Southern Green Beans with Potatoes and Bacon Recipe

Introduction

Southern Green Beans with Potatoes and Bacon is a comforting, hearty dish full of smoky flavors and tender vegetables. Perfect as a side or a light meal, this classic Southern recipe brings warmth to any table.

Ingredients

• 1½ lb fresh green beans (trimmed)
• 4 slices thick-cut bacon (chopped)
• 1 small yellow onion (diced)
• 2 cloves garlic (minced)
• 3 medium russet potatoes (peeled and cut into chunks)
• 3 cups chicken broth (or water)
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ¼ tsp smoked paprika (optional, for depth)
• 1 tbsp butter (optional, for richness)

Instructions

1. Step 1: In a large pot or Dutch oven over medium heat, cook the chopped bacon until browned and the fat is rendered. Use a slotted spoon to remove the bacon and set it aside, leaving the drippings in the pot.
2. Step 2: Add the diced onion to the bacon drippings and sauté for 3 to 4 minutes until soft. Stir in the minced garlic and cook for about 30 seconds until fragrant.
3. Step 3: Add the trimmed green beans and potato chunks to the pot, stirring gently to coat them in the bacon fat.
4. Step 4: Pour in the chicken broth and season with salt, pepper, and smoked paprika if using. Bring the mixture to a gentle boil, then reduce the heat to low.
5. Step 5: Cover the pot and simmer for 35 to 45 minutes, stirring occasionally, until the potatoes are tender and the green beans are soft and flavorful.
6. Step 6: Stir the cooked bacon back into the pot. Add butter if desired, and adjust seasoning to taste. Serve warm.

Tips & Variations

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. Add a splash of smoked paprika to mimic the smoky flavor.
• Try adding a pinch of crushed red pepper flakes for a subtle kick.
• Use fresh green beans for the best texture, but frozen green beans can be substituted in a pinch—add them a bit later in the cooking process.
• Consider garnishing with freshly chopped parsley or green onions for added freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally to maintain flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use Yukon Gold or red potatoes as alternatives. They hold their shape well and add a slightly different texture but still work beautifully in this dish.

How can I make this dish spicier?

To add some heat, sprinkle in crushed red pepper flakes during the seasoning step or serve with hot sauce on the side.

Southern Green Beans with Potatoes and Bacon Recipe

Print Recipe

★★★★★

5 from 140 reviews

A comforting Southern classic, these Green Beans with Potatoes and Bacon combine fresh green beans, tender russet potatoes, and smoky bacon cooked slowly in a flavorful broth. This hearty side dish offers a perfect balance of savory richness and vegetable freshness, ideal for family dinners or holiday gatherings.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Southern

Ingredients

Scale 1x2x3x

Vegetables

• 1½ lb fresh green beans (trimmed)
• 1 small yellow onion (diced)
• 2 cloves garlic (minced)
• 3 medium russet potatoes (peeled and cut into chunks)

Meat & Dairy

• 4 slices thick-cut bacon (chopped)
• 1 tbsp butter (optional, for richness)

Liquids & Seasonings

• 3 cups chicken broth (or water)
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ¼ tsp smoked paprika (optional, for depth)

Instructions

1. Cook the bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until browned and rendered. Use a slotted spoon to remove the bacon and set aside, leaving the drippings in the pot.
2. Build the flavor base: Add the diced onion to the bacon drippings and sauté for 3–4 minutes until soft. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add vegetables: Add the trimmed green beans and peeled, chunked potatoes to the pot, stirring well to coat them in the bacon fat and mix with the aromatics.
4. Simmer: Pour in the chicken broth, then season with salt, black pepper, and smoked paprika if using. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low.
5. Slow cook: Cover the pot and let the vegetables simmer gently for 35 to 45 minutes, stirring occasionally, until the potatoes are tender and the green beans are soft and flavorful.
6. Finish: Stir the cooked bacon back into the pot. Add the butter if using for extra richness. Taste and adjust the seasoning with additional salt or pepper, if desired.
7. Serve: Spoon the green beans and potatoes into a serving dish and enjoy as a hearty side to your favorite Southern meals.

Notes

• You can substitute water for chicken broth but broth adds more depth of flavor.
• For a smoky touch, the smoked paprika is optional but recommended.
• Using thick-cut bacon gives extra rich flavor and texture to the dish.
• If you prefer a vegetarian version, omit bacon and use vegetable broth instead.
• Leftovers keep well refrigerated for 3-4 days and reheat beautifully on the stovetop or microwave.

Keywords: Southern green beans, green beans with potatoes, bacon green beans, Southern side dish, slow cooked vegetables, comfort food, easy green beans