Soups & Stews
Paula Deen's string beans recipe brings that unmistakable Southern charm to your dinner table with its signature smoky, molasses-kissed crunch. The secret lies in slow-cooking the beans with bacon and ham hocks, creating a deep, savory broth that transforms simple green beans into a rich, flavorful dish.
I've recreated this classic technique in my own kitchen, and it never fails to impress—especially when served alongside cornbread or fried chicken.
What makes this recipe truly special is Paula Deen's signature approach to balancing sweet and smoky flavors. The molasses adds a subtle caramel depth, while the bacon and ham hocks infuse the beans with a rich, meaty essence that's impossible to resist.
The dish requires just 30 minutes of active prep time, but the flavors develop beautifully as it simmers, making it perfect for a comforting weeknight dinner or a Sunday family meal.
The result is tender yet slightly crisp beans with a glossy sheen from the molasses and butter, all swimming in a savory broth that clings to every bite. This isn't just a side dish—it's a centerpiece that steals the show at any Southern-style spread.
The aroma alone will have everyone gathering around the table, and the taste? Pure comfort food magic that tastes like home.
Serve this dish with buttery cornbread, flaky biscuits, or even as a hearty main alongside roasted meats. The leftovers reheat beautifully, making it an ideal meal prep option for busy weeks. Let's bring that classic Southern flavor to your kitchen with this foolproof recipe.
Ingredients for paula deen string bean
Southern pantry staples and smoky flavors transform simple string beans into a star dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh String Beans 🥦 | 1 ½ lb | Trimmed and rinsed thoroughly |
| Thick-Cut Bacon 🥓 | ½ lb | Cut into 1/2-inch pieces |
| Ham Hocks 🍖 | 2 whole | Smoked for deeper flavor |
| Unsalted Butter 🧈 | 4 tbsp | Full-fat for richness |
| Molasses 🍯 | ¼ cup | Dark, unsulphured preferred |
| Yellow Onion 🧅 | 1 whole | Diced into 1/4-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chicken Broth 💧 | 2 cups | Low-sodium for balance |
| Apple Cider Vinegar 🍎 | 1 tbsp | For tangy brightness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Hot Sauce 🔥 | 1 tbsp | Optional, for heat |
The ham hocks and bacon are non-negotiable for that classic Southern depth—look for smoked ham hocks at specialty butchers or the deli section of Whole Foods or Kroger. Fresh string beans should be crisp with vibrant green color; avoid anything rubbery or yellowing. Trader Joe's often carries pre-trimmed beans if you're short on time. For the molasses, Grandma's or Brer Rabbit brands deliver that authentic caramel richness—avoid the lighter grocery store varieties. The bacon should be thick-cut; thin bacon burns before rendering properly.
No ham hocks? Smoked turkey legs or pork shoulder work in a pinch, but the flavor won't be identical. Substitute bacon with smoked sausage or andouille if needed. Fresh thyme is ideal, but dried works at one-third the amount—just make sure it's labeled as culinary thyme, not ornamental. The apple cider vinegar adds brightness; if you're out, lemon juice or white vinegar will do, though the flavor shifts slightly. For the hot sauce, Crystal or Tabasco are classic choices, but any pepper sauce will add heat. The chicken broth should be low-sodium to let the other flavors shine.
This dish tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze for 3 months—portion into single servings for easy reheating. The broth reduces slightly overnight, so add a splash of water or broth when reheating. For meal prep, double the recipe and freeze half; it reheats beautifully alongside cornbread or fried chicken. The beans stay tender when reheated gently on the stove with a splash of water.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash dishes. The bacon and ham hocks render down into that rich, smoky sauce while the beans simmer—no flipping between pots, just one pan, one spatula, and a whole lot of flavor.
- Molasses-Kissed Richness: Between us, the molasses takes this dish from good to dangerously addictive. It’s not sweet—just a deep, caramelized note that balances the smoky bacon and salty ham hocks. That buttery finish? Pure satisfaction.
- Leftovers That Shine: This recipe actually improves the next day. The beans get tenderer, the flavors meld, and I’ve reheated it for lunch three times without a single complaint. (Yes, even on a Tuesday night.)
- Budget-Friendly Crowd-Pleaser: Ham hocks and thick-cut bacon might sound fancy, but they stretch across multiple servings. I feed my whole family—plus guests—without breaking the bank, and everyone asks for seconds. Not the prettiest, but the taste makes up for it.
Step-by-step instructions for Southern-style smoky molasses string beans
This Southern classic delivers deep, smoky-sweet flavors with tender string beans and crispy bacon.
Prepare the Meat and Aromatics
In a large Dutch oven, cook the 0.5 lb thick-cut bacon over medium heat until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. In the same pot, add the 2 whole ham hocks and cook for 5 minutes to brown slightly.
Add the 1 whole yellow onion, diced into ¼-inch pieces, and the 4 cloves garlic, minced. Cook for 3-4 minutes until the onion becomes translucent and the garlic releases its fragrant aroma. This foundational step builds the rich, savory base that carries through the entire dish.
Build the Molasses Sauce
Pour in the 0.25 cup molasses and the 1 tbsp apple cider vinegar, stirring to combine. Add the 2 cups chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook uncovered for 15 minutes to allow the flavors to meld.
Season with the 1.5 tsp salt, 0.5 tsp ground black pepper, and 0.5 tsp dried thyme. Stir in the 1 tbsp hot sauce if using. The sauce should be thickened slightly but still liquid enough to coat the beans properly. This step creates the signature sweet-and-tangy profile that defines Southern string beans.
Add the Beans and Simmer
Add the 1.5 lb trimmed and rinsed fresh string beans to the pot. Stir gently to coat them evenly with the sauce. Bring the mixture back to a simmer, then reduce heat to maintain a gentle bubble. Cover and cook for 45-50 minutes, stirring occasionally, until the beans are tender but still hold their shape.
If the sauce reduces too much during cooking, add a splash of water or broth to maintain the proper consistency. The beans should be fork-tender with a slight bite, and the sauce should cling to them beautifully. This cooking method ensures the beans absorb all that smoky, molasses-rich flavor.
Finish with Butter and Bacon
Remove the ham hocks from the pot and discard the bones. Stir in the 4 tbsp unsalted butter until it melts completely and the sauce becomes glossy. Return the crispy bacon to the pot and toss everything together. Let the mixture simmer uncovered for an additional 5 minutes to allow the butter to infuse its richness into the beans.
The final dish should have a perfect balance of sweet, smoky, and savory flavors with crispy bacon bits throughout. Serve immediately while the beans are hot, and enjoy the rich, comforting taste of this Southern classic.
Pro Tips For Making Paula Deen String Bean
- CRISP THE BACON FIRST: Render that thick-cut bacon until it’s golden and crispy—not just brown. I used to rush this, and the fat stayed greasy, making the whole dish taste flat. Take the extra 5 minutes; the flavor payoff is huge, especially when you fold it back into the beans later.
- TRIM HAM HOCKS CLEAN: Scrape off any excess fat or gristle from those ham hocks before simmering. I learned this the hard way—leaving it on makes the broth cloudy and muddies the molasses’ sweetness. A quick knife trim keeps the dish elegant and balanced.
- DON’T BOIL THE BEANS: String beans turn mushy fast. Once they hit the pot with bacon and ham hocks, keep the heat low and let them simmer gently—about 10-12 minutes. I’ve ruined batches by letting them bubble wildly; they need to stay bright green and just tender, not falling apart.
- STIR IN MOLASSES LAST: Add that molasses after the beans are cooked, not at the start. If you toss it in early, it burns before the beans are done, leaving a bitter aftertaste. A splash at the end lets it mingle without overpowering—sweet but not cloying.
Regional styles of this recipe
Georgia Peach Glaze Twist
In Georgia, Paula Deen often incorporates fresh peaches into her string bean recipes, creating a bright, fruity contrast to the smoky molasses.
After simmering the beans with ham hocks and bacon, stir in ½ cup Georgia peach preserves (I use Mary's Peach Preserves) and 1 tbsp apple cider vinegar during the final 10 minutes of cooking. The peaches caramelize slightly, adding a sweet-tart depth that’s especially popular in summer.
Serve with a sprinkle of toasted pecans for crunch. 🍑
Carolina Mustard Greens Fusion
South Carolina chefs often pair string beans with mustard greens, creating a hearty one-pot dish. After cooking the beans with molasses and bacon, stir in 2 cups chopped mustard greens and 1 smoked sausage link, sliced.
Simmer uncovered for 15 minutes until the greens wilt. The peppery greens balance the sweetness beautifully—this version feels like a cross between two Southern classics. 🌿
Texas-Style Chili Heat
In Texas, Paula Deen’s string beans get a spicy kick with chili powder and cayenne. After removing the ham hocks, add 1 tbsp chili powder and ½ tsp cayenne pepper to the beans during the final 5 minutes of cooking.
For extra heat, stir in 2 tbsp hot sauce (like Cholula) before serving. This version pairs perfectly with cornbread and a cold glass of sweet tea. 🌶️
Louisiana Cajun Kick
For a Cajun-inspired twist, add 1 tsp smoked paprika, ½ tsp cayenne pepper, and ½ tsp dried thyme when building the molasses sauce. After simmering the beans, stir in 2 slices andouille sausage and 1 tbsp Cajun seasoning (like Tony Chachere's) for a bold, spicy finish.
This version is a crowd-pleaser at Mardi Gras gatherings. 🎭
Florida Citrus Brightness
Florida’s sunny climate inspires a citrusy take on Paula Deen’s string beans. After cooking, stir in zest of 1 orange and 2 tbsp fresh orange juice along with the butter in the final step.
The citrus cuts through the richness, making this a refreshing side for summer barbecues. Garnish with toasted almonds for texture. 🍊
Alabama White Bean Blend
In Alabama, some cooks blend string beans with ½ cup canned white beans (like Great Northern) for extra heartiness. Add the white beans during the final 20 minutes of cooking.
The creamy texture contrasts with the crisp string beans, creating a satisfying mix. This version feels extra comforting on chilly Alabama evenings. 🥄
Nutrition facts
Frequently asked questions
Can I substitute regular green beans for string beans?
Yes, but the texture will differ slightly. String beans have a thinner, more delicate shape that cooks faster than standard green beans. If substituting, trim the ends and cut the green beans into 1-inch pieces to mimic the length. They'll still taste delicious, though the presentation won't be identical.
What if I can't find ham hocks?
No problem! Use smoked turkey legs or pork shoulder instead for similar depth. For a vegetarian version, add 2 cups liquid smoke (1 tsp) and 1 tbsp soy sauce to the broth for that smoky flavor. The dish will still be flavorful, though not identical to the traditional version.
How do I make this dish vegetarian?
Replace the bacon and ham hocks with 2 tbsp olive oil and 1 tbsp smoked paprika for depth. Use vegetable broth instead of chicken broth, and add 1 tsp liquid smoke to mimic the smoky flavor. The molasses and vinegar will still create that signature sweet-tangy profile.
Can I make this recipe ahead of time?
This dish actually tastes better the next day as the flavors meld. Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove with a splash of water or broth to restore moisture. For longer storage, freeze for up to 3 months—portion into single servings for easy reheating.
What's the secret to getting crispy bacon bits?
Cook the bacon until it's deep golden brown and crispy before removing it. When adding it back at the end, let it sit uncovered for 2-3 minutes to crisp again. For extra crunch, sprinkle with ½ tsp smoked paprika before serving. The contrast of crispy bacon with tender beans is what makes this dish shine!