My World-Famous Slow Cooker Green Beans:

A Southern Soul Food Classic, with a healthy twist.

Let me tell you about these green beans. These aren't the sad, steamed green beans you tolerate at dinner.

These aren't even fancy roasted green beans with almonds.

These are SOUTHERN green beans - the kind that cook low and slow with smoky meat, the kind that are so flavorful and tender they're practically a meal on their own.

But here's the twist: I've taken this soul food classic and given it a healthy upgrade that doesn't sacrifice a single bit of flavor.

This is my signature recipe. I make it for Christmas dinner, for Sunday roast, for family gatherings, and honestly, on a weekday whenever I need something delicious that basically cooks itself while I handle everything else.

The secret? A slow cooker, smoked turkey wings, fresh vegetables, and the right seasonings.

The result? A flavor bomb that has people asking for the recipe every single time.

And before you think "but I'm vegan" or "I don't eat meat" - hold up.

The vegan version of this recipe is JUST as incredible.

I've perfected it with a specific seasoning blend that gives you all that smoky, savory depth without any meat at all. Both versions slap. Hard.

The Southern Soul Food Tradition (With a Healthy Twist)

In the South, green beans are traditionally cooked with pork - bacon, ham hocks, salt pork - in a big pot with lots of vegetable oil, simmering for hours until they're fall-apart tender and infused with smoky, porky flavor.

It's delicious, but it's also heavy, high in saturated fat, and not exactly heart-healthy.

My version honors that tradition while making it better for you (and it tastes better too, I promise):

• Turkey wings instead of pork - All the smokiness, leaner protein, just as flavorful

• Olive oil instead of vegetable oil - Healthier fats, better flavor

• Light salting during cooking, finish at the end - Better for blood pressure, more control over seasoning

• Fresh vegetables, no canned - More nutrients, better texture

• Slow cooker instead of stovetop - Hands-free cooking, consistent temperature (although you could absolutely make this same recipe on the stovetop. It would just need more tending to)

  
  

The result is green beans that taste like traditional soul food but won't leave you feeling heavy or guilty, and saving you a trip to the emergency room.

And here's the best part: they're so hearty with the potatoes and turkey that it can technically be considered a complete meal, not just a side dish.

Why Turkey Wings Are the Secret Weapon

Let me put you on to something: smoked turkey wings are CRIMINALLY underrated. Most people don't even think about them, but they're perfect for this recipe because:

• They're already smoky (no extra work for you)

• They're meaty and flavorful

• They're less expensive than other cuts

• They break down beautifully in the slow cooker

• The meat shreds easily and distributes throughout the beans

• They're leaner than pork but just as satisfying

  
  

When you shred that turkey at the end and stir it through the beans, it's like a little gift in every bite. People will be fighting over who gets more turkey pieces. Trust me.

A Note on Fresh Garlic (This is Non-Negotiable)

Before we go any further, we need to talk about garlic.

In ALL of my recipes, I use fresh garlic cloves - chopped or minced the same day I'm cooking.

We do NOT do pre-minced garlic from a jar in this kitchen. Not today, not ever.

Fresh garlic is nature's meat-flavored seasoning. It's the umami, the depth, the soul of so many dishes.

Jarred garlic that's been sitting in oil or water? It's bitter, it's flat, it tastes like disappointment and regret every time.

Fresh garlic that you peel and chop yourself? It's pungent, it's aromatic, it's alive!

I don't even chop garlic the day before - I do it the same day I'm cooking. That's how serious I am about this.

If you want your food to taste better than restaurant-quality at home, start with fresh garlic. This is the hill I will die on.

Prep Time: 20 minutes

Cook Time: 4 hours total (1 hour turkey, 3 hours green beans)

Total Time: 4 hours 20 minutes

Serves: 6-8

Ingredients

For the Base

• 2 lbs fresh green beans, trimmed (French cut, whole, or however you like them. I buy the pre-packaged)

• 3 medium red skin potatoes, cut into 1-inch chunks

• 1 small yellow onion, diced

• 2 stalks celery, small/medium chop

• 3-5 cloves fresh garlic, minced (FRESH, not jarred!)

• 3-4 tablespoons olive oil (divided)

  
  

For the Meat Version

• 2-3 smoked turkey wings

• 3-4 cups vegetable or chicken stock (enough to cover the turkey)

For the Vegan Version (Skip the Turkey)

• 4 cups vegetable stock

• CRITICAL: Additional seasoning (see below)

Seasonings

• 2 teaspoons Trader Joe's Everyday Seasoning

• 1 teaspoon Trader Joe's 21 Seasoning Salute

• For Vegan Version - MUST HAVE: 2-4 tablespoons Trader Joe's African Smoke seasoning

• 2 teaspoons smoked paprika

• 2 teaspoons onion powder (especially important for vegan version)

• 2 teaspoons garlic powder (especially important for vegan version)

• Pink Himalayan salt, to taste (add lightly during cooking, more at the end. The smoked turkey is salted so that flavor will be added into the dish as well)

• Black pepper, to taste

  
  

Instructions

Step 1: Start the Turkey (If Using)

For the Meat Version:

Place the smoked turkey wings in the bottom of your slow cooker. Add enough vegetable or chicken stock to cover them - usually 3-4 cups depending on your slow cooker size.

