Green Beans, slowly simmered Southern style

I love slowly simmered, soft smoky Southern style green beans.

Ty's mama used to add a big ole ham hock to the pot which tastes great but adds too much fat and are sometimes difficult to find. For years I have used chicken broth as the flavor is off the charts and keeps the dish healthy. If you don't want zing, just use salt and pepper in place of the Tony Chachere's seasoning. These are the perfect accompaniment to a holiday turkey and can be made three days in advance and reheated for serving.


  • 3 pounds fresh green beans, stem trimmed, and cut into 2 inch pieces
  • Chicken broth concentrate, either a chicken bouillon cube, a packet of Swanson Flavor Boost or teaspoon of Better Than Bouillon
  • Tony Chatchere's Creole Seasoning


  • Add water to cover the beans in a large covered saucepan.
  • Add the chicken flavoring, 1/2 teaspoon of the Creole seasoning and enough water to cover the beans.
  • Bring to a boil over high heat, lower heat, cover and simmer for 40 to 50 minutes, until beans are soft.
  • Remove cover and gently boil over medium heat until liquid is reduced almost to a glaze, another 20 to 25 minutes.

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