This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This classic Southern green beans and potatoes recipe combines fresh summer green beans, smoked ham hock, and tender baby red potatoes, all simmered in a savory broth until they are perfectly cooked.
These Southern green beans and potatoes were a staple at my grandma’s house during my childhood. There was not a summer that went by without us eating a big pot of beans and potatoes at least once a week – total Midwest comfort food.
I prefer using fresh summer green beans, but you can also use bagged, fresh, or frozen chopped green beans. Essentially, you can use either fresh or frozen, but not canned. And no shade to canned veggies, I’m not ashamed to admit I love canned green beans. They don’t work well for this recipe.
Recipe highlights
Southern Green Beans
Why you will love this: This is a simple, cozy dish that is great for using up summer green beans and creamy baby potatoes.
Recommended tools: You don’t need a lot of specialized tools for this recipe, but having a nice, heavy-bottomed Dutch oven is helpful.
Cooking time: A great thing about this recipe is that it only takes around 45 minutes to cook!
Servings: You should get four side dish servings of this recipe. If I opt to make this entirely for dinner, I get two to three servings.
The BEST Southern green beans and potatoes recipe — simple ingredients, rich smoky taste, and total comfort.
Recipe Breakdown
- Green beans: I prefer using fresh summer green beans because they have a fresh, crisp taste. I make sure to trim the ends and cut them in half if they are exceptionally long.
- Red baby potatoes: I like to use small baby waxy potatoes for a recipe like this. I’ve used red here, but gold potatoes will work too. If possible, try to use similarly sized baby potatoes. My preferred size is 1-1/2 inches or smaller.
- Savory broth: The broth is a combination of butter, onion, garlic, and chicken stock. I love using chicken stock concentrate to make my own stock. I find it has more flavor, and you can add more flavor without diluting it.
- How to serve: Scoop into a bowl, season with the desired amount of kosher salt and black pepper, and DEVOUR! Sometimes my grandma would put an extra nob of butter in her bowl, but it’s not totally necessary. My favorite way to eat it is to eat all the beans, squish the potatoes, and soak up all the stock with the potatoes. Additionally, the reason you season to taste is that the salt levels in your smoked ham hock can vary significantly from one brand to another or from one hock to another. The stock also contains varying sodium levels, so it’s best to season at the end to avoid overly salty beans and potatoes.
- Storage and leftovers: Let the beans and potatoes cool, then store them in an airtight container in the refrigerator for up to 5 days.
- Reheating: The easiest way to reheat is simply in the microwave. However, you can also reheat them on the stovetop by placing them in a pot, adding more broth (if needed), and simmering gently, covered, over medium heat. Cook until warmed.
One bite and you’ll be saying ‘y’all’ even if you never have before.
More of Grandma’s Recipes
Southern Green Beans FAQ’s
My Pro Tips
Substitutions
Because who actually has everything on hand?
- Green beans:
- Frozen green beans are a great option in a pinch.
- Smoked meat:
- You can use fresh or frozen smoked ham hock.
- Other smoked meat options include smoked turkey neck or wings.
- Use chopped leftover ham or cubed ham steak.
- Smoked sausage, kielbasa, or Polish sausage are great options.
- Add some bacon for an extra flavor boost.
- Using smoked meats will give you the best “low and slow” flavor.
- Leave it meat-free for vegetarians.
- Broth:
- Ham and vegetable stock is a great alternative to chicken stock.
- If you want richness of flavor without meat, try using mushroom stock for extra umami flavor.
More Green Bean Recipes
Southern Green Beans with Potatoes
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 1 medium-sized yellow onion, small dice
- 2 cloves garlic, minced
- 1 large smoked ham hock, fresh or frozen
- 1 pound fresh green beans, trimmed and cut in half if long
- 4 cups chicken stock
- 1 pound baby red potatoes
- kosher salt, to taste
- ground black pepper, to taste
Instructions
- In a large heavy bottomed pot or Dutch oven add butter and place over medium-high heat.
- Once the butter is melted add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds or until fragrant.
- Place your ham hock into the pot, add in the green beans, and pour in chicken stock. Gently push down your beans so that they are covered in stock.
- Gently simmer, uncovered, over medium-high heat for 20 minutes.
- After 20 minutes, remove the ham hock and cut off and dice any meat. Throw away any fat, tendons, skin, and bone.
- Stir the chopped ham and potatoes into the beans. Gently simmer for another 20 minutes or until the potatoes are tender. Stir every 5 minutes to make sure all the ptoatoes and beans cook evenly.
- Taste the beans and season with kosher salt and black pepper to taste.
Notes
- Use waxy potatoes as they will hold their shape best.
- Season at the end, so you don’t end up with salty beans and potatoes.
- If you only have small ham hocks, use two in place of one large one.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
