Southern Green Beans with Ham and Potatoes

5 from 1 vote

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.

Course Side dishes

Cuisine American, Southern

Cook Time 30

Servings people

Calories 280kcal

Author Lisa B.

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.

Notes

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.

Instant Pot Instructions. 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.

Slow cooker instructions. 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.

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