Side Dish: United States – Missouri, Midwestern United States – Ozark Green Beans

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) fresh green beans, trimmed
- 1 lb (450 g) small red potatoes, scrubbed and halved
- 6 slices bacon, approx. 6 oz (170 g), cut into 1/2-inch (1 cm) pieces
- 1 smoked ham hock, approx. 12 oz (340 g) total weight
- 1 medium yellow onion, about 6 oz (170 g), chopped
- 2 cloves garlic, about 6 g, minced
- 3 cups (720 ml) low-sodium chicken broth (or water)
- 1 tbsp (15 g) packed light brown sugar
- 1 tbsp (15 ml) apple cider vinegar
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) crushed red pepper flakes (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

Short Description:
Hearty, smoky green beans slow-simmered with bacon and a smoked ham hock, finished with potatoes and a touch of apple cider vinegar for balance. A rustic Ozark-style side that pairs well with roast meats and cornbread.

Regional Notes:
This Missouri Ozark version uses both bacon and a smoked ham hock for pronounced smokiness and includes potatoes and onion—reflecting the region's hearty, rustic cooking. Compared with lighter southern or canned-bean versions, these beans are simmered until tender with meat rendered into the cooking liquid for deep flavor.

1. In a large Dutch oven or heavy-bottomed pot over medium heat, cook the bacon pieces until crisp and the fat has rendered, about 6–8 minutes. Use a slotted spoon to transfer bacon to a small bowl, leaving the fat in the pot.
2. Add the chopped onion to the pot and sauté in the bacon fat until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
3. Return the bacon to the pot and add the smoked ham hock. Stir to combine with the onions and garlic.
4. Add the halved potatoes and trimmed green beans to the pot. Pour in the chicken broth (or water) so the vegetables are mostly covered—about 3 cups (720 ml). Scrape up any browned bits from the bottom of the pot.
5. Stir in the brown sugar, apple cider vinegar, salt, black pepper, and crushed red pepper flakes if using. Bring the mixture to a gentle boil over medium-high heat.
6. Once boiling, reduce the heat to low, cover partially with a lid (leave a small gap for steam), and simmer gently until the green beans and potatoes are tender and the flavors have melded, about 45–60 minutes. Stir occasionally and check liquid level; add up to 1/2 cup (120 ml) water if it reduces too much.
7. Remove the ham hock to a cutting board. When cool enough to handle, shred the meat from the bone with a fork and discard any extra fat and the bone. Return the shredded ham to the pot and stir to combine.
8. Taste and adjust seasoning with additional salt or a splash more apple cider vinegar if desired for brightness.
9. Spoon the Ozark Green Beans into a serving bowl and sprinkle with chopped fresh parsley if using.
10. Serve hot as a side dish alongside roast or smoked meats and cornbread.