Green Beans and Potatoes

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This Green Beans and Potatoes recipe is a hearty one-pot side dish perfect for family gatherings or laid-back weekend soul food meals.

Prep Time10

Cook Time1

Total Time1 10

Course: Side, Side Dish, Sides

Cuisine: Comfort Food, Soul Food, Southern Comfort

Servings: Servings

Calories: 522kcal

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.

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.