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Southern green beans with smoked turkey by Millie Peartree

Southern Green Beans with Smoked Turkey by Millie Peartree

5
Points®
Total Time
1 hr 50 min
Prep
20 min
Cook
1 hr 30 min
Serves
4
Difficulty
Easy
Serve this smoky side dish with cornbread and hot sauce. Canned stewed tomatoes come plain and seasoned. Try out different ones to see which flavor you like best. You can also swap in avocado oil or coconut oil for the olive oil if you prefer.

Ingredients

Olive oil

1 Tbsp

Uncooked onion

½ cup(s), chopped, Vidalia or Spanish

Garlic clove

1 clove(s), minced

Chicken broth

2 cup(s), or vegetable broth

Smoked bone-in turkey wing

8 oz

Crushed red pepper flakes

1 tsp

Seasoning salt

1 tsp

Onion powder

1 tsp

Garlic powder

½ tsp

Black pepper

½ tsp

Uncooked green snap beans

1 pound(s), trimmed, cut in bite-size pieces

Canned stewed tomatoes

14 oz

Instructions

  1. In a large sauté pan, heat oil over medium-high heat. Add onion and sauté until translucent, 3 to 5 minutes. Add garlic to pan and sauté until fragrant, 30 seconds.
  2. Add broth, turkey, red pepper flakes, seasoned salt, onion powder, garlic powder, and black pepper to pan. Bring to a boil and cook, stirring occasionally, until turkey is very tender and falling off the bone, about 30 to 45 minutes. Sir in green beans. Cover, reduce heat to low, and simmer until green beans are tender, 20 to 30 minutes.
  3. Add stewed tomatoes to pan and heat through, stirring often, about 5 minutes.
  4. Remove turkey from pan and shred meat with 2 forks. Fold turkey back into pan and season to taste, if necessary.
  5. Serving size: about ½ cup

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.

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