My low and slow method for cooking Old Fashioned Southern Style Green Beans with its beautiful, smoky ham hock broth for flavoring, will take you straight to the country no matter where you live!
I shouldn’t write this post. I know I shouldn’t. Before I write even one word, I know I’m going to be blasted. The green bean patrol is going to be all over me.
I know that I’m supposed to like my fresh green beans just blanched. All bright green and crispy and crunchy. But I just don’t. I don’t. They taste like grass to me.
I like my green beans the way I grew up eating them — country style. That means nice and tender and richly flavored with smoky pork. So there.
Besides, old-fashioned southern cooking gets enough bad press without me adding to it. I shouldn’t write this post. Sigh.
But I’m doing it anyway! Besides, you’ve never had MY southern style green beans before. Who knows, I may just convert you over to the country side. :-)
🧾 More Old Fashioned Southern Recipes
- Caramel Layer Cake
- Southern Butter Beans
- Southern Fried Okra
- Classic Macaroni and Cheese
- Easy Hot Water Cornbread
- Southern Streak o’ Lean
- Baked Corn Casserole
🤔 What Are Southern Style Green Beans?
Southern, or country style green beans are slow cooked, fresh string or green beans simmered in a smoky broth made from a ham hock or bacon.
It’s worth making them just for the aroma alone. The smell of that smoky pork filling your kitchen and tickling your senses as it spreads through the house will have your family clamoring to get to the dinner table.
After the sweet torture of waiting for them to finish cooking, your fresh green beans will have transformed into a melt-in-your-mouth side dish.
💗 Why You’ll Love This Recipe
- Three ingredients!
- Minimal prep time
- Classic smoky southern flavors
🥘 Ingredients You’ll Need
This post contains affiliate links.
The ingredients list for this recipe is really short! Just three things:
- Fresh green (or string) beans (look for ones that are firm, not wilted, and without any discoloration)
- Meaty ham hocks (or substitute an equal amount of smoked turkey wings or legs)
That’s it! Could it be any easier?
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🔪 How to Make Old Fashioned Southern Style Green Beans
Make the Ham Hock Broth
The most important thing about making this recipe is to have really good ham hocks. You want nice meaty ones. Some of the ones I see in the store these days are all skin and bones. Leave those in the case and look for big, plump ones.
Put your lovely, smoky ham hocks in a large, deep pot with just enough water to cover. Bring the pot to a boil, then lower the heat to a simmer. Cover and cook for 30 minutes to 1 hour.
What you’re making is a smoky, pork flavored broth. That’s what you’ll use to cook your veggies in and all that lovely flavor will go right into them. Delicious!
Prepare the Fresh Green Beans
While the ham hocks simmer, prepare the green beans. I remove the “tips and tails” and just cut them into pieces. You can leave them whole if you prefer. If you have string beans, be sure to remove the strings as well.
Cook the Beans in the Broth
Add the prepped beans to the pot. Bring the contents to a boil, then lower the heat to a simmer.
Cover and cook for 1 to 1 1/2 hours or until the green beans are tender but not mushy. Start checking them after about 50 minutes.
When they’re nice and tender and olive-colored (no, they will not stay bright green), remove the ham hock to a plate and allow them to cool for a few minutes until you can handle them easily.
Remove and shred the meat from the ham hocks, discarding the skin, fat, and bones. Add the shredded meat back to the pot and stir it into the beans.
This is the simplest method that I know for making old fashioned country style green beans. People do add all sorts of other things like onions, tomatoes, hot pepper, parsley, and I do too occasionally, but I also appreciate just the simply beautiful smoky flavor of this method. Hope you’ll give it a try!
🍚 How to Store and Reheat
Southern style green beans reheat really well since you don’t have to worry about keeping a crisp texture. You can store them in the refrigerator in an airtight container or resealable bag for 3 to 5 days. Reheat them on medium-low heat on the stovetop or even in a slow cooker (low heat for about an hour).
Yes, you can use canned or frozen as a substitute. If you just can’t source fresh green beans, I’d suggest frozen over canned. The canned ones won’t pick up as much of that yummy smoky pork flavor because they’ve already been partially cooked.
Yes! You can snap (or cut) them the day before you need them. Just make sure to keep them refrigerated until you need them.
Yes, you can. If you just can’t find good ham hocks, you can substitute about a pound of bacon. Here’s how:
Brown all but two slices of bacon in the same pot you plan to use to cook your green beans. When the bacon is crisp, remove it and set it aside. Add the green beans, salt, and remaining two slices of uncooked bacon to the pot with enough water to cover. Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook for 1 to 1 1/2 hours. To serve, drain the beans and serve topped with the crumbled cooked bacon.
A couple of things I would add: you can also substitute a smoked turkey wing or leg for the ham hock. It gives an equally nice, smoky flavor to the green beans and is suitable for anyone who doesn’t consume pork.
Also, don’t be afraid of overcooking these green beans. It’s nearly impossible :-)
Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
AND REMEMBER TO SIGN UP FOR MY FACEBOOK GROUP.
If you’d like to hang out with me and lots of other online Southern Comfort Food lovers, make sure to join my FREE PRIVATE Facebook group.
Old Fashioned Southern Style Green Beans
- 1 pound smoked ham hocks (or equal weight of bacon, smoked turkey wings, or smoked turkey legs)
- 3 pounds fresh green beans washed, trimmed and cut in 2” pieces
- 2 teaspoons salt
- Place the ham hocks (or other choice of seasoning meat) in a large pot with just enough water to cover. Bring to a boil, then lower the heat to a simmer. Cover and cook for 30 minutes to 1 hour.
- While the ham hock simmers, prepare the green beans by removing the “tips and tails.” Snap the beans into approximately 2" pieces or leave whole if desired.
- Add the beans and salt to the pot. Bring the contents to a boil, then lower the heat to a simmer.
- Cover and cook for 1 hour or until the beans are tender.
- Remove the ham hocks to a plate and allow to cool for a few minutes.
- Remove and shred the meat from the ham hock, discarding the skin and bones. Add the shredded meat back to the pot and stir it into the beans.
- An equal amount of bacon, smoked turkey wings, or smoked turkey legs may be substituted for the ham hocks.
- If using bacon — Brown all but two slices of bacon in the same pot you plan to use to cook your green beans. When the bacon is crisp, remove it and set it aside leaving the rendered bacon fat in the pot. Add the green beans, salt, and remaining two slices of uncooked bacon to the pot with enough water to cover. Bring the pot to a boil, reduce the heat to a simmer, cover and cook for 1 to 1 1/2 hours. To serve, drain the beans and serve topped with the crumbled cooked bacon.
- Frozen or canned green beans can be substituted for fresh.
- Green beans may be cleaned, trimmed, and cut up to 24 hours in advance. Store in the refrigerator until ready to cook.
- Store leftovers in an airtight container in the refrigerator. Reheat over medium-low heat on the stovetop or slow cooker.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on June 6, 2014. It has been updated with new photos and additional information.