Description
This Real Deal Southern Green Beans Recipe features smoky turkey wings simmered slowly with fresh green beans, red potatoes, and aromatic spices, resulting in a hearty and flavorful Southern-style side dish perfect for gatherings or comforting meals.
Ingredients
Scale
Meat and Oil
- 2 tablespoons olive oil
- 2 lbs smoked turkey wings
Vegetables and Aromatics
- 1 medium white onion, finely chopped
- 6 cloves garlic, finely minced
- 2 lbs fresh green beans, ends trimmed & cut/snapped in half
- 2–3 medium red potatoes, rinsed & cut into quarters
Seasonings and Liquid
- 1/2 teaspoon Creole Cajun Seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 5 cups low sodium chicken broth/stock, plus more as needed
- Kosher salt & freshly ground black pepper, to taste
- Hot sauce, for serving (optional)
Instructions
- Sear Smoked Turkey: Heat the olive oil in a large Dutch oven over medium heat. Add the smoked turkey wings and sear them for about 5 minutes, turning occasionally to brown all sides evenly, which helps develop a deep smoky flavor.
- Sauté Aromatics: Add the finely chopped white onion to the pot with the turkey and cook until the onions are softened and translucent, about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic and cook until fragrant, about 1 minute. Then sprinkle in the Creole Cajun seasoning and red pepper flakes (if using), mixing well to coat the aromatics and turkey.
- Add Broth and Simmer: Pour in the low sodium chicken broth, making sure the smoked turkey wings are fully submerged. Bring the mixture to a simmer over medium heat.
- Slow Simmer Turkey: Reduce heat to medium-low, cover the pot, and let the turkey simmer gently for 1 1/2 hours, turning the meat occasionally to ensure even cooking and flavor distribution.
- Shred Turkey Meat: Remove the turkey wings from the pot carefully and set them aside to cool slightly. Once cool enough to handle, shred the meat off the bones, discarding the skin and bones. Return the shredded turkey back to the pot.
- Add Vegetables: Add the trimmed and halved green beans and quartered red potatoes into the pot. If needed, add more chicken broth to just cover the vegetables.
- Simmer Vegetables: Cover the pot again and simmer over medium-low heat for 1 hour, or until the green beans and potatoes are tender and infused with the smoky flavors.
- Season and Serve: Uncover the pot, season the dish with kosher salt and freshly ground black pepper to taste. Serve hot with optional hot sauce on the side for added heat.
Notes
- Use low sodium chicken broth to better control the saltiness of the dish.
- Red pepper flakes are optional; add more or less based on preferred spice level.
- If smoked turkey wings are unavailable, smoked ham hocks can be a good substitute.
- Simmering low and slow is key to developing deep flavors and tender vegetables.
- This dish pairs well with rice or cornbread for a complete Southern meal.
