This Green Beans and Potatoes recipe is flavorful and incredibly simple to make. The combination of bacon, smoked ham hocks, and spices brings out a rich, comforting flavor that’s hard to resist. Plus, it's a one-pot wonder, making cleanup easy. This dish is Southern comfort at its finest, perfect for busy weeknights, laid-back weekend meals, or a family get-together. If you're looking for more vinegary-based green beans, check out this recipe for southern-style green beans.
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Why You'll Love This Recipe
If you're looking for a side dish that embodies Southern comfort food, look no further than this Green Beans and Potatoes recipe. This dish is the perfect blend of tender green beans, hearty potatoes, and savory ham, all cooked together in one pot for a meal that's as easy as it is delicious. Whether serving it alongside Smothered Southern Oxtails or enjoying it on its own, this Southern-style green beans and potatoes recipe will become a family favorite.
Ingredients
Meat: All you need are some hack hocks for the most flavorful and comforting green beans and potatoes.
Vegetables: Of course, fresh green beans, and you'll also need some onions.
Liquids: Chicken stock is the main base, but you'll end up melting down some butter in there as well.
Herbs and Spices: Fresh Minced Garlic, Salt, and Pepper to taste, which wraps it up.
See the recipe card below for full information on ingredients and quantities.
Green Beans and Potatoes serving suggestion: Pair with Hatch Chile Meatloaf!
Step-by-Step Instructions
Step 1: Preheat a cast iron Dutch oven over high heat.
Prep all of the vegetables. Cut both ends off the green beans, slice the potatoes in half, add them to a bowl of cold water to keep their color, and dice the onions.
Using sharp kitchen shears, cut the bacon into pieces right over the Dutch Oven. Allow the bacon to start crisping up.
Add the diced onions to the fried bacon pieces and sauté until the onions are fragrant and softening.
Add the garlic to the bacon and onions, sautéing for another 30 seconds until the garlic is also fragrant.
Step 2: Add the Ham Hocks and evenly spread the green beans through the pot.
Pour in the chicken stock and bring the pot to a boil.
Once it's boiling, reduce the heat to medium-low, cover the pot, and simmer for about 40 minutes.
Step 3: At the 40-minute point, remove the ham hocks and carefully remove any remaining meat still on the bone. Discard the bones and toss the meat in with the green beans.
Add the potatoes with the green beans and ham, stirring to be sure they are even distributed.
Step 4: Add the butter, cover the pot, and simmer for 15 minutes, checking the potatoes halfway through to prevent overcooking.
Turn the heat off and let the pot of green beans and potatoes rest, and the flavors meld.
Expert Tips
- Blanch the Green Beans: If you prefer a crispier green bean, blanch the green beans in boiling water for 2-3 minutes before adding them to the pot. This helps maintain their vibrant green color and a slightly crisp texture.
- Layer the Flavors: Cooking the bacon before adding the potatoes and green beans will release the savory, smoky oils, infusing the vegetables as they cook.
- Use Chicken Stock: Instead of water, cook the green beans and potatoes in chicken stock, adding a savory depth to the dish that plain water can’t match.
- Don’t Overcook the Potatoes: Keep an eye on the potatoes while cooking. You want them to be tender but still firm enough to hold their shape. Overcooking can make them mushy.
- Add a Touch of Vinegar: Just before serving, stir in a splash of apple cider vinegar or a squeeze of fresh lemon juice. This brightens the flavors and balances the richness of the dish.
- Garnish with Fresh Herbs: For a fresh finish, sprinkle chopped parsley or thyme over the dish before serving. This adds a pop of color and a burst of fresh flavor.
- Make It Spicy: If you like a bit of heat, add some crushed red pepper flakes or a dash of hot sauce while cooking. This gives the dish a nice kick without overwhelming the other flavors.
- Let It Rest: After cooking, let the dish sit for about 10 minutes off the heat. This allows the flavors to meld together and makes the dish even more delicious.
- Serving: Have some freshly fried Green Chile Cheddar Hot Water Cornbread to dip in the delicious beans and potatoes.
