Country Style Green Beans with Red Potatoes

Country Style Green Beans with Red Potatoes

17 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    3 h
  • Ready In

    3 h 20 m
FAYE2696 - Faye Hughes
Recipe by  FAYE2696 - Faye Hughes

“These green beans and potatoes are a spectacular dish. I have been making them for years in large quantities for special events at my church. The smoked turkey tails make an excellent broth that is seasoned beyond words. Let the meat cook until it falls off the bone for the ultimate flavor, at least 2 hours.”

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Adjust Servings

Original recipe yields 8 servings



  1. Place the turkey tails and onion into a 4 quart Dutch oven and fill half way full with water. Season with salt, pepper and garlic powder. Bring to a boil, then cover and simmer over low heat until meat falls off the bones, about 2 hours. Remove the bones and skin; return the meat to the pot. Discard bones and skin.
  2. Add the green beans to the Dutch oven and simmer for 20 minutes, then add the potatoes. Simmer for 10 to 15 minutes more, or until they can be easily pierced with a fork.

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Reviews (17)

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I give this recipe a five because I have grown up with something very similar to this one and have always loved it. Living in Kentucky for many years, I have eaten this hundreds of times except cooked with ham hocks. This time I didn't have any ham hocks (or other necks or parts on hand) and just added beef bullion instead to my water. It gives it a 'meaty' flavor without any meat or parts. I also add lots of chopped garlic (in place of powder) and several tsp. of Mrs. Dash salt-free seasoning. I also added a can of dark red kidney beans, drained and rinsed, to make a complete meatless main dish with lots of protein and fiber. I served it with some long grain and wild rice cooked with mushrooms, onion, and peas and called it a meal! You can play around with this recipe a lot. It's designed to be versatile, to fit many tastes.

Chef Steph

Chef Steph

I used 2 ham hocks in place of the turkey tails and 2 large cans of green beans with peeled new potatoes. I let the ham hocks simmer for several hours (about 4) before adding the beans (simmered about 30 minutes). Tasted great but next time I would use less garlic and less pepper.

Keri Dameron

Keri Dameron

YUMMY! The only thing I changed was I used bacon ends and pieces to flavor the stock, then cut the pieces up and put them back in with the green beans and potatoes at the end OH AND I used fresh green beans instead of canned so I had to adjust the time. AWESOME!

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Amount Per Serving (8 total)

  • Calories
  • 232 cal
  • 12%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 42 g
  • 14%
  • Protein
  • 10.7 g
  • 21%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 935 mg
  • 37%

Based on a 2,000 calorie diet



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Country Cottage Potato Salad


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Green Beans and Potato Salad