Southern Green Beans (Print Version)
# Ingredients:
01 -
8-10 cups water, or as needed
02 -
6 meaty smoked turkey necks or smoked ham hocks
03 -
1/2 cup finely chopped white onion
04 -
1 tbsp finely chopped garlic
05 -
2 tbsp chicken bouillon powder
06 -
Seasoning salt, to taste
07 -
1 lb small to medium red potatoes, quartered
08 -
2 lbs string beans, stemmed and halved crosswise
09 -
1 tbsp ground black pepper
# Instructions:
01 -
In a large stockpot over high heat, combine the water and turkey necks and bring to a rolling boil. Turn the heat to a low boil, cover and cook for 2 hours.
02 -
After the 2 hours, add more water if needed just to cover the necks, then add the onion, garlic and bouillon powder and stir to combine. Taste for seasoning and add seasoning salt if needed. The liquid should taste like an excellent, slightly salty broth.
03 -
Add the potatoes and string beans, re-cover, and continue cooking at a low boil until the potatoes are quite tender and the beans are soft, about 45 minutes.
04 -
Add the pepper and stir to combine. Taste for seasoning and adjust if needed. Take off heat but leave covered.
05 -
Pull the turkey necks from the broth and set them aside just until they are cool enough to handle. Pull the meat from the necks, discarding the skin and bones, and add the meat back to the broth. If you are using ham hocks, you can simply break them up with a cooking spoon in the pot, or remove them, pull the meat, and add it back into the broth, discard the bones and skin.
06 -
Serve the beans and potatoes in bowls along with some of the broth and meat.
# Notes:
01 -
This recipe creates a rich, flavorful broth that's perfect for sopping up with cornbread.
02 -
For a vegetarian version, skip the meat and use vegetable bouillon instead of chicken.
03 -
These green beans are meant to be soft, not crisp, following Southern tradition.