• Roast the garlic: Preheat the oven to 350°F. Slice the top off a whole garlic bulb to expose the cloves. Drizzle with 1 tablespoon of oil and 1 teaspoon of kosher salt and wrap tightly in foil. Roast for 1 hour and 30 minutes or until the cloves are soft and golden. Set aside.
• Simmer the smoked turkey necks: Meanwhile, mix 8 teaspoons of Better Than Bouillon with 8 cups of water and mix until combined. Place a large Dutch oven over medium-high heat, pour in the Better Than Bouillon mixture. Rinse the smoked turkey necks under cool water, add them to the pot, and bring to a boil. Then, reduce heat to low, cover partially, and simmer for 2 hours.
• Squeeze the roasted garlic cloves into the pot, smash them with a spoon or fork, and mix the cloves into the liquid. Add the trimmed fresh green beans. Then, pour in 1 cup of water. Stir well and simmer partially covered for 15-20 minutes, or until the beans are tender, not mushy.
• Add the kosher salt, garlic, onion powder, and crushed red peppers, and gently stir. Taste and adjust seasoning if needed, and give a final stir.
• Transfer the cooked green beans to a serving platter. Shred any meat from the smoked turkey necks and scatter it over the top of the green beans.

Fried Shallots (Optional, but recommended)

• Remove the skin from a shallot bulb and discard it. Slice the shallot into rounds. Dredge them in ¼ cup of all-purpose flour.
• Place a skillet over medium-high heat, and add 3 tablespoons of cooking oil. When the oil is hot, add the flour-coated shallots to the skillet and fry them until golden brown (about 2-3 minutes).
• Remove the fried shallots from the skillet and place them on a layer of paper towels to drain. Scatter them over the top of the green beans and enjoy.