Make delicious Southern-style green beans with bacon, ham, smoked turkey, pulled pork, or sausage. Simmered in broth until tender, they’re a classic comfort food.
Want to make the best green beans you’ve had? Try classic Southern green beans. The method is simple: simmer fresh, trimmed green beans in flavorful broth with bacon and onions until they’re meltingly tender.
Southern green beans are a staple of Southern comfort food and pair perfectly with fried chicken, smoked turkey, ham, pork chops, pulled pork, chicken-fried steak, or barbecue brisket.
What are Southern Green Beans?
Southern green beans are fresh green beans cooked slowly in a seasoned broth, often with meat, until they are very tender and have lost their bright green color. Onions and garlic are commonly added for depth, and a splash of vinegar or a touch of sweetener can be used to balance the flavors.
Traditionally made with salt pork, modern cooks use bacon, ham, smoked turkey, pulled pork, or smoked sausage. The key is slow simmering so the beans absorb the savory cooking liquid.
My family often used a leftover ham bone or ham pieces, which adds a wonderful depth of flavor. Bacon, pulled pork, or smoked turkey all work well too. If you use smoked turkey, combine it with chicken broth for an appealing smoky note.
How to prepare fresh green beans
Instead of snapping each end individually, a quick method is to wash the beans and cut them to size. It saves time and produces the same result.
How to trim green beans
Use a knife or kitchen shears. Rinse the beans, line up a handful on the cutting board, and trim the stem ends. You can cut on the bias for a nicer presentation or straight across. For bite-size pieces, cut about 1-inch lengths. Leaving the tail intact is fine; discard only the stem end.
How to boil fresh green beans
Place the trimmed beans in a pot and add enough liquid to cover them—salted water or broth. Bring to a boil, then lower to a simmer. Cook until the beans reach your desired tenderness. For traditional Southern-style beans, simmer 1–3 hours until very tender; shorter times (30–45 minutes) yield firmer beans.
If using ham, brown it briefly in a little bacon grease, butter, or oil before adding aromatics. For bacon, cook until crispy then either remove it to keep it crisp or leave it in to soften. Smoked turkey and pulled pork benefit from a longer simmer so firmer pieces soften in the cooking liquid.
After the meat, add onions and garlic and cook until softened. Add the beans and just enough broth to cover them, then simmer until tender when pierced with a fork. Serve the beans with the flavorful cooking juices.
Variations
- Some families simmer the beans for hours until much of the liquid has evaporated for a concentrated flavor.
- Add 1–2 teaspoons of white or red vinegar per pound of beans before cooking for brightness.
- Or add a small splash of vinegar after cooking for acidity; balance with a bit of sweetener if desired.
- If you prefer crisp bacon, add it after cooking; if you like it soft, simmer it with the beans.
Cooking Times
Cooking time depends on quantity, pot size, and how tightly packed the beans are. A wide, shallow pot cooks faster than a tall, narrow one. Traditional Southern green beans are simmered 1–3 hours until very tender. For firmer beans, 30–45 minutes is often sufficient.
Other green bean recipes
- Sweet and Sour German Green Beans
- Green Beans Almondine
- Mexican Green Beans
- Green Bean Mushroom Sauté
- Supreme Green Bean Casserole
Southern Green Beans
Ingredients
- 1 pound fresh green beans, trimmed
- ¼ cup onion, chopped
- 2 cloves garlic, sliced
- 4 slices thick-cut bacon (or 3 oz diced ham, pulled pork, smoked sausage, or smoked turkey)
- 1 whole bay leaf
- chicken or ham broth to cover beans
- salt and pepper to taste
Additions:
- 1-2 teaspoon white or red vinegar per pound of beans
- sweetener to taste (optional)
Instructions
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Dice bacon and cook in a pot over medium heat until crispy, about 6 minutes. If using ham, brown it in 1 tablespoon of bacon grease or oil. For smoked sausage, slice and brown in a bit of fat. If using smoked turkey, skip browning and reserve some fat for the onions.
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While the meat cooks, wash and trim the beans, chop the onion, and slice the garlic. Remove the bacon if you prefer it crispy; otherwise leave it in the pot.
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Add the onions and bay leaf and sauté until the onions soften. Add garlic, the green beans, and enough broth to just cover the beans. If you like, add vinegar and a small amount of sweetener to taste.
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Bring to a boil, then reduce to a simmer. Simmer for 40 minutes to 1½ hours for 1 pound of beans, depending on desired tenderness. I usually cook about 40 minutes for a firmer texture; traditional Southern beans are cooked much longer.
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Serves 4. Net carbs vary by additions; this version is about 5 net carbs per serving.
Nutrition
Carbohydrates: 9.05g |
Protein: 5.68g |
Fat: 10g |
Cholesterol: 14mg |
Sodium: 357mg |
Fiber: 4g |
Sugar: 1.9g
Sweet and Sour German Green Beans
Mexican Green Beans
Supreme Green Bean Casserole