Southern Green Beans Recipe

Rinse the green beans under cold water, trim the stem ends and snap or cut into 1½–2 inch pieces. Dice the onion and mince the garlic.

If using a smoked ham hock, rinse briefly. Measure out broth and seasonings.

Sauté aromatics

In a large heavy pot or Dutch oven, heat olive oil over medium heat until shimmering. Add the diced onion and sauté 4–5 minutes until softened and translucent. Add minced garlic and sauté 30–45 seconds until fragrant, stirring so it does not brown.

Add ham hock and beans

Push the aromatics to the side, add the smoked ham hock to the pot, then add the trimmed green beans on top.

Add liquids and seasonings

Pour in 3 cups chicken broth (or water) so the beans are mostly submerged. Stir in apple cider vinegar, sugar, kosher salt, black pepper and crushed red pepper flakes. Give everything a gentle stir to combine.

Simmer

Bring the pot to a boil over medium-high heat, then reduce to a low simmer. Cover partially with a lid and simmer gently for 25–35 minutes until the beans are tender and the flavors have melded. Taste after 20 minutes and adjust seasoning if needed. If you prefer very soft beans, simmer up to 45 minutes.

Finish and enrich

Once beans are tender, remove the ham hock. If you prefer, shred any meat from the hock and return it to the pot. Stir in butter until melted and incorporated for a glossy finish. If using, stir in chopped parsley.

Taste and adjust salt, pepper or vinegar to your preference. Serve the Southern green beans hot as a side dish alongside cornbread, fried chicken, or other Southern mains.

Leftovers: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop; add a splash of broth if needed.