Southern Style Green Beans Recipe

Trim and slice

Trim the stem ends from the green beans and cut longer beans in half so pieces are roughly 1.5–2 inches. Thinly slice the onion and mince the garlic. If using a smoked ham hock, rinse briefly and set aside.

In a 4–5 quart heavy pot or Dutch oven over medium heat, add the diced bacon. Cook, stirring occasionally, until the bacon has rendered most of its fat and is crisp around the edges, about 6–8 minutes.

Using a slotted spoon, remove about half of the crisped bacon pieces to a small bowl for garnish. Leave the remaining bacon and the fat in the pot.

Add the butter to the bacon fat. When it melts, add the sliced onion and cook, stirring occasionally, until soft and translucent, 5–7 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown it.

Add the trimmed green beans to the pot and toss to coat in the fat, onion, and garlic for 1–2 minutes.

Pour in the chicken broth and add the smoked ham hock (if using). Stir in the apple cider vinegar, sugar, salt, and black pepper.

Increase heat to bring the liquid to a gentle boil, then reduce heat to low, cover the pot, and simmer until the beans are tender but not mushy, 25–35 minutes. Stir occasionally and check liquid level; add up to 1/2 cup hot water or broth if the pot becomes dry before beans are tender.

When the beans are tender, remove and discard (or shred and return) the ham hock bones. Taste and adjust seasoning with additional salt, pepper, a splash of apple cider vinegar, or a pinch more sugar if desired.

Stir in the reserved crisp bacon pieces. If using, add hot sauce and/or a teaspoon of fresh lemon juice to brighten the flavor. Let sit covered off heat for 5 minutes to meld flavors.

Serve warm as a Southern side dish. Leftovers keep refrigerated for up to 4 days; reheat gently on the stovetop, adding a splash of water or broth if needed.