Southern Green Beans with Potatoes and Bacon Recipe
I absolutely love making Southern Green Beans with Potatoes and Bacon Recipe when I crave something hearty, comforting, and filled with that unmistakable Southern charm. There’s just something magical about tender green beans and soft potatoes soaking up the smoky, savory goodness of bacon and broth—a real soul-warming dish you’ll want to make again and again. Whether it’s a family dinner or a holiday gathering, this recipe fits perfectly on any occasion that calls for good vibes and great flavors.
What’s great about this Southern Green Beans with Potatoes and Bacon Recipe is how simple it is to pull together, yet it feels so special and rich. Plus, it’s incredibly forgiving—you can tweak the seasoning or swap broth for water with no worries. I’ve found that this dish not only pleases picky eaters but also earns rave reviews from guests who swear they can taste the love in every bite.
Ingredients You’ll Need
Every ingredient in this recipe works in harmony to build those deep, comforting Southern flavors. When you’re picking your ingredients, aim for freshness, especially with the green beans, and choose a good-quality bacon since it’s the flavor star here.
- Fresh green beans: Look for firm, bright green beans without blemishes—freshness is key for that perfect tender-crisp texture.
- Thick-cut bacon: Thick slices add a great chewy texture and render down beautifully to flavor the dish.
- Yellow onion: A sweet, mild onion works best to build your flavor base without overpowering the rest.
- Garlic cloves: Fresh minced garlic adds a subtle warmth—don’t rush this step to avoid burning it.
- Russet potatoes: Their high starch content helps thicken the broth and create a cozy, rustic feel.
- Chicken broth (or water): Broth adds richness; water works fine if you’re keeping it simple or low sodium.
- Salt: Essential for bringing out the flavors—adjust to taste as you cook.
- Black pepper: Freshly ground for best results to add gentle heat.
- Smoked paprika (optional): A wonderful touch that deepens the smoky flavor without extra effort.
- Butter (optional): Stirred in at the end for a silky, rich finish that makes this dish extra indulgent.
Variations
I love how flexible this Southern Green Beans with Potatoes and Bacon Recipe is, so I often switch things up depending on what I have on hand or the season. Don’t hesitate to personalize this dish—it’s all about what tastes good to you and makes your kitchen feel like home.
- Vegetarian Version: Skip the bacon and use smoked paprika plus a splash of soy sauce or mushrooms to mimic that umami flavor. I’ve done this when hosting friends who don’t eat meat, and it always comes out delicious.
- Spicy Twist: Add a pinch of cayenne or red pepper flakes during seasoning for a little kick—perfect on chilly evenings.
- Herby Upgrade: Toss in fresh thyme or rosemary while simmering for an earthier aroma. My grandma used to add fresh herbs, and it made all the difference!
- Swap the potatoes: Try sweet potatoes or baby new potatoes for a slightly different texture and sweetness.
How to Make Southern Green Beans with Potatoes and Bacon Recipe
Step 1: Browning the Bacon Exactly Right
Start by cooking the chopped thick-cut bacon over medium heat in a large pot or Dutch oven. Watch carefully as the fat slowly renders—this fat is liquid gold and will flavor everything that follows. Once the bacon is crispy and browned, use a slotted spoon to remove it and set aside, keeping all those tasty drippings in the pot. Don’t rush this part; letting the bacon cook slowly ensures maximum flavor extraction and perfect crispiness.
Step 2: Building That Flavor Base with Onion and Garlic
Next, toss the diced yellow onion into the warm bacon fat and sauté for about 3–4 minutes until they’re soft and translucent. The onions soak up all the bacon goodness and create a sweet counterpoint. Then stir in the minced garlic and cook just for 30 seconds—too long and you risk burning it, which turns bitter. This simple combo sets the stage for everything that comes next.
Step 3: Adding the Green Beans and Potatoes
Now, in go your trimmed green beans and chunked russet potatoes. Give them a good stir to coat them equally with the bacon fat and onion mixture—it infuses each bite. Seeing those vibrant green beans mixed with soft potatoes and the scent of bacon always makes me smile because I know this dish is going to be special.
Step 4: Simmering to Perfection
Pour in your chicken broth (or water) and sprinkle in salt, black pepper, and if you’re using it, smoked paprika for that subtle smoky warmth. Bring everything to a gentle boil before lowering the heat to a simmer. Keep it covered and let it cook for 35 to 45 minutes, stirring occasionally. You’re looking for tender potatoes that break apart slightly and green beans soft enough to melt in your mouth but not mushy. This slow cooking is what really melds the flavors and textures in such a satisfying way.
Step 5: The Finishing Touches
Once the veggies are perfectly tender, stir the crisp bacon back into the pot. I love adding a tablespoon of butter here too—it enriches the whole dish and gives it that little silky finish that’s pure comfort. Taste and adjust the seasoning as needed before you serve it up warm. At this point, the kitchen smells amazing, and your taste buds are in for a treat.
How to Serve Southern Green Beans with Potatoes and Bacon Recipe
Garnishes
I usually keep it simple with this recipe because the flavors are already full-bodied, but a sprinkle of freshly chopped parsley or scallions adds a bright fresh note and pops of green. Sometimes I toss a little crumbled crispy bacon extra on top for good measure—because, honestly, who can resist more bacon?
