Down-South Style Green Beans

Down-South Style Green Beans

grneyedmustang 86

"This recipe can also be cooked in a crock pot, and simmered all day. If fresh green beans are not available, use frozen. Just good ol' Southern style green beans with FLAVA!!"

Ingredients 3 h {{adjustedServings}} servings 152 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

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  1. Combine the water, ham hock, and lard in a large pot over medium-high heat. Season with seasoning salt, salt, pepper, garlic powder, and onion powder. Bring to a boil, then reduce heat to medium-low, and add green beans. Simmer covered for about 2 hours.
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Reviews 64

  1. 72 Ratings


This is the way I've been making green beans for the last 35 years. Now days, I usually throw them in the crock pot and let them cook all night and all the next day. Add a little bit more salt, cut up some potatoes in them when they're nearly done and you can't ask for anything better.


These beans were very tasty (very similar to the the beans I learned how to make from my granny and mama). My comments: 1) The original poster must have had a saltier ham hock than the ones I get - as other posters have mentioned, I do add more salt. 2) I always use minced, fresh onion rather than onion powder. 3) I never use lard, bacon grease is the way to go. If you don't have a ham hock, you can really just use bacon grease alone. 4) For the reviewers who didn't care for the taste/texture of the beans - these are not haricots vert and are not intended to be crisp. These are southern-style green beans (as indicated by the name of the recipe) and if you like 'em, you like 'em - if you don't, you don't. Some people enjoy both kinds(like me). 5) And finally, if you want to get truly southern, serve these beans with real southern cornbread (NOT the sweet kind), cooked in a cast iron skillet. Don't discard the soup (the pot likker, as my granny would say) and don't discard the ham hock until you've picked the meat off of it and scattered it in the beans. You can also throw some small new potatoes on top of the beans for the last half hour or so.


8/21/04 I did not like this recipe. The flavour was good, but the beans were too over cooked for my liking. They reminded both hubbie and I of canned beans. I don't like canned veggies at all! I did not add the lard, but did add some bacon. I cooked it in the slow cooker for 4 or 5 hours. One good thing, I used the broth to make a nice 15 bean that was GREAT! = = = = = = = = = = 9/6/04 I just made this recipe again, but did not use a slow cooker. I really liked it. I used fresh onion and garlic instead of powder and smoked slab bacon instead of lard and a ham hock. I simmered it for about 90 minutes....GREAT!!!! I'm upgrading from 2 stars to 4