Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp unsalted butter
- 1 medium yellow onion, thinly sliced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 1 smoked ham hock (about 1 1/4 lb) or 1 smoked turkey wing (about 1 1/2 lb)
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 1/2 lb fresh green beans, trimmed
- 1 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tbsp apple cider vinegar
Do This
- 1) Melt butter; cook onion with a pinch of salt 6–8 min until soft.
- 2) Stir in garlic 30 seconds; add ham hock (or smoked turkey), broth, and water.
- 3) Bring to a simmer, then cover and simmer gently (about 190°F) for 45 minutes.
- 4) Add green beans, salt, pepper, and optional red pepper; simmer covered 25 minutes.
- 5) Add potatoes; simmer uncovered 15–20 minutes until potatoes are tender and broth is savory.
- 6) Pull meat from the hock/turkey; chop and return to the pot.
- 7) Stir in vinegar; taste and adjust seasoning. Serve hot with plenty of pot liquor.
Why You’ll Love This Recipe
- Low-and-slow simmering makes the beans silky and the broth deeply savory.
- It’s a full, comforting side dish (or light main) with potatoes cooked right in the pot.
- Flexible: use smoky ham hock or smoked turkey for a pork-free option.
- Made with simple ingredients and one pot, with leftovers that taste even better.
Grocery List
- Produce: fresh green beans (1 1/2 lb), yellow onion (1), garlic (1 head), Yukon Gold potatoes (1 lb)
- Dairy: unsalted butter
- Pantry: low-sodium chicken broth, kosher salt, black pepper, crushed red pepper flakes (optional), apple cider vinegar
- Meat: smoked ham hock (about 1 1/4 lb) or smoked turkey wing (about 1 1/2 lb)
Full Ingredients
Base and aromatics
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced (about 1 1/2 cups)
- 3 cloves garlic, minced
Smoky simmer
- 1 smoked ham hock (about 1 1/4 pounds) or 1 smoked turkey wing (about 1 1/2 pounds)
- 4 cups (960 ml) low-sodium chicken broth
- 2 cups (480 ml) water
Vegetables and seasoning
- 1 1/2 pounds fresh green beans, trimmed (leave whole or cut in half)
- 1 pound Yukon Gold potatoes, cut into 1 1/2-inch chunks
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Finish
- 1 tablespoon apple cider vinegar
Step-by-Step Instructions
Step 1: Soften the onions
Set a large Dutch oven or heavy-bottomed pot over medium heat. Add the butter and let it melt. Add the sliced onion and a small pinch of salt. Cook, stirring occasionally, until the onion is soft and lightly golden, 6 to 8 minutes. This builds sweet, savory flavor into the broth.
Step 2: Bloom the garlic and add the smoky meat
Add the minced garlic and stir for 30 seconds, just until fragrant. Nestle in the ham hock (or smoked turkey wing). Pour in the chicken broth and water, scraping the bottom of the pot to loosen any flavorful bits.
Step 3: Simmer low and slow to build pot liquor
Bring the pot to a gentle simmer over medium heat. Once you see steady, small bubbles, reduce heat to low or medium-low to maintain a gentle simmer (about 190°F). Cover and simmer for 45 minutes, turning the hock/wing once halfway through if it isn’t fully submerged.
This step flavors the liquid and starts tenderizing the meat so it can be pulled later.
Step 4: Add green beans and keep the simmer gentle
Add the green beans to the pot. Stir in the kosher salt, black pepper, and crushed red pepper flakes (if using). Return to a gentle simmer (about 190°F), cover, and cook for 25 minutes, stirring once or twice so the beans cook evenly.
The goal is tender, silky beans, not bright-crisp ones.
Step 5: Add potatoes and cook until tender
Add the potato chunks and stir gently. Increase heat slightly if needed to maintain a gentle simmer, then simmer uncovered for 15 to 20 minutes, or until the potatoes are fork-tender and the broth tastes rich and savory.
Uncovering helps the broth reduce slightly so it turns more concentrated and spoon-worthy.
Step 6: Shred the smoky meat and return it to the pot
Transfer the ham hock (or turkey wing) to a plate. When it’s cool enough to handle, pull off the meat, discard skin and bones, and chop the meat into bite-size pieces. Stir the meat back into the pot.
If you prefer a cleaner broth, skim any excess fat from the surface before adding the meat back (especially with a ham hock).
Step 7: Finish with vinegar and adjust seasoning
Turn off the heat and stir in the apple cider vinegar. Taste the broth and adjust with additional salt and pepper as needed.
Serve hot, making sure each bowl gets plenty of beans, a few potato chunks, and a ladle of the savory pot liquor.
Pro Tips
- Keep the simmer gentle: A low simmer (around 190°F) keeps the broth clear(ish) and prevents potatoes from breaking down too much.
- Salt in stages: Smoked meats vary in saltiness. Start with 1 teaspoon, then adjust at the end after the broth reduces.
- Want extra smoky flavor? If using smoked turkey, add 1/2 teaspoon smoked paprika with the beans.
- Control the texture: For firmer potatoes, add them with 15 minutes left. For softer, stew-like potatoes, add them earlier and let them partially break down.
- Don’t skip the vinegar: That small splash brightens the whole pot and balances the smoky richness.
Variations
- Smoky turkey version (pork-free): Use 1 smoked turkey wing or 2 smoked turkey necks. Taste for salt at the end; turkey is often less salty than ham.
- Spicy country-style green beans: Add 1 minced jalapeño with the onion, and finish each bowl with a few dashes of hot sauce.
- Extra hearty bowl: Stir in 1 (15-ounce) can cannellini beans (drained and rinsed) during the last 5 minutes to make it more of a one-pot meal.
Storage & Make-Ahead
Cool leftovers to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot (about 165°F), adding a splash of water or broth if the pot liquor has reduced too much. This dish is an excellent make-ahead: the flavor deepens overnight. For longer storage, freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition (per serving)
Approximate, based on 6 servings: 290 calories; 12 g protein; 28 g carbohydrates; 14 g fat; 6 g fiber; 780 mg sodium (varies widely by smoked meat and broth).
