Southern Style Green Beans Recipe

Render pork and brown aromatics

Heat a large heavy-bottomed skillet or medium Dutch oven over medium heat. Add the diced smoked pork and cook, stirring occasionally, until fat renders and edges turn golden brown, about 6–8 minutes. If the pork is lean and not releasing much fat, add 1 tablespoon oil. Push pork to one side and add the butter and shallot. Sauté shallot until softened and translucent, about 2–3 minutes. Add the minced garlic and red pepper flakes (if using) and cook until fragrant, about 30–45 seconds, taking care not to burn the garlic.

Simmer green beans

Add the trimmed green beans to the pot with the pork and aromatics and toss to coat in the rendered fat. Pour in the chicken stock and water, stir to combine, and bring to a gentle simmer over medium-high heat. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Reduce heat to medium-low so the pot stays at a gentle simmer, cover partially, and cook until the green beans are tender but still bright green, about 12–18 minutes depending on bean thickness. Stir occasionally and check liquid level; add up to 1/4 cup extra water if needed to maintain some cooking liquid.

Adjust texture

For softer, more traditional Southern-style beans, simmer an additional 5–10 minutes uncovered until the beans reach desired tenderness and the liquid is slightly reduced. For crisper-tender beans, remove from heat as soon as a knife meets only slight resistance (about 12 minutes).

Once beans are cooked to your preference, remove the pot from heat. Stir in the apple cider vinegar, lemon juice, and sugar (if using) to brighten and balance the flavors. Taste and adjust seasoning with additional salt and pepper if needed.

Transfer the green beans to a serving dish or serve straight from the pot. Sprinkle the chopped parsley over the top. If you like, spoon a little of the cooking liquid and bits of pork over the beans for extra flavor. Serve warm.