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Southern Green Beans

Tender, slow-cooked string beans with smoky turkey necks and red potatoes, simmered in a flavorful broth until melt-in-your-mouth perfection. This Southern classic comfort dish brings together bold flavors and hearty textures.  
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Servings: 6 -8 servings
Course: Side-dishes
Cuisine: Southern American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 8-10 cups water
  • 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 to taste
  • 1 lb small to medium red potatoes quartered
  • 2 lbs string beans stemmed and halved crosswise
  • 1 tbsp ground black pepper

Method
 

  1. Prepare the Meat Base: In a large stockpot over high heat, combine the water and turkey necks and bring to a rolling boil. Once boiling, reduce to a low boil, cover the pot, and let it cook for 2 hours. This creates a rich, flavorful base as the smoky flavors release into the broth.
  2. Add Aromatics: After 2 hours, check the water level and add more if needed to just cover the necks. Add the chopped onion, garlic, and bouillon powder, stirring to combine everything. Taste the broth and adjust with seasoning salt if needed. The liquid should be flavorful and slightly salty at this point.
  3. Cook Vegetables: Add the quartered potatoes and prepared string beans to the pot. Cover again and continue cooking at a low boil until the potatoes become quite tender and the beans soften completely, approximately 45 minutes. The vegetables will absorb the smoky flavors from the broth.
  4. Season and Finish: Add the ground black pepper and stir to incorporate. Taste again and adjust seasonings if necessary. Remove the pot from heat but keep it covered to maintain temperature.
  5. Prepare the Meat: Remove the turkey necks from the broth and set aside until cool enough to handle. Once cooled slightly, pull the meat from the necks, discarding the skin and bones, then return the meat to the broth. If using ham hocks, either break them up directly in the pot with a cooking spoon or remove them to pull off the meat, then return the meat to the pot.
  6. Serve: Ladle the beans and potatoes into bowls, including some of the flavorful broth and meat pieces for a complete serving.

Notes

  • Southern green beans are traditionally cooked until very tender, unlike the crisp-tender preparation common in other cuisines. The long cooking time allows the beans to fully absorb the smoky flavors. For a lighter version, you can substitute smoked turkey wings for the necks or hocks. Adding a dash of apple cider vinegar or hot sauce at serving time can brighten the flavors.