Set your slow cooker to HIGH. Let the turkey cook for 1 hour. This head start helps the turkey get tender and infuses the broth with smoky flavor.

For the Vegan Version:

Skip this step! You'll add everything together in Step 5.

Step 2: Prep Your Vegetables and seasonings

Wash and trim your green beans. Cut them if you prefer shorter pieces, or leave them whole - your choice.

Wash and cut the red skin potatoes into 1-inch chunks. No need to peel - the skins add nutrition, texture, and color.

Dice the onion, chop the celery, and mince your fresh garlic.

In a small bowl, mix all your seasonings together:

• Everyday Seasoning

• 21 Seasoning Salute

• African Smoke (if making vegan version - THIS IS CRUCIAL)

• Smoked paprika

• Onion powder

• Garlic powder

• A light sprinkle of salt

• Black pepper

  
  

Have everything ready to go.

Step 3: Sweat the Aromatics (Optional but Recommended)

This step is optional, but it adds SO much depth of flavor.

In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the diced onion, celery, and half of all of your seasonings (minus the salt) and sweat for about 5 mins. Then add minced garlic and sauté for another 2 minutes or so.

Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant. The onions should be translucent and everything should smell amazing. This is called "sweating" the vegetables - you're drawing out moisture and concentrating flavors without browning them.

If you're in a rush: You can skip this step and just add everything raw to the slow cooker. It'll still be delicious, just not quite as complex in flavor. However, this is a non-negotiable for the vegan version of this recipe. It intensifies the flavor and is absolutely necessary.

Step 4: Prepare the Green Bean Mixture

In a large bowl, combine:

• Green beans

• Potato chunks

• Your sweated aromatics (or raw if you skipped sweating)

• 1-2 tablespoons olive oil

  
  

Toss the seasoning mixture with the green beans and potatoes until everything is evenly coated. Make sure there's enough olive oil to help the seasonings stick - add a bit more if needed.

Seasoning Note: For the vegan version, be generous with the onion powder, garlic powder, and especially the African Smoke seasoning. These are what give you that deep, smoky, savory flavor that mimics the turkey. Don't be shy!

Step 5: Add to Slow Cooker

For the Meat Version:

After the turkey has cooked for 1 hour, add your seasoned green bean mixture on top of the turkey wings. Don't stir - just layer it on top. The turkey will continue cooking underneath while the beans cook above creating almost as steaming effect.

For the Vegan Version:

Add your vegetable stock to the slow cooker (about 3-4 cups - you want enough liquid to create steam but not so much that everything is swimming). Add your seasoned green bean mixture. Give it a gentle stir to distribute.

Step 6: Cook Low and Slow

Continue cooking on HIGH for 3 more hours. The green beans should be very tender but not mushy. The potatoes should be completely cooked through and starting to break down slightly, thickening the cooking liquid.

Don't lift that lid! Every time you peek, you lose heat and add cooking time. Trust the process.

Step 7: Shred the Turkey (If Using)

For the Meat Version:

After 3 hours, carefully remove the turkey wings from the slow cooker with tongs. Place them on a cutting board.

Using two forks, shred the turkey meat off the bones. Discard the small bones and any cartilage, but leave a few big bones and the skin. Chop or shred the meat into bite-sized pieces. This makes the beans out of this world!

Return the shredded turkey to the slow cooker and stir it throughout the green beans. This is the magic moment - that smoky, tender turkey distributes throughout every scoop, and everyone gets some in their serving.

Step 8: Final Seasoning

Now is when you add most of your salt. Taste the beans (careful, they're hot!) and add pink Himalayan salt to taste for the last 45 minutes of cooking. This gives it time for the flavors to meld You'll likely need more than you think - this is a big pot of vegetables and they need proper seasoning.

Step 9: Serve

Ladle into bowls or onto plates alongside your Sunday roast or as a complete meal on its own. Make sure everyone gets potatoes, turkey (if using), and plenty of that flavorful cooking liquid that we affectionately call "pot liquor".

Why This Recipe is Perfect for Sunday Roast (Or Any Day)

Here's what I love about this recipe: it's completely hands-free while you're managing everything else.

When you're roasting chicken, making Yorkshire puddings, preparing gravy, and coordinating multiple dishes, you need something that just takes care of itself.

These green beans do exactly that.

You can start them in the morning or early afternoon, and they'll be ready whenever you need them.

They stay warm in the slow cooker without overcooking.

And if dinner runs late? No problem - these just get better as they sit.

Plus, they're substantial enough that they round out your Sunday roast (or any dinner) into a complete, satisfying meal. The potatoes add heartiness, the turkey adds protein, and the green beans add nutrition and color.

I made these for my Sunday roast alongside buttermilk brined chicken, crispy potatoes, Yorkshire puddings, and all the fixings. But honestly? These are so good they deserve to be on your table year-round.