Recipe FAQs
Yes, you can use canned green beans, but they are already cooked, so they won’t need as much time in the pot. Add them during the last 10-15 minutes of cooking to heat them through without becoming too mushy.
Any small potatoes, such as Red and Yukon Gold, are ideal because they hold their shape well during cooking. The red potatoes also add a bit of color to the dish.
Absolutely! If you prefer a vegetarian version, you can omit the ham and bacon and add a bit of smoked paprika or liquid smoke to maintain that smoky flavor. You could substitute the ham with another protein, like a smoked turkey leg if you want to keep the meat.
Any leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm in a pot on the stove or microwave until heated.
Yes, this dish can be made ahead of time. Prepare the recipe as directed, allow it to cool, and store it in the refrigerator. When you're ready to serve, reheat it on the stove over low heat, adding a splash of broth or water to loosen it up.
While you can freeze this dish, the texture of the potatoes may change slightly after freezing. If you plan to freeze it, let it cool completely and store it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
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📖 Recipe
Green Beans and Potatoes
Ingredients
- 8 Slices Thick Cut Bacon Sliced into small pieces.
- 2 Ham Hocks
- 2 Yellow Onions Chopped
- 1 tablespoon Fresh Minced Garlic
- 2 Lb Fresh Green Beans Ends cut
- 6 tablespoon Salted Butter
- 6 Cups Chicken Stock
- 1 Lb Red and Yukon Gold Potatoes
- Salt and Pepper to taste
Instructions
- Preheat a cast iron dutch Oven over high heat.
- Prep all of the vegetables. Cut both ends off of the green beans, slice the potatoes in half add them to a bowl of cold water to keep their color, and dice the onions.
- Using sharp kitchen shears, cut the bacon into pieces right over the Dutch Oven and allow the bacon to start crisping up.
- Add the diced onions to the fried bacon pieces and sauté until the onions are fragrant and softening.
- Add the garlic to the bacon and onions, sautéing for another 30 seconds until the garlic is also fragrant.
- Add the Ham Hocks and evenly spread the green beans through the pot.
- Pour in the chicken stock and bring the pot to a boil.
- Once it's boiling, reduce the heat to medium-low, cover the pot, and simmer for about 40 minutes.
- At the 40-minute point, remove the ham hocks and carefully remove any remaining meat still on the bone. Discard the bones and toss the meat in with the green beans.
- Add the potatoes with the green beans and ham, stirring to be sure they are even distributed.
- Add the butter, cover the pot, and simmer for 15 minutes, checking the potatoes halfway through with a fork to prevent overcooking.
- Turn the heat off and let the pot of green beans and potatoes rest, and the flavors meld.
Video
Notes
- Blanch the Green Beans: If you prefer a crispier green bean, blanch the green beans in boiling water for 2-3 minutes before adding them to the pot. This helps maintain their vibrant green color and a slightly crisp texture.
- Layer the Flavors: Cooking the bacon before adding the potatoes and green beans will release the savory, smoky oils, infusing the vegetables as they cook.
- Use Chicken Stock: Instead of water, cook the green beans and potatoes in chicken stock, adding a savory depth to the dish that plain water can’t match.
- Don’t Overcook the Potatoes: Keep an eye on the potatoes while cooking. You want them to be tender but still firm enough to hold their shape. Overcooking can make them mushy.
- Add a Touch of Vinegar: Just before serving, stir in a splash of apple cider vinegar or a squeeze of fresh lemon juice. This brightens the flavors and balances the richness of the dish.
- Garnish with Fresh Herbs: For a fresh finish, sprinkle chopped parsley or thyme over the dish before serving. This adds a pop of color and a burst of fresh flavor.
- Make It Spicy: If you like a bit of heat, add some crushed red pepper flakes or a dash of hot sauce while cooking. This gives the dish a nice kick without overwhelming the other flavors.
- Let It Rest: After cooking, let the dish sit for about 10 minutes off the heat. This allows the flavors to meld together and makes the dish even more delicious.
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