Southern Green Beans with Ham and Potatoes
This hearty one-pot green beans with ham and potatoes recipe combines country ham, tender green beans, and potatoes simmered in savory broth with a hint of Cajun spice—perfect for a comforting Southern-style meal.
If there’s one dish that can transport you straight to a Southern kitchen with the very first bite, it’s a hearty pot of green beans and potatoes simmered with country ham. This comforting, one-pot side dish isn’t just soul-warming—it’s packed with flavor, family tradition, and a little spicy kick thanks to Cajun seasoning and red pepper flakes.
If you’re looking for another tasty one pot meal, check out Fried Cabbage and Smoked Sausage.
Recipe at a glance
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Ingredients you will need
Whether you’re cooking for a weeknight family dinner or hosting a backyard potluck, this dish is guaranteed to please. To make these southern-style green beans, you will need:
- Diced country ham – Adds a salty depth of flavor that seasons the entire pot without needing much extra salt. Country ham is also tasty when served with red-eye gravy.
- Fresh green beans – Opt for beans that are bright green in color with little to no bruising, discoloration or blemishes. They should still be crisp and snap when you break them.
- Waxy potatoes – Waxy potatoes keep their shape better during cooking and you don’t have to peel them! I chose red potatoes, also called new potatoes, for the added pop of color. Other options include gold, yellow, Yukon gold or fingerling potatoes. They are also delicious in Garlic Red Skin Mashed Potatoes.
- Chicken or vegetable stock – want to make your own? Check out my tutorial on three ways to make homemade chicken stock.
- Cajun seasoning – Brings a little heat and Southern flair to elevate the flavor profile.
- Red pepper flakes – Provides an optional kick for those who like a little extra spice.
See the recipe card for full information on ingredients and quantities.
Substitutions and variations
- Fresh green beans give the best flavor and texture, but frozen work too—just add them in frozen after the potatoes cook 10–15 minutes. Skip canned, they won’t work here.
- You can swap in diced ham, bacon, salt pork, smoked or andouille sausage for swamp potatoes. Because country ham is saltier, you may need to adjust your seasoning.
- Red or gold potatoes work best since they hold their shape. Russets will be softer and may break down, so cut them into larger chunks if using.
How to prepare and trim green beans
- Wash the beans. Place the green beans in a colander and rinse them under cold running water. This removes any dirt or debris.
- Dry them off. Pat the beans dry with a clean kitchen towel or paper towels—this makes them easier to handle when cutting.
- Line them up. Gather a small handful of beans, about 8–10 at a time, and line up the stem ends (the tougher end that was attached to the plant).
- Trim the ends. Using a sharp chef’s knife, slice off about ¼ inch from the stem end. The other end (the thin tail) is edible, so trimming it is optional.
- Cut into pieces. For this recipe, cut each bean into 1 ½–2 inch pieces so they cook evenly and fit nicely on the fork.
How to make southern green beans and potatoes
Step 1: Heat the oil in a large pot over medium-high heat. Once hot, add the diced country ham. Sauté for 2–3 minutes until it begins to brown on the edges and turn light pink.
Step 2: Toss in the chopped onion and cook until translucent, about 8–10 minutes. Stir in the minced garlic and cook for just 30 seconds more, just until fragrant.
Step 3: Stir in your green beans and potatoes, then pour in the chicken broth. It should nearly cover the veggies.
Step 4: Sprinkle in the Cajun seasoning, black pepper, red pepper flakes, and salt to taste. Stir gently to combine.
Step 5: Bring everything to a boil, then cover the pot, reduce the heat to medium-low, and let it simmer for 30 minutes. You’ll know it’s ready when the green beans and potatoes can be pierced easily with a fork.
Step 6: Remove the pot from the heat and let it sit for 15 minutes. This allows the vegetables to soak up even more of that savory broth. Before serving, add additional salt and pepper if desired.
This recipe for homemade skillet cornbread is perfect for sopping up any leftover juices from the pot!
Storage and reheating instructions
Storage. Let the dish cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days.
Reheating. To reheat on the stovetop, add the leftovers to a pot with a splash of chicken broth or water to loosen it up. Cover and warm over medium heat, stirring occasionally, until heated through (about 10–15 minutes).
To reheat in the microwave, place a portion in a microwave-safe bowl. Cover loosely with a lid or paper towel and heat on high for 1–2 minutes. Stir halfway through. Heat until steaming hot.
Southern Green Beans & Potatoes FAQs
I don’t recommend it. Freezing will change the texture of both the green beans and the potatoes, making the bean mushy and the potatoes grainy.
Yes! Brown the ham, onion, and garlic first on the stovetop, then transfer everything to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, until the potatoes and green beans are tender.
Yes. Select the Sauté setting on your Instant Pot. Add the diced country ham and cook for 2–3 minutes until it begins to brown. Stir in the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for 30 seconds.
Add the green beans and potatoes on top of the ham mixture. Pour in the chicken broth. Sprinkle in the Cajun seasoning, black pepper, and red pepper flakes. Stir gently (don’t mash the veggies). Seal the lid and set the Instant Pot to Manual / High Pressure for 5 minutes. (Note: If using frozen green beans, add them after the pressure cooking cycle and use the Sauté function to simmer for 5–10 minutes until tender.)
Let the pressure release naturally for 10–15 minutes, then manually release any remaining pressure. Open the lid, gently stir, and taste. Add additional salt and pepper if needed.
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If you made Green Beans with Ham and Potatoes, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Southern Green Beans with Ham and Potatoes
Ingredients
- 1 tablespoon vegetable or canola oil
- 1 (12-ounce) package country ham diced
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 2 pounds fresh green beans washed, ends trimmed and cut into 1 ½ – 2 inch pieces
- 2 pounds small red or gold potatoes washed, then quartered or cut into eighths
- 2 cups chicken broth
- 1 teaspoon Cajun seasoning
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- Salt and additional black pepper to taste
Instructions
Stovetop Method:
- Heat the oil large stock pot over medium-high heat.
- Dice the country ham into bite-sized pieces. Once the pot is hot, add the country ham and sauté for 2-3 minutes until the ham is light pink and starting to brown on the edges.
- Add the onion. Sauté until the onion is translucent, about 8-10 minutes.
- Add the minced garlic and sauté for an additional 30 seconds.
- Add the green beans and potatoes to the pot.
- Pour the chicken broth over the top of the vegetables.
- Add the Cajun seasoning, ground black pepper and red pepper flakes. Add salt to taste.
- Bring the pot to a boil, then cover it with a lid, reduce the heat to medium-low and cook for 30 minutes. The green beans and potatoes should be fork tender when they’re done.
- Remove the pot from the heat and allow the beans and potatoes to sit for at least 15 minutes. The vegetables will continue to absorb the flavors of the ham and the broth as they sit.
- Season with additional salt and pepper if necessary.
Video
Notes
- Cut potatoes evenly so they cook at the same rate.
- Taste before salting—country ham or smoked meats can add plenty of salt on their own.
- For extra flavor, sauté the onion and garlic in a little bacon grease before adding the broth.
What I enjoy most about this recipe is how effortless it is to make—everything simmers together in one pot, filling the kitchen with the most mouth-watering smell. It’s the kind of dish that reminds me of family dinners, hearty enough to stand alone yet even better with a slice of warm cornbread on the side. If you’re looking for a satisfying, no-fuss meal that tastes like home, this is one I come back to.