Southern Green Beans

Two bowls of Southern style green beans with potatoes in them with ham hock on a white background

5 from 10 votes

These Easy Southern Style Green Beans are the best thing you’ll make this week! Slow simmered green beans and potatoes are made that much more flavorful using smoked turkey necks in this classic southern recipe!

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: soul food, south, Southern

Servings: servings

Calories: 115kcal

Author: Jocelyn Delk Adams

Ingredients

8 qt water or as needed
6 meaty smoked turkey necks or smoked ham hocks
1/2 cup finely chopped white onion
1 tbsp finely chopped garlic
2 tbsp chicken bouillon powder
seasoning salt
1 lb small to medium red potatoes quartered
2 lbs string beans stemmed and halved crosswise
1 tbsp ground black pepper

Instructions

In a large stockpot over high heat, combine the water and turkey necks and bring to a rolling boil. Turn the heat to a low boil, cover and cook for 2 hours.
After the 2 hours, add more water if needed just to cover the necks, then add the onion, garlic and bouillion powder and stir to combine. Taste for seasoning and add seasoning salt if needed. The liquid should taste like an excellent, slightly salty broth.
Add the potatoes and string beans, re-cover, and continue cooking at a low boil until the potatoes are quite tender and the beans are soft, about 45 minutes. Add the pepper and stir to combine. Taste for seasoning and adjust if needed. Take off heat but leave covered.
Pull the turkey necks from the broth and set them aside just until they are cool enough to handle. Pull the meat from the necks, discarding the skin and bones, and add the meat back to the broth. If you are using ham hocks, you can simply break them up with a cooking spoon in the pot, or remove them, pull the meat, and add it back into the broth, discard the bones and skin.
Serve the beans and potatoes in bowls along with some of the broth and meat.

Notes

Leftovers will keep in an airtight container in the refrigerator for up to 5 days. Be careful not to overcook the vegetables or reduce the liquid when reheating.

Nutrition