Southern Green Beans

4.88 from 8 votes

These southern-style green beans are simmered low and slow with smoked meat, seasoned broth, and simple aromatics until tender and deeply flavorful. It’s a classic southern green beans recipe made for Sunday suppers, special occasions, and any meal that calls for true comfort food.

Prep Time15

Cook Time2

Total Time2 15

Course: Side Dish

Cuisine: American, Southern

Servings:

Calories: 291kcal

Author: Ebony Robinson

Equipment

Dutch Oven

Ingredients

32 oz Frozen French cut green beans
2 Smoked Pork Neckbones ham hocks, turkey legs, or salt pork also work
4-6 cups Water use enough water to barely cover smoked meat
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Better Than Chicken Bouillon
3 tbsp Butter
1 tsp White Distilled Vinegar
½ Yellow Onion chopped
1 tbsp Sea Salt
½ tsp Ground Black Pepper
2-3 dash Hickory Smoke

Get Recipe Ingredients

Instructions

In a large stock pot or dutch oven, add the smoked pork neckbones, water (just enough to barely cover the meat), onion powder, and garlic powder. Bring to a gentle simmer over medium heat, cover with a lid slightly cracked, then reduce heat to low once water reaches a simmer. Simmer for 1 hour to create a deeply smoky, seasoned broth.
Remove the lid and add the frozen green beans, chopped onion, butter, Better Than Bouillon, white distilled vinegar, black pepper, and hickory smoke. Stir gently to combine, then cover again, leaving room for steam to escape.
Simmer beans and aromatics on low heat for 30 minutes, then stir once and simmer for another 30 minutes. Be sure the beans never come to a boil, southern-style green beans cook best low and slow so they can fully absorb the broth.
Remove the lid, taste the beans, and adjust seasoning with additional salt or pepper if needed. Serve warm and enjoy! You can also pull apart and mix in smoked meat if desired.

Notes

Southern green beans are meant to cook low and slow. Avoid boiling the beans, as a gentle simmer helps them absorb the smoky broth without falling apart.
Frozen French cut green beans work beautifully in this recipe because they soften easily and soak up flavor during the long simmer.
Smoked pork neckbones can be substituted with ham hocks, smoked turkey legs, or salt pork depending on your preference.
If the broth reduces too much while cooking, add a small splash of water or broth to keep the beans partially submerged.
A small amount of white vinegar helps balance the richness of the smoked meat and butter without making the beans taste acidic.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
These southern-style green beans can also be frozen for up to 3 months for the best flavor and texture.

Nutrition