Southern Crockpot Green Beans Recipe

Most people serve sad, mushy green beans that taste like regret. They boil the life out of them and wonder why nobody asks for seconds. This recipe is the opposite of that culinary tragedy.It transforms a simple vegetable into a savory, smoky, melt-in-your-mouth side dish. Your family will think you secretly hired a Southern grandmother. Your friends will ask for the recipe every single time.

This isn’t just a side dish; it’s the main character of the dinner table. Get ready to make people genuinely excited about green beans.

What Makes This Recipe So Good

Forget everything you know about bland, steamed vegetables. This recipe uses a low-and-slow crockpot method to develop incredible flavor.

The beans slowly braise in a savory broth, absorbing all the smoky, salty goodness. They become tender without turning into a complete mush.

The secret weapon is the pork. A ham hock or some bacon fat infuses the entire pot with a rich, smoky depth that you just can’t get from a can.

This is how generations of Southern cooks have made vegetables taste irresistible. It’s the ultimate “set it and forget it” dish that does all the work for you while you do more important things, like not cooking.

Ingredients

Gather these simple ingredients. The magic is in the method, not a long shopping list.

• 2 pounds fresh green beans, washed and ends trimmed
• 1 large ham hock or 6-8 slices of thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 4 cups chicken broth (low sodium is best)
• 3 cloves garlic, minced
• 1 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
• Salt to taste (wait until the end, as the ham hock is salty!)

Step-by-Step Instructions

Follow these steps.

It’s so easy it’s almost embarrassing.

1. Prep the beans. Wash your green beans thoroughly and snap or cut off the stem ends. You don’t need to be fancy about it.
2. Layer the ingredients. Place the ham hock or chopped bacon in the bottom of your crockpot. Add the diced onion, minced garlic, and the prepped green beans on top.
3. Add the liquid. Pour the chicken broth over everything.
   

   It should nearly cover the beans. If it doesn’t, add a bit of water until it does.

4. Season it up. Sprinkle the black pepper and red pepper flakes over the top. Do NOT add salt yet.
   

   I’m serious.

5. Cook it low and slow. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The beans should be very tender but not disintegrating.
6. Final touches. Remove the ham hock. Let it cool slightly, then shred the meat and return it to the pot.
   

   Discard the bone and skin. Now, taste it and add salt only if needed.

7. Serve and accept compliments. Use a slotted spoon to serve them, and get ready for people to be weirdly excited about a vegetable.

Storage Instructions

If you have leftovers, which is a big “if,” store them properly. Let the beans and broth cool completely before transferring them to an airtight container.

They will keep in the refrigerator for up to 4 days.

You can also freeze them for up to 3 months. FYI, the texture might be a bit softer after thawing, but the flavor will still be fantastic. Reheat gently on the stovetop or in the microwave.

Benefits of This Recipe

This dish is a multitasking champion.

First, it’s incredibly hands-off. You get all the credit for a deeply flavorful dish without standing over a stove. Second, it’s a crowd-pleaser that works for weeknight dinners or holiday feasts.

Nutritionally, you’re getting a full serving of vegetables that actually tastes good.

The slow cooking helps retain more nutrients than boiling. IMO, any recipe that makes people want to eat their greens is a public service.

Common Mistakes to Avoid

Don’t be the person who ruins a perfectly good recipe. Avoid these pitfalls.

• Adding Salt Too Early: The ham hock and broth release a lot of salt as they cook.
  

  If you add salt at the beginning, you might create a salt lick. Always taste at the end.

• Overcooking on High: If you’re in a rush, the high setting is fine, but check it at the 3-hour mark. You want tender beans, not green bean soup.
• Using Canned Green Beans: Just don’t.
  

  They are already mushy and will completely fall apart. Fresh or frozen are your only good options here.

• Skimping on the Fat: This is not the time for a low-fat ham hock. The fat equals flavor.
  

  Embrace it.

Alternatives

Want to mix it up? Here are some easy swaps.

• Vegetarian Version: Omit the ham hock. Use 2 tablespoons of olive oil and add a teaspoon of smoked paprika to the broth for that smoky flavor.
• Different Protein: Use a smoked turkey leg or wing instead of a ham hock for a slightly lighter taste.
• Frozen Green Beans: In a pinch, you can use frozen whole green beans.
  

  No need to thaw; just add them straight to the pot.

• Extra Flavor: Add a couple of peeled and halved potatoes to the pot during the last 2 hours of cooking for a full meal.

Frequently Asked Questions

Can I make this recipe in an Instant Pot?

Absolutely. Use the sauté function to brown your bacon or ham hock first. Then, add all ingredients (hold the salt), secure the lid, and cook on high pressure for 25 minutes.

Allow for a natural pressure release for at least 10 minutes.

My green beans are still a bit firm. What should I do?

No problem. Just put the lid back on and let them cook longer.

Older, thicker green beans can sometimes take more time to become tender. Check them every 30 minutes until they reach your desired texture.

Can I use canned chicken broth?

Yes, canned or boxed broth works perfectly fine. Using a low-sodium version gives you the most control over the final flavor, especially with the salty ham hock.

What should I serve with these green beans?

They are the ultimate sidekick.

Serve them alongside fried chicken, meatloaf, grilled pork chops, or a holiday ham. They also go beautifully with mashed potatoes and cornbread for a full Southern-style meal.

Final Thoughts

This recipe proves that the best food is often the simplest. It requires minimal effort for a maximum flavor payoff.

You get to be a kitchen hero without any of the stress. So, toss those ingredients in the crockpot and let it do its thing. Your future self, enjoying a plate of these legendary green beans, will thank you.

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