Southern-Style Green Beans with Bacon and Garlic (Homestyle Recipe)

They’re just as good as my famous Southern Collard Greens and Southern Stove Top Cabbage Recipe!

This Southern-style green bean recipe is a soul food favorite that I’m excited for you to try. If you follow my YouTube channel, you might have already seen it in action. I recently updated the recipe by adding smoked turkey necks and pork bacon for deeper, smoky flavor.

My grandmother always cooked greens and beans with meat to add richness. For these green beans I chose smoked turkey necks — they pair beautifully with the beans — and a little bacon for extra savory depth.

Growing up, my grandmother made green beans and collards every Thanksgiving. I remember her snapping and washing them, then simmering everything for hours. Fun memory: as a kid I used to call them “scream beans.” Some people call them “string beans,” a name that dates back to when a fibrous string ran along the seam of the pod. Most modern varieties are stringless, but the name stuck.

Recipe Ingredients

• Green Beans: 2 lbs fresh green beans.
• Potatoes: Yukon Golds or small red potatoes work best — they hold their shape and become tender without falling apart.
• Yellow Onions: Sharp when raw, they mellow and caramelize when sautéed to add depth.
• Minced Garlic: A small amount goes a long way; it’s essential for balanced flavor.
• Crushed Tomatoes: Adds a mild tomato note that lifts the whole dish.
• Smoked Turkey Necks: Provide a smoky backbone that complements the vegetables.
• Pork Bacon: Adds fatty, savory richness.
• Chicken Broth: Use low-sodium broth; turkey or vegetable broth are suitable alternatives.
• Water: I use equal parts broth and water to avoid over-salting.
• Apple Cider Vinegar: Brightens and balances the flavors; it’s a noticeable but pleasant element.
• Seasonings: Seasoning salt, garlic powder, onion powder, chicken bouillon cubes, black pepper, cayenne (optional) for heat, and sugar to balance acidity.
• Vegetable Oil and Unsalted Butter: Oil for sautéing; butter adds finishing richness.

Trimming and prepping

Start by trimming the stem ends of the beans. If your beans are long, lining them up and cutting the ends is the fastest method. Most store-bought beans are stringless and only need the stem removed. If you find any fibrous strings, gently remove them with a vegetable peeler.

Snapping the beans in half is optional but recommended: shorter pieces submerge more easily, cook faster, are easier to stir, and look better plated. Snapping also increases the number of servings when cooking for a crowd.

Cleaning the beans and meat

I always wash beans and meat. Soak the beans for 15–20 minutes, scrub gently, then rinse. This removes dirt and any lingering insects. For meat, soak briefly in a cleaning solution, then rinse well.

Common cleaning options (use about 1 tablespoon per quart of water):

• Salt + water: A simple wash for vegetables and meat.
• Vinegar or baking soda + water: White vinegar or baking soda solutions are effective cleaners.
• Lemon or lime + water: A citrus rinse can brighten the produce while cleaning it.

How to make Southern green beans

1. Chop the onion into small pieces.
2. Heat a large pot over medium-high heat.
3. Add the oil, bacon, minced garlic, and onions. Fry for about 5 minutes, stirring occasionally, then remove and set aside.
   
4. Let the bacon cool slightly, then cut into medium pieces.
5. Return the pot to medium heat and deglaze with a little water to lift the browned bits.
6. Add the smoked turkey necks, cover the pot leaving a small crack for steam, and simmer for 1 hour.
7. Halve the potatoes and keep them in cool water until ready to use.
8. After the turkey necks have simmered for an hour, rinse the potatoes and add them to the pot.
9. Add the green beans, sautéed onions and bacon, minced garlic, butter, and broth.
10. Stir in all seasonings, bouillon cubes, crushed tomatoes, and apple cider vinegar. Mix well.
    
11. Cook the beans for 1.5 to 2 hours, or until tender. They taste best when most of the liquid has reduced so the seasonings cling to the beans.
    

Video

Tips for best results

• Cook until the liquid is reduced: Allowing most of the liquid to evaporate concentrates the flavors and helps the seasonings cling to the beans.

Recommended main dishes

These green beans pair well with roasted chicken, meatloaf, or oven-baked steak. They’re hearty enough to be a side for many main courses.

• Simple Juicy Oven Roasted Whole Chicken
• Grandma Val’s Easy Classic Meatloaf
• Oven-Baked Steak with Red Potatoes

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Storage and reheating

• Storage: Keep leftovers in a covered container in the refrigerator for 4–5 days.
• Freezing: I don’t recommend freezing cooked green beans for long periods; they can become limp after thawing.
• Reheating on the stove: Simmer in a skillet or pot over medium heat for 8–10 minutes, stirring occasionally.
• Microwave: Heat in a microwave-safe bowl for 2 minutes, then check and add another minute if needed.

Frequently Asked Questions

• How long will they last? Stored tightly sealed in the fridge, these beans stay good for about 4–5 days.
• Do you have to use meat? No — you can make these without meat, though the smoked turkey and bacon add a distinctive depth of flavor.

Other vegetable recipes you might like

• World’s Best Southern Collard Greens Recipe
• World’s Best Fried Cabbage Recipe
• The Best Southern Stove Top Cabbage
• Easy Delicious Sauteed Asparagus Recipe
• Like Boston Market Creamed Spinach Recipe

Equipment

• Knife: A sharp knife for trimming and chopping.
• Large mixing bowl: For soaking and rinsing the beans and potatoes.
• Large pot with lid: Needed to simmer the beans and meat until tender.
• Slotted spoon: Useful for stirring and serving while leaving excess liquid behind.
• Measuring cups and spoons: For accurate measurements of liquids and seasonings.

This recipe is perfect for Sunday dinners, family gatherings, and Thanksgiving. It’s a bit of work, but you end up with a complete dish — vegetables, protein, and potatoes — all in one pot.

If you try it, leave a comment and rate the recipe. I’d love to know how it turned out for you. Enjoy!

PBJ~