Southern Green Beans with Potatoes

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Southern Green Beans with Potatoes

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.

Prep Time20

Cook Time50

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: green beans, green beans and potatoes, slow cooked green beans

Servings: servings

Author: Brandy O'Neill

Equipment

7.25 qt Dutch Oven

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