The Vegan Version: Just as Good, I Promise

I need to emphasize this: the vegan version is not a compromise. It's not "good for vegan food." It's GOOD, period.

Fun fact, I didn't start adding meat to most of my homemade beans and greens until about 2 years ago. I just never felt the need because the seasoning, garlic and olive oil does all the flavoring.

I began incorporating meat when I wanted to enjoy the beans on their own.

For a substantial meal like the Sunday roast, I actually recommend the meat-free option, and you can also opt to skip the potatoes since you'll be having crispy potatoes, a fine British classic!

The secret is the Trader Joe's African Smoke seasoning.

I've tried making this vegan version with other seasonings, I've tried recreating the African Smoke blend from the ingredient list on the back, and nothing hits like that specific seasoning does.

It has this deep, complex, smoky flavor that genuinely mimics the richness you get from meat.

Combined with the sweated aromatics, the olive oil, the right amount of garlic and onion powder, and proper salting at the end, these vegan green beans are a flavor bomb.

I've served them to meat-eaters who didn't even realize they were vegan until I told them.

So if you're plant-based, or cooking for someone who is, or just want a lighter option - make the vegan version with confidence. You're not missing out on anything.

Chef's Tips for Perfect Green Beans

Fresh is Best: Use fresh green beans, not frozen or canned. The texture and flavor are incomparably better.

Don't Skip the Sweating: Those extra 5-7 minutes of sweating the aromatics add so much depth. It's worth it.

Turkey Wing Tip: Look for smoked turkey wings (or parts) in the meat section or near the deli. Sometimes they're frozen. If you can't find smoked, you can use regular turkey wings and add extra smoked paprika.

Seasoning Layers: Light salt during cooking, generous salt at the end. This is healthier and gives you better control over the final flavor.

The African Smoke Seasoning: For the vegan version, this is NON-NEGOTIABLE. I know I sound intense about this, but I've tested it every way possible, and this specific seasoning is what makes it work.

Make it a Meal: With the potatoes and turkey, this is hearty enough to be dinner on its own with some cornbread.

Slow Cooker Size: This recipe works best in a 6-quart slow cooker. If yours is smaller, reduce the quantities proportionally.

Spice it Up: Add red pepper flakes or a diced jalapeño if you want some heat.

No Trader Joe's Nearby? For the African Smoke seasoning, you can try to substitute with a mix of smoked paprika, cumin, coriander, and a pinch of chipotle powder - but I'll be honest, it's not quite the same.

Storage

Storage: Store leftovers in an airtight container in the fridge for up to 5 days. These actually taste even better the next day!

Reheating: Reheat on the stovetop with a splash of stock, or in the microwave. They hold up beautifully.

Freezing: These freeze well for up to 3 months. Thaw in the fridge overnight and reheat gently.

Serving Suggestions

These green beans are perfect:

• As part of a Sunday roast

• As a complete meal with cornbread

• For holiday dinners (I make them every Christmas!)

• For meal prep throughout the week

• Alongside buttermilk brined chicken

• With fried chicken and mac and cheese

• As a potluck contribution (they travel well in the slow cooker!)

• For Sunday dinner with family

• Any time you need comfort food that's actually good for you

The Philosophy: Soul Food Can Be Healthy

There's this misconception that soul food has to be unhealthy. That if you make it lighter or use better ingredients, it's not "authentic" anymore. I completely disagree.

Soul food is about flavor, about comfort, about bringing people together. It's about making something delicious from simple ingredients. That doesn't require excessive fat or salt or unhealthy cooking methods.

By using olive oil instead of vegetable oil, turkey instead of pork, fresh vegetables instead of canned, and mindful seasoning, I've created green beans that taste like the soul food you grew up with but won't leave you feeling sluggish afterward. That's not compromising - that's evolution.

And for my vegan friends? You deserve soul food too.

That's why I've perfected this vegan version to be just as flavorful, just as satisfying, just as worthy of being on a holiday table or Sunday dinner.

Good food is good food, regardless of how you make it healthy or who you're feeding.

Why These Are One of My World-Famous Dishes

Anytime I name one of my dishes world-famous, it doesn't really mean they're are famous around the world (although some of them are lol). It means that they are one of my signature creations the deliver EVERY, DAMN, TIME!

They are dishes I can create with my eyes closed and that I know are going to HIT!

I've been making these green beans for years. I've served them at Christmas dinners, Sunday roasts, family gatherings, and regular weeknight meals.

I've made them for meat-eaters and vegans. I've made them when I'm stressed and need something easy, and I've made them when I want to impress.

Every single time, people ask for the recipe.

Every single time, someone says "these are the best green beans I've ever had."

Every single time, the pot is empty by the end of the meal.

That's why they're my signature dish. Not because they're complicated or fancy, but because they're reliably, consistently delicious.

They make people happy. They bring comfort. And they do it all while cooking themselves in a slow cooker while I handle everything else.

That's the kind of recipe I want to share with you - the ones that work, that taste incredible, that don't stress you out, and that make your kitchen smell like home.

Do you have a signature dish you make for every gathering? Are you team meat or team vegan for these beans? Let me know in the comments!

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