Description
This Real Deal Southern Green Beans recipe features smoky turkey wings simmered to tender perfection and combined with fresh green beans and red potatoes in a flavorful, rich broth seasoned with Creole Cajun spices. A classic Southern comfort dish, it’s hearty, savory, and perfect as a side or a main dish served with hot sauce for an extra kick.
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 and cut or snapped in half
- 2–3 medium red potatoes, rinsed and cut into quarters
Seasonings and Liquids
- 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 and freshly ground black pepper, to taste
- Hot sauce, for serving (optional)
Instructions
- Sear Smoked Turkey: Heat the olive oil in a Dutch oven over medium heat. Add the smoked turkey wings and sear them for about 5 minutes, turning occasionally to develop an even, golden-brown color on all sides.
- Sauté Aromatics: Add the finely chopped white onion to the pot with the turkey and cook until the onion is softened and translucent, about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic and cook until fragrant, about 1-2 minutes. Then add the Creole Cajun seasoning and the red pepper flakes if using, mixing well to coat the ingredients.
- Add Broth and Simmer: Pour in the chicken broth, ensuring that the smoked turkey wings are fully submerged. Bring to a gentle simmer, then reduce the heat to medium-low and cook uncovered for 1 1/2 hours. Turn the meat occasionally to prevent sticking and to allow even cooking.
- Shred Turkey: Remove the turkey wings from the pot and let them cool slightly. Once cool enough to handle, shred the meat away from the skin and bones. Discard the skin and bones, then return the shredded turkey meat to the pot.
- Add Vegetables: Add the trimmed and cut fresh green beans along with the quartered red potatoes to the pot. Add more chicken broth if necessary to cover the vegetables. Stir well to combine.
- Simmer Vegetables: Cover the pot and simmer on medium-low for 1 hour, or until the green beans and potatoes are tender when pierced with a fork.
- Season and Serve: Remove the lid and season the dish with kosher salt and freshly ground black pepper to taste. Serve hot with optional hot sauce on the side for those who like extra heat.
Notes
- If you prefer a spicier dish, increase the red pepper flakes to your taste or add more hot sauce when serving.
- Using low sodium chicken broth allows you to better control the salt content in the recipe.
- The smoked turkey gives a rich, smoky flavor that is central to this dish; using smoked turkey wings is recommended for the best taste.
- This recipe can be made in a heavy-bottomed pot or Dutch oven on the stovetop for best results.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
