Green Beans, Potatoes, and Smoked Neck Bones

This Green Beans, Potatoes, and Smoked Neck Bones recipe is a hearty, budget-friendly comfort meal perfect for chilly fall and winter days. With smoky neck bones, tender potatoes, and fresh green beans, it’s an easy slow cooker dish that sticks to your bones and satisfies your soul!

Table of Contents

1. How to Make Green Beans, Potatoes, and Smoked Neck Bones
2. Greens Beans, Potatoes, and Smoked Neck Bones Tips & Tricks
3. Green Beans, Potatoes, and Smoked Neck Bones

As the weather turns crisp and the days get shorter, there’s nothing better than cozying up with a warm, hearty meal that not only fills you up but warms you from the inside out. My Green Beans, Potatoes, and Smoked Neck Bones recipe is the ultimate comfort food for fall and winter. It’s a dish that sticks to your bones and is easy on the pockets, making it a go-to for families looking to enjoy a filling, flavorful meal without breaking the bank. Whether you need something for Sunday supper or to feed the family on a chilly weeknight, this dish will surely hit the spot!

With a few simple ingredients and the magic of a slow cooker, you’ll have a satisfying meal with minimal effort. Let’s dive into the details, from the shopping list to tips and tricks that’ll make this recipe a breeze for cooks of all skill levels.

How to Make Green Beans, Potatoes, and Smoked Neck Bones

Ingredients

Here’s what you’ll need for this cozy dish, along with why each ingredient is essential to bringing all the flavors together

• 2 lbs smoked neck bones – The heart and soul of this dish, bringing a smoky, savory flavor to the broth.
• 5-7 medium potatoes – These add a hearty, starchy element to soak up all the delicious juices.
• 8 cups water – This becomes your flavorful cooking broth.
• 1 large yellow onion – Adds a slight sweetness and depth to the overall dish.
• 4 cups fresh or frozen green beans – The fresh green beans bring color, texture, and a hint of freshness to balance the dish.
• 2 ½ teaspoons Rosamae’s Green Seasoning (or substitute with seasoning salt + vinegar) – This seasons the broth and brings extra flavor to every bite.
• 2 extra cups water – Optional, just in case the dish needs a little more liquid as it cooks.

Instructions

Prep Your Green Beans: Clean and trim the green beans, cutting them into bite-sized pieces. Set them aside for later.

Prep the Smoked Neck Bones: Give your smoked neck bones a good rinse, then parboil them by boiling for a few minutes to remove impurities. Drain them well.

Set Up Your Slow Cooker: Add the cleaned neck bones to your slow cooker. Toss in the chopped onion and add 8 cups of water. Stir in Rosamae’s Green Seasoning (or use 2 ½ teaspoons of seasoning salt and a splash of vinegar if you’re substituting).

Cook the Neck Bones: Set your slow cooker to high and cook the neck bones for 2 hours. This gives them time to soften and release all that smoky goodness into the broth.

Add the Potatoes: After 2 hours, add your chopped potatoes. Let them cook for 1 hour until they’re nice and tender.

Add the Green Beans: Finally, stir in the green beans and continue cooking for an additional hour. If the liquid has reduced too much, feel free to add the extra 2 cups of water.

Serve & Enjoy: Once everything is tender, and the broth is full of flavor, serve the dish hot with a side of cornbread for a complete Southern comfort meal.

Greens Beans, Potatoes, and Smoked Neck Bones Tips & Tricks

Substitutions

Don’t have smoked pork neck bones or want to switch things up? No problem! There are several great substitutions that work just as well in this dish:

• Smoked Turkey Pieces: Smoked turkey necks or wings will give you the same smoky flavor but are a bit leaner.
• Bacon: Crisp up some bacon and use it in place of the neck bones for a slightly different flavor. You’ll lose some of the bone broth richness, but the bacon will add a delicious smokiness.
• Ham Hocks: These are a classic Southern swap, providing rich, smoky flavor with a bit more fat to enrich the broth.
• Smoked Sausage: If you’re in a pinch, sliced smoked sausage can be a great alternative, though it will cook faster, so adjust your times accordingly.

Odds & Ends

• Make sure to clean your neck bones thoroughly: Boiling and draining the neck bones before cooking removes any impurities and makes for a cleaner broth.
• Use fresh green beans for the best texture: Frozen green beans are a convenient alternative, but if you can get fresh, it’s worth the extra step.
• Don’t forget the seasoning: Rosamae’s Green Seasoning adds depth to the dish, but if you don’t have it on hand, seasoning salt and vinegar make a great substitute.
• Check your liquid levels: If the broth starts reducing too much while cooking, add the extra 2 cups of water to keep everything tender and juicy.

Side Dish Recommendations to serve alongside Green Beans, Potatoes, and Smoked Neck Bones

• Hot Water Cornbread
• Southern Sweet Cornbread
• Cheesy Garlic & Herb Cornbread

Green Beans, Potatoes, and Smoked Neck Bones

This hearty and comforting dish is the perfect blend of savory smoked neck bones, tender potatoes, and fresh green beans. It’s a true Southern classic, made effortlessly in a slow cooker.

Print Recipe Pin Recipe

Course Main Dish

Cuisine Southern/ Soul Food

Keyword Green Beans, Potatoes, and Smoked Neck Bones

Prep Time 25 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 6 people

Ingredients

• 2 lbs smoked neck bones cleaned
• 5-7 medium potatoes chopped
• 8 cups water
• 1 large yellow onion chopped
• 4 cups fresh or frozen green beans trimmed and cut
• 2 ½ teaspoons Rosamae’s Green Seasoning or see substitute in notes
• 2 additional cups water optional, if needed

Instructions

• Prepare the Green Beans: Start by thoroughly cleaning your green beans. Trim the ends and cut them to your preferred size, then set them aside.
• Clean the Smoked Neck Bones: To ensure the neck bones are ready for cooking, give them a good rinse and parboil them by boiling for a few minutes, followed by a drain. This helps remove any impurities.
• Assemble the Slow Cooker: Place the cleaned smoked neck bones into your slow cooker. Add the chopped onion, Rosamae’s Green Seasoning (or seasoning salt and vinegar if substituting), and pour in 8 cups of water, making sure the neck bones are fully submerged.
• Slow Cook the Neck Bones: Cover the slow cooker and cook on high heat for 2 hours. This will allow the smoked neck bones to infuse the broth with rich, savory flavor.
• Add the Potatoes: After 2 hours, add the chopped potatoes to the slow cooker. Stir gently to combine, and continue cooking on high for an additional hour.
• Add the Green Beans: Once the potatoes are tender, it’s time to add the prepared green beans. Stir them into the mixture, cover the slow cooker again, and cook for one more hour.
• Final Adjustments: Check the dish after the final hour. If the liquid has reduced too much, you can add the extra 2 cups of water to maintain a brothy consistency.
• Serve: Once the neck bones are tender, and the potatoes and green beans are fully cooked, remove the dish from the slow cooker and serve hot. Enjoy the smoky, flavorful goodness with cornbread or your favorite side!

Notes

Substitute for Green Seasoning:
If you don’t have Rosamae’s Green Seasoning, use 2 ½ teaspoons of seasoning salt and add a splash of vinegar for that tangy, seasoned kick.

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Recipe by: I Heart Recipes

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