This slow cooker southern green beans recipe is savory, mouthwatering, and comforting with smoky ham hocks and spices for a traditional, flavorful Southern side dish!
If you are a Southern woman, you may have memories of snapping green beans into a wooden bowl with your grandma or mama as a little girl. I know I do!
Green beans have a special place in my heart. Right next to the Lord, my family, and southern buttermilk biscuits. And these green beans have been a staple in my grandma’s kitchen since she was a girl here in Georgia. They are incredibly flavorful and so easy to make, you’ll be looking at my recipe like, “Girl, that’s it?!”
Now, this recipe isn’t like the other ones you’ll find online: this has ham hock in it. What’s a ham hock? It’s like the ankle of the pig, with lots of fat, collagen, and meat. When slow cooked the meat becomes melt-in-your-mouth tender and lends the green beans it’s smoky flavor. Don’t be scared! It’s an incredible part of the pig and it brings to this dish a flavor that can not be imitated or duplicated!
Yes, what you’re looking at is a fatty part of a ham hock. I have to admit, I eat the whole ham hock, it’s too delicious not to!
Smoked ham hocks are wonderful and if you can’t find them at your supermarket, go to your local farmer’s market or ethnic mart and ask for it. They might have them in huge slices or they might look like big knuckles, either way is good as long as there is skin, fat, and plenty of meat on them. That’s the good stuff.
Yes, you can substitute bacon for the ham hock, but they’d be pretty soggy in the liquid for hours. And yes, you can put a chopped up onion and potatoes in there, but that’s just not how it’s done in my house. It’s purely simmered green beans and meat, which can be a meal in and of itself for me, because those ham hocks are just soooooooo good! There’s also smoked turkey that you could put in instead if you don’t eat pork.
But I am Team Ham Hock til the day I die.
These green beans show up for every holiday and family function. They’re tradition for a Southern Thanksgiving table, they’re in the spread on Easter, they’re there during Christmas and even at your family reunion. And they go with everything! As a side to pot roast, along with a simple roast chicken, or with a juicy pork tenderloin, it’s perfect for cozy, hearty dinners.
Want more southern recipes? Check out:
Soul Food Southern Baked Macaroni and Cheese
Authentic Southern Shrimp and Grits
Chicken and Herbed Drop Dumplings
Buttermilk Brined Southern Fried Chicken
Classic Red Beans and Rice
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Slow Cooker Southern Green Beans
This slow cooker southern green beans recipe is savory, mouthwatering, and comforting with smoky ham hocks and spices for a traditional, flavorful Southern side dish!
Ingredients
- 2 lbs fresh green beans
- 1 or 2 smoked ham hocks
- 1 cup (200 mL) chicken stock
- 1/2 cup (50 mL) water
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1/2 tsp sugar
- 1/2 tbsp salt
- 1 tsp black pepper
Instructions
- Rinse, dry, and snap the ends off your fresh green beans, discarding any green beans that are limp, brown, or otherwise not fresh.
- Set your slow cooker to low (six hours) or high (3 hours) and toss in all ingredients. Stir to make sure all the spices are mixed into the liquid. Put on the top and leave alone.
- After time is done, serve hot. Keep in the fridge in an airtight container for up to 4 days.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 59Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 550mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 4g
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.
I’ve been searching for a good, southern recipe for fresh green beans like Mama used to make, but for a slow cooker. This sounds like it may be the one. Couple of questions, if you have the time. First, Mama always used ham hocks AND bacon. Think that’ll work here? Second, I want to add potatoes to make this a one dish Christmas dinner. Should they go in at the start, or a bit later? Your suggestions would be greatly appreciated, and I’ll let you know how it turns out. Thanks.
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