party.
And you make it taste like ham, which is good.
It was incredible.
Like, why have we never had this before?
I'm like, well, I don't exactly have frozen ham bones.
Sitting around.
That's my second thing.
I'm gonna tell you.
What do you do if you don't have a ham bone,
but you're craving hammy goodness.
What do we do?
(05:00):
So, you know, I thought about that.
And you can use a ham hawk.
You can just go to your--
I love a ham hawk, Eric.
And you get like a smoked ham hawk.
Yes.
And you can put like one or two of those in there.
And you can replicate the same exact thing.
I like that.
You know what I buy, too, which is gross.
And I thought like, in my lifetime,
I would never just have it in my freezer as a mainstay.
But I buy neck bones and they're smoked neck bones.
(05:22):
Yeah, they're good.
They are fucking amazing.
And you put that in a bean and your life is good.
Like, you don't have any problems.
Yeah, no.
That's totally good.
I like that.
But this is a simple, quick--
Now, yeah, you know, it's similar for a couple hours.
There's always like a weekend thing.
But--
You can put it in the oven.
Pop, please.
(05:42):
You can put that in the oven.
If you wanted, you don't have to keep it on the stove top.
You cover it and you put it in the oven.
I would say probably like,
350 and you could just let it simmer in there, too,
if you need the space inside on your counter.
If it needs a space on your stove top.
You could even use like a, like a, like a collar.
This reminds me of like greens, really, is what it is.
(06:04):
I mean, it's a very similar process, yeah.
A simmering, a cheap thing.
This is why this food is good.
Because you're taking something completely inexpensive
that people don't want.
And then you make it into something
that they're now serving at like restaurants
and charging you $25 for.
Oh, yeah, easily.
This was a good meal.
This is something to use up your leftovers.
(06:26):
And honestly, you can use any, like,
like you said, any hardy vegetable, any greens.
So you have collards if you have green beans.
Like, this is something that you,
this was just meant because I did not want to throw away the handbone.
That's a lot.
Okay, I just had another idea.
You can even make it like soupy
and add a few beans in there
and make it into like a soup.
I would eat that.
So I mean, like it does come out like a soup almost.
(06:50):
Yeah.
I love that liquid, but that liquid now isn't
seized with all that flavor.
Mm-hmm.
Mm-hmm.
You know, I have a feeling that most people know to do this.
We just don't.
We just don't.
Because we're so used to throwing things away.
Right.
Which I know is going to stop in short order
considering all the things that are going on in the world.
But we need to get back into like learning how to repair,
(07:12):
learning how to use things.
Because we have become such consumers
that we forget that all these things have a multitude of uses.
And we're going to be the generation
that brings it back out of necessity, I feel.
And also consideration for the future
which I think has been largely empty.
Or what's the word I want to say largely?
(07:33):
You're basically saying that there's about to be a
fucked ton of tarrifs people.
So go ahead and start using what you got in your home.
So it's about extending your dollar.
And that's what this was.
It was extending the dollar.
Which we love here at Food FAQ.
Thank you guys so much for listening to us.
Which by the way, I don't even say we're a Food FAQ
and I'm Mariela and you're Eric.
(07:53):
They know we're Food FAQ.
That's what I think you do.
Food FAQ, they're on the spotifies
and the apples and they're listening to us.
But they know it's Food FAQ.
Boomer.
Well, you're the fucking Boomer not knowing where we are.
Well, I really like the trust be heater.
And I like it that you did it because you're kind of a boogey-ass bitch.
And I think like maybe maybe when we're--
(08:14):
I am.
I am.
And that's why I was really surprised at myself
because I've made a ham a thousand fucking times.
But never decided to do that.
Are you drinking an Olie Pop?
I'm drinking an Olie Pop, Eric.
And let me tell you something.
It's a watermelon lime flavor.
And it is the best thing I put in my mouth today.
I was drinking a buy today.
Do I like buy?
(08:35):
I like the cool one.
Yeah, this is one of hats.
A Zambia Bing Cherry.
I'm going to use Olie Pop personally.
I know you're not.
We've talked about this before.
But I do feel that if you tried this watermelon line,
you would have-- you would drink it.
I might drink it, but I don't know if I'm going to spend
350 for a can.
Anyways--
What'd you say?
Like 350 a can.
I know.
Why do you think I have the one can?
I buy one at a time whenever I can.
(08:58):
Because yo, I looked, right?
Because they have mini cans now at Target.
And six of them are like, I think they were on sale
and then we're $10.
For fucking time, you little cans of Oli Pop,
they can suck my ass, but I love them.
You know we love to suck my ass, fuck hard.
Anyways.
I know that's true.
But sometimes I got a cheat on us and--
But you--
(09:19):
Listen, you do what you got to do.
Yeah.
I will make the stands for both of us.
All right, guys, we hope that you know how to use your bones real good,
just like Keter does.
I know Keter has been putting in the work using bones
to the best of the refus--
for centuries even.
You know, Mariela?
Yeah.
I hope everybody has a wonderful day.
(09:39):
And I hope Mariela has a day she deserves.
All right, you guys.
Don't forget to leave us a five-story view
on your favorite podcast player, preferably Apple.
I think there are the only ones who let you leave one.
I don't know.
I'm not an expert.
I'm just here to entertain y'all.
We're just cute.
We're here for fun.
We are.
And tell your friend about us and save your hand bones.
Or I don't know.
Fuck and figure it out.
There's got to be a way to do this.
(10:00):
Got a neck bone.
Get some bones, honey.
And they're cheap.
OK, at least for now.
We love you.
Remember to tune in next week.
And we'll see you next time.
Bye.
Bye-bye.
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