This is the ultimate Southern “set it and forget it” meal. In the South, we call this “Green Bean Bundles” or just a “Mess of Beans.” The magic happens when the salt and smoke from the ham slow-infuse into the potatoes and snap beans, turning simple vegetables into something incredibly savory.
The Ingredients
| Component | What You’ll Need | Notes |
| The Meat | 1.5 lbs Ham (cubed) or 1 Ham Shank/Hock | A leftover holiday ham bone is perfect here. |
| The Beans | 1.5 lbs fresh Green Beans | Snapped and trimmed. Canned works, but fresh holds up better. |
| The Potatoes | 1.5 lbs Red or Yukon Gold potatoes | Cut into 1.5-inch chunks. These hold their shape best. |
| The Aromatics | 1 Yellow onion (diced) + 3 cloves garlic | Adds the foundational savory layer. |
| The Liquid | 2 cups Chicken or Vegetable broth | Don’t submerge them; the veggies will release their own juice. |
| Seasoning | ½ tsp Red pepper flakes, Salt, and lots of Black pepper | Go light on salt initially; the ham is very salty! |
Instructions
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Layer the Crockpot:
Place the diced onions and garlic at the bottom. Follow with the ham, then the potatoes, and finally the green beans on top.
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Season and Pour:
Sprinkle your seasonings over the top, then pour the broth over everything.
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Slow Cook:
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Low: 7–8 hours (Recommended for the best infusion)
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High: 4 hours
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The Finish:
Gently toss the ingredients together before serving so the ham juices coat the potatoes and beans. Taste for salt—you likely won’t need much!
3 Secrets for the Best Pot
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The “Waxy” Potato Rule: Use Red or Yukon Gold potatoes. Avoid Russets (baking potatoes), as they tend to turn into mush after 8 hours in a slow cooker.
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Fresh vs. Canned: If you must use canned green beans, add them during the last 45 minutes of cooking. If you put them in at the start, they will completely disintegrate.
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Butter Finish: Right before serving, stir in 2 tablespoons of butter. It emulsifies with the ham-flavored broth to create a rich, silky “pot likker” (the juice at the bottom).
Serving Suggestion
This is a complete meal in a bowl, but it is almost legally required to be served with a side of hot, buttered cornbread to soak up the broth at the bottom of the plate.