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.
The Cooking Bride is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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.
Ingredients and tools 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:
- 1 tablespoon vegetable or canola oil
- 1 (12-ounce) package of country ham, diced
- 1 medium white onion, finely chopped
- 2 garlic cloves, minced
- 2 pounds fresh green beans, trimmed and cut into 1 ½ to 2-inch pieces – 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.
- 2 pounds waxy potatoes, quartered or cut into eighths – 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.
- 2 cups chicken broth or vegetable stock
- 1 teaspoon Cajun seasoning
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- Salt and extra pepper, to taste
Tools:
- Large stock pot or Dutch oven – With lid, for sautéing and simmering everything in one pot.
- Sharp chef’s knife – To dice the ham, onion, and chop the potatoes and green beans.
- Cutting board – Preferably one for meats and one for veggies to avoid cross-contamination.
- Wooden spoon or heatproof spatula – For stirring the ham, onions, and veggies without scratching your pot.
- Measuring spoons – For measuring out the seasoning.
- Measuring cup – For pouring in the chicken stock.
- Colander – To rinse the green beans and potatoes before adding them to the pot.
How do you clean and snap green beans?
I prefer to wait and wash my green beans right before I’m ready to cook them. Simply place the beans in a colander and run them under cool water. Let them sit in the colander for several minutes to allow any excess water to drain.
You’ll need to remove both ends from the beans. Back in the “olden” days, people used to “snap” these off by hand. That takes too long, in my opinion. Instead, I grab a handful of beans, line all the edges up and chop them off with a sharp knife. Cut longer beans into thirds, shorter beans in half.
You used to have to remove a tough string down the center of the bean. Unless you are using an heirloom variety of green beans, this is no longer necessary. Fresh beans from the grocery store no longer have this string.
How to Make Southern Green Beans and Potatoes
- 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.
- 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.
- Stir in your green beans and potatoes, then pour in the chicken broth. It should nearly cover the veggies.
- Sprinkle in the Cajun seasoning, black pepper, red pepper flakes, and salt to taste. Stir gently to combine.
- 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 pierces easily with a fork
- 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.
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.
Frequently asked questions
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.
Fresh green beans are best for texture and flavor, but you can use frozen in a pinch. Don’t thaw the green beans beforehand—just toss them in frozen. They’ll hold their texture better that way.
Add the potatoes first and cook them in the broth for about 10–15 minutes on medium-low heat. Then stir in the frozen green beans and continue cooking for an additional 10–15 minutes, or until both the green beans and potatoes are fork-tender. Avoid canned green beans—they’ll break down too much in the pot.
You can substitute diced smoked ham, leftover holiday ham, salt pork, or even bacon or smoked sausage. Just note that country ham is much saltier and more intensely flavored, so adjust salt accordingly.
Red or gold potatoes are the best kind of potatoes to use for this recipe because they hold their shape well during simmering. You can use russet potatoes, but they’ll be softer and may break down more. If using russets, consider cutting them into slightly larger chunks.
It has a gentle kick from the Cajun seasoning and red pepper flakes. If you prefer it mild, reduce or omit the red pepper flakes. Want more heat? Add extra Cajun spice or a splash of hot sauce at the end.
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.
Tried This Recipe? Let Me Know!
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
- 1/2 teaspoon black pepper
- 1/4 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.
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.