Table of Contents

Down Home Sunday Green Beans

The aroma still takes me back. Sunday dinners at Grandma’s house, the air thick with the scent of roasting chicken and simmering greens. But it wasn’t just any greens – it was her famous green beans, slow-cooked to perfection with smoked turkey necks, a dish that tasted of love, family, and years of tradition. While she certainly loaded hers up with the good stuff, I’ve tweaked the recipe a bit to be a touch lighter without sacrificing that soul-satisfying flavor.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6-8
Yield: Varies based on broth amount
Dietary Type: May not be suitable for vegetarians (contains turkey). Can be made gluten-free.

Ingredients

2 lbs green beans (trimmed and cut into 1/2 inch pieces)
2 quarts low sodium chicken broth
5 garlic cloves, crushed
1 onion, quartered
2 lbs smoked turkey necks (about 4-5 necks)
1 teaspoon Mrs. Dash seasoning mix
1 teaspoon salt
1 teaspoon pepper

Equipment Needed

Large pot or Dutch oven

Instructions

In a large pot or Dutch oven, combine the smoked turkey necks, low sodium chicken broth, crushed garlic cloves, quartered onion, Mrs. Dash seasoning mix, salt, and pepper.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low.
Simmer the mixture gently for 45 minutes to 1 hour. This allows the turkey necks to infuse the broth with their smoky flavor and tenderize the meat. Make sure to check the water levels and add water if the broth is evaporating too much.
After simmering, add the trimmed and cut green beans to the pot.
Bring the mixture back to a boil over medium-high heat.
Once boiling, reduce the heat again to low.
Simmer until the green beans are fork-tender, which typically takes about 45-60 minutes. The exact cooking time will depend on the tenderness you prefer. Some people like their green beans with a bit of bite, while others prefer them very soft.
Taste and adjust the seasonings as needed. You may want to add more salt, pepper, or Mrs. Dash seasoning mix to suit your personal preference. Remember that the turkey necks will also contribute salt to the dish, so taste before adding more salt.

Expert Tips & Tricks

Smoked Turkey Neck Selection: Look for turkey necks that are meaty and have a good amount of smoke flavor. The better the quality of the turkey necks, the more flavorful your green beans will be. Some butchers also smoke pork hocks, which would be another good substitute.
Broth Enhancement: For an even richer flavor, consider using homemade chicken broth. If you are using store-bought broth, using low sodium is a great way to control salt content and adjust as needed.
Garlic Infusion: Crushing the garlic cloves instead of mincing them allows for a more subtle and infused garlic flavor. If you prefer a stronger garlic taste, mince the garlic finely.
Time Saver: While the slow simmering is crucial for flavor, you can speed up the process slightly by using a pressure cooker or Instant Pot for the initial cooking of the turkey necks. Reduce the simmering time to about 25-30 minutes under pressure, then release the pressure and proceed with adding the green beans.
Texture Control: To prevent the green beans from becoming too mushy, avoid overcooking them. Start checking for tenderness around 45 minutes and adjust the cooking time accordingly.
Vegetarian Adaptation: To make this recipe vegetarian, substitute the smoked turkey necks with smoked paprika and vegetable broth.

Serving & Storage Suggestions

Serve the Down Home Sunday Green Beans hot as a side dish to accompany roasted chicken, grilled pork chops, or even a simple piece of pan-fried fish. A dollop of butter or a drizzle of olive oil can add extra richness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm them gently on the stovetop over low heat, adding a splash of broth if needed to prevent them from drying out. You can also reheat them in the microwave, but be careful not to overcook them, as they may become mushy.

Freezing is not recommended as the texture of the green beans may change considerably.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	110.6 kcal	–
Calories from Fat	19g	17%
Total Fat	2.1 g	3%
Saturated Fat	0.6 g	3%
Cholesterol	0 mg	0%
Sodium	493.8 mg	20%
Total Carbohydrate	17.6 g	5%
Dietary Fiber	5.6 g	22%
Sugars	3.4 g	13%
Protein	9.5 g	19%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the pot for a little heat.
Smoked Paprika: If you can’t find smoked turkey necks, you can add a teaspoon or two of smoked paprika to the broth for a similar smoky flavor.
Different Beans: While this recipe is specifically for green beans, you can adapt it to use other types of beans, such as butter beans or lima beans. Adjust the cooking time accordingly.
Vinegar Tang: A splash of apple cider vinegar or white vinegar can add a tangy counterpoint to the richness of the dish. Add it towards the end of the cooking time, a tablespoon at a time, to taste.
Herbs: Add fresh herbs like thyme or rosemary to enhance the flavor profile. Tie them together with kitchen twine for easy removal after cooking.
Sweetness: For a touch of sweetness, add a tablespoon of brown sugar or maple syrup towards the end of cooking.

FAQs (Frequently Asked Questions)

Q: Can I use frozen green beans for this recipe?
A: Yes, you can use frozen green beans, but keep in mind that they may cook faster than fresh green beans. Reduce the simmering time accordingly and check for tenderness frequently.

Q: How can I make this recipe vegetarian?
A: Substitute the smoked turkey necks with smoked paprika or smoked salt to mimic the smoky flavor. Use vegetable broth instead of chicken broth.

Q: Can I make this ahead of time?
A: Yes, these green beans can be made a day or two in advance. The flavors will actually meld together even more as they sit in the refrigerator.

Q: The broth is too salty. What can I do?
A: If the broth is too salty, you can add a peeled and quartered potato to the pot during the last 30 minutes of cooking. The potato will absorb some of the excess salt. Remove the potato before serving.

Q: My green beans are still tough after an hour of simmering. What should I do?
A: If your green beans are still tough, continue to simmer them until they reach your desired tenderness. The exact cooking time will depend on the age and variety of the beans. Adding a pinch of baking soda can also help to soften them.

Final Thoughts

This recipe for Down Home Sunday Green Beans is more than just a dish; it’s a taste of tradition, a connection to family, and a comforting reminder of simpler times. Whether you’re a seasoned cook or just starting out in the kitchen, I encourage you to give this recipe a try. Gather your ingredients, embrace the slow-cooking process, and create a pot of green beans that will warm your heart and nourish your soul. Feel free to experiment with variations and substitutions to make it your own. And don’t forget to share your feedback and photos with me – I’d love to see your creations! These beans pair perfectly with creamy mashed potatoes and a crispy fried chicken.

Down Home Sunday Green Beans Recipe