These Soul Food green beans are simmered with smoked turkey necks, Better Than Bouillon, and roasted garlic, then topped with crispy fried shallots for the perfect finish. It's old-school flavor with a little upgrade.
If you're planning a full spread, pair it with the most moist and tender Cast Iron Cornbread, Maple-glazed Candied Yams, or Baked Mac and Cheese for a full-on Southern feast.
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Ingredient Notes
Here's what you'll need to make these Southern-style green beans with smoked turkey necks:
- Fresh Green Beans: Trim the ends and leave whole or halved.
- Smoked Turkey Necks: Look for meaty ones. They'll flavor the pot and give you tender bits of meat to stir back in.
- Shallots: A little sweeter than onions. They fry up nicely and add a golden, crispy topping that takes these green beans to the next level.
- Garlic: Roasted garlic adds another layer of savoriness to the broth.
- Better Than Bouillon (Roasted Chicken): Adds flavor fast; way more flavor than adding just water.
See recipe card for quantities.
Cree's Top Tips
- Use meaty turkey necks; it's easier to pull off the tender meat after a long simmer.
- Partially cover the pot after adding the green beans; you want enough steam to soften the beans.
- Add the fried shallots at the very end for the best texture.
How to Make Soul Food Green Beans Tender
Here's an overview, but refer to the recipe card below for detailed instructions.
- Simmer the smoked turkey necks
- Wrap the garlic bulb in foil and roast.
- Squeeze the roasted garlic cloves into the pot and add the fresh green beans.
- Continue to simmer until the green beans are tender.
Storage and Reheat
Place leftovers and the liquid in an airtight container and store in the fridge for up to 4 days.
To reheat, place the green beans and liquid in a saucepan over medium heat until warm. If you have extra fried shallots, add them after reheating.
📖 Recipe
Soul Food Green Beans (with Smoked Turkey Necks + Shallots)
Soul Food Green Beans (with Smoked Turkey Necks + Shallots)These Soul Food green beans are simmered with smoked turkey necks, Better Than Bouillon, and roasted garlic, then topped with crispy fried shallots for the perfect finish.
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Calories: 77kcal
Soul Food Green Beans (with Smoked Turkey Necks + Shallots)
Equipment
- Dutch Oven
- measuring cup
- Measuring spoon
Ingredients
- 32 oz Green beans (trimmed and clean)
- 1-¼ lbs Smoked turkey necks (or 1 pack)
- 8 teaspoon Better Than Bouillon (Roasted Chicken) (reduced sodium)
- 8 cups Water
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Kosher salt
- ½ teaspoon Crushed red pepper flakes
- 1 bulb Garlic
Fried Shallots (Optional, but recommended)
- 1 bulb Shallot
- ¼ cup All-purpose flour
- 3 tablespoon Cooking oil (I use avocado or grapeseed oil)
Instructions
- Roast the garlic: Preheat the oven to 350°F. Slice the top off a whole garlic bulb to expose the cloves. Drizzle with 1 tablespoon of oil and 1 teaspoon of kosher salt and wrap tightly in foil. Roast for 1 hour and 30 minutes or until the cloves are soft and golden. Set aside.
- Simmer the smoked turkey necks: Meanwhile, mix 8 teaspoons of Better Than Bouillon with 8 cups of water and mix until combined. Place a large Dutch oven over medium-high heat, pour in the Better Than Bouillon mixture. Rinse the smoked turkey necks under cool water, add them to the pot, and bring to a boil. Then, reduce heat to low, cover partially, and simmer for 2 hours.
- Squeeze the roasted garlic cloves into the pot, smash them with a spoon or fork, and mix the cloves into the liquid. Add the trimmed fresh green beans. Then, pour in 1 cup of water. Stir well and simmer partially covered for 15-20 minutes, or until the beans are tender, not mushy.
- Add the kosher salt, garlic, onion powder, and crushed red peppers, and gently stir. Taste and adjust seasoning if needed, and give a final stir.
- Transfer the cooked green beans to a serving platter. Shred any meat from the smoked turkey necks and scatter it over the top of the green beans.
Fried Shallots (Optional, but recommended)
- Remove the skin from a shallot bulb and discard it. Slice the shallot into rounds. Dredge them in ¼ cup of all-purpose flour.
- Place a skillet over medium-high heat, and add 3 tablespoons of cooking oil. When the oil is hot, add the flour-coated shallots to the skillet and fry them until golden brown (about 2-3 minutes).
- Remove the fried shallots from the skillet and place them on a layer of paper towels to drain. Scatter them over the top of the green beans and enjoy.
Notes
- Use meaty turkey necks for more flavor.
- Simmer uncovered at first this helps the broth reduce and concentrate before the beans go in.
- Partially cover the pot after adding beans, you want enough steam to soften the beans without washing out the flavor.
- Add the fried shallots at the very end, if they sit too long, they lose their crunch.
Nutrition
Calories: 77kcal | Carbohydrates: 17g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 332mg | Potassium: 506mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1566IU | Vitamin C: 28mg | Calcium: 103mg | Iron: 2mg
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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