Side Dishes
This dish shines alongside classic Southern mains like fried chicken, grilled pork chops, or even a simple roast chicken. I’ve also enjoyed it with cornbread and some tangy coleslaw for a full plate of comforting flavors and textures that balance out beautifully.
Creative Ways to Present
For holidays or special dinners, I like to serve the Southern Green Beans with Potatoes and Bacon Recipe in a rustic cast iron skillet right from stovetop to table—it keeps things cozy and inviting. Another fun idea is to arrange it in individual ramekins with a crispy crust of panko and cheese broiled on top for a casserole twist that everyone loves.
Make Ahead and Storage
Storing Leftovers
When I have leftovers of this Southern Green Beans with Potatoes and Bacon Recipe, I store them in an airtight container in the fridge. It keeps well for up to 3 days—just make sure it cools down a bit before sealing to prevent condensation that makes the veggies soggy.
Freezing
I’ve frozen this dish a couple of times, and it handles freezing pretty well if you plan to reheat it gently. Just portion it out, wrap tightly, and freeze for up to 2 months. The potatoes might soften more after thawing, so it’s great for meal prep when you don’t mind a softer texture.
Reheating
To reheat, I prefer warming it slowly on the stovetop over low heat with a splash of broth or water to bring back that saucy consistency. Microwaving works too, but stirring every minute or so helps keep it from drying out. Adding a little fresh butter at the end when reheating really revives the flavors beautifully.
FAQs
-
Can I use canned green beans instead of fresh for this recipe?
While canned green beans work in a pinch, the texture and flavor won’t be quite the same as fresh ones. Fresh green beans provide that perfect snap and absorb the smoky bacon flavor better during slow cooking, which is why I recommend using fresh whenever possible.
-
Is it okay to substitute water for chicken broth in the recipe?
Absolutely! Using water instead of broth will still give you a tasty dish, especially with the bacon drippings and seasonings in play. If using water, consider adding an extra pinch of salt or herbs to boost flavor.
-
How do I know when the potatoes and green beans are cooked perfectly?
The potatoes should be tender enough to pierce easily with a fork but not falling apart entirely, and the green beans should be soft but not mushy. Check around the 35-minute mark and stir gently to test doneness.
-
Can I make this recipe in a slow cooker?
Yes, you can! Brown the bacon and sauté the onions and garlic first, then transfer everything to the slow cooker with the beans, potatoes, and liquids. Cook on low for 6–8 hours or until tender, adding bacon back in near the end.
-
What’s the best way to reheat without losing texture?
Reheat gently over low heat on the stove with a splash of broth or water to maintain moisture. Avoid microwaving at full power without stirring frequently, as this can make potatoes mushy and beans limp.
Final Thoughts
This Southern Green Beans with Potatoes and Bacon Recipe really feels like a warm hug in a bowl—the kind of dish that makes you slow down, savor, and appreciate simple ingredients transformed into something wonderful. I hope you’ll give it a try soon, especially on a day when you want a comforting side that pleases everyone at your table. Once you start making it, I bet you’ll find yourself reaching for it often, just like I do!
Print
Southern Green Beans with Potatoes and Bacon Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern American
Description
This Southern Green Beans with Potatoes and Bacon recipe is a comforting, flavorful side dish featuring tender green beans and potatoes simmered with savory bacon and aromatics. Slow-cooked in a pot with chicken broth and seasoned with smoked paprika and garlic, this classic Southern dish perfectly balances rich, smoky, and hearty flavors, making it an ideal accompaniment to any meal.
Ingredients
Main 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
- Cook the bacon: 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.
- Build the flavor base: Add the diced onion to the bacon drippings and sauté for 3 to 4 minutes until the onion is soft. Add the minced garlic and cook for 30 seconds until fragrant, stirring to combine.
- Add vegetables: Add the trimmed green beans and chunked potatoes to the pot, stirring well to coat them in the bacon fat and distribute the flavors evenly.
- Simmer: Pour in the chicken broth, then season with salt, black pepper, and smoked paprika if using. Bring the liquid to a gentle boil over medium-high heat.
- Slow cook: Reduce the heat to low, cover the pot with a lid, and let everything simmer gently for 35 to 45 minutes. Stir occasionally to prevent sticking, cooking until the potatoes are tender and the green beans are soft and deeply flavored.
- Finish: Stir the cooked bacon back into the pot. Add butter if desired for added richness and adjust the seasoning to your preference with additional salt or pepper.
- Serve: Serve the green beans and potatoes hot as a hearty and traditional Southern side dish that perfectly complements meats and other mains.
Notes
- Use fresh green beans for the best texture and flavor.
- Smoked paprika is optional but adds a wonderful depth and smoky aroma.
- You can substitute chicken broth with water for a lighter version.
- Adjust salt and pepper according to your taste, especially if using salted bacon or broth.
- Butter enhances richness but can be omitted for a lighter dish.
- For a vegetarian version, omit bacon and use vegetable broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Keywords: Southern green beans, green beans with potatoