Prepare the Green Beans: Start by thoroughly cleaning your green beans. Trim the ends and cut them to your preferred size, then set them aside.

Clean the Smoked Neck Bones: To ensure the neck bones are ready for cooking, give them a good rinse and parboil them by boiling for a few minutes, followed by a drain. This helps remove any impurities.

Assemble the Slow Cooker: Place the cleaned smoked neck bones into your slow cooker. Add the chopped onion, Rosamae’s Green Seasoning (or seasoning salt and vinegar if substituting), and pour in 8 cups of water, making sure the neck bones are fully submerged.

Slow Cook the Neck Bones: Cover the slow cooker and cook on high heat for 2 hours. This will allow the smoked neck bones to infuse the broth with rich, savory flavor.

Add the Potatoes: After 2 hours, add the chopped potatoes to the slow cooker. Stir gently to combine, and continue cooking on high for an additional hour.

Add the Green Beans: Once the potatoes are tender, it's time to add the prepared green beans. Stir them into the mixture, cover the slow cooker again, and cook for one more hour.

Final Adjustments: Check the dish after the final hour. If the liquid has reduced too much, you can add the extra 2 cups of water to maintain a brothy consistency.

Serve: Once the neck bones are tender, and the potatoes and green beans are fully cooked, remove the dish from the slow cooker and serve hot. Enjoy the smoky, flavorful goodness with cornbread or your favorite side!