Old South Green Beans and Potatoes
Savor the comforting, down-home flavors of the South with this Old South Green Beans and Potatoes recipe, a hearty and soul-warming dish brimming with rustic charm. Tender fresh green beans and creamy baby red potatoes are slow-simmered in a savory broth infused with the smoky essence of a ham hock or crispy bacon, while aromatic onions, garlic, and a touch of butter add depth and richness. Seasoned with a perfect balance of salt, black pepper, and optional red pepper flakes for a gentle kick, this dish is a celebration of Southern comfort food at its finest. Ideal as a flavorful side dish or a stand-alone meal paired with cornbread, this one-pot recipe is as easy to prepare as it is satisfying, making it perfect for weeknight dinners or family gatherings. Whether you’re craving nostalgic Southern flavors or just a wholesome, filling dish, this recipe will transport you straight to your grandmother’s kitchen table.
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Recipe Information
Ingredients
- 1 pound fresh green beans
- 1 pound baby red potatoes
- 1 piece (or 1/2 pound bacon) smoked ham hock (or diced smoked bacon)
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 4 cups chicken broth
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 0.25 teaspoon (optional) red pepper flakes
Instructions
Wash and trim the green beans, snapping off the ends as needed. Cut them into 2-inch pieces if desired.
Scrub the baby red potatoes clean and cut them into quarters. If the potatoes are small, you can halve them instead.
In a large pot or Dutch oven, add the smoked ham hock (or diced bacon) over medium heat. Cook for 5-7 minutes, stirring occasionally, until the bacon is crispy or the ham hock has rendered some fat.
Add the diced onion to the pot and sauté for 3-4 minutes until softened, then add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and bring the mixture to a gentle boil. Add the green beans and potatoes to the pot, making sure they are mostly covered by the liquid.
Stir in the salt, black pepper, and red pepper flakes (if using). Reduce the heat to a simmer, cover the pot, and cook for 40-45 minutes, stirring occasionally, until the green beans are tender and the potatoes are soft.
Remove the smoked ham hock from the pot and shred any meat from the bone, returning the meat to the pot. If using bacon, simply leave it in the pot.
Stir in the butter for added richness and adjust the seasoning with more salt and pepper if needed.
Serve the green beans and potatoes warm, either as a side dish or as a main course with cornbread or crusty bread.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1304 mg | 57% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 813 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
