Southern Green Beans with Smoked Turkey

Ouadie Rhabbouron

👩‍🍳 Instructions

 

 

Step 1: Sear the Turkey and Aromatics

 

  1. In a large Dutch oven or heavy-bottomed pot, place the smoked turkey wing or leg. You don't need oil, as the turkey will render some fat.
  2. Add the chopped onion and minced garlic around the turkey.
  3. Cook over medium-high heat for about 5-7 minutes, stirring the onion and garlic occasionally, until the onion is translucent and the turkey has started to brown slightly. This builds the initial flavor foundation.

 

Step 2: Build the Broth and Simmer

 

  1. Pour in the water or chicken broth, ensuring the turkey is fully submerged.
  2. Add the initial amount of salt, black pepper, and red pepper flakes (if using). Note: Smoked turkey is salty, so be cautious and plan to adjust seasoning later.
  3. Bring the liquid to a rolling boil.
  4. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and allow it to simmer for 1.5 to 2 hours. This tenderizes the turkey and creates a rich, smoky broth (known as "pot likker").

 

Step 3: Add the Green Beans

 

  1. After the initial simmer, remove the turkey wing/leg from the pot and set it aside to cool slightly.
  2. Add the trimmed green beans to the pot. They should be mostly covered by the cooking liquid; if not, add a little more water or broth.
  3. Return the lid and continue to simmer for an additional 45 minutes to 1 hour, or until the beans are very tender and soft—the traditional Southern style.

 

Step 4: Shred and Serve

 

  1. While the beans finish cooking, shred the meat from the smoked turkey wing/leg. Discard the skin and bones.
  2. Once the beans are tender, stir the shredded smoked turkey meat back into the pot.
  3. Taste the liquid and adjust the seasoning. This is the crucial moment—add more salt and pepper to your preference. A splash of apple cider vinegar can also brighten the flavors beautifully.
  4. Serve the green beans and pot likker hot.

 

đź’ˇ Pro Tips for Perfect Southern Green Beans

 

  • Go Low and Slow: The long simmer is non-negotiable for this recipe. It's what transforms fresh green beans into a buttery-soft, intensely-flavored side dish. Don't rush it!
  • The "Pot Likker": The savory, smoky liquid the beans cook in is called "pot likker." It's incredibly flavorful and is traditionally served alongside the beans, often sopping it up with cornbread.
  • Frozen vs. Fresh: While fresh is always preferred, you can use frozen green beans (do not thaw) in a pinch. Add them during Step 3, but reduce the cooking time slightly to about 30-45 minutes. Canned green beans are not recommended for this recipe.
  • Seasoning is Key: Taste, taste, and taste again, especially in the end. The saltiness from the smoked turkey is transferred to the broth, so wait until the final step to adjust with more salt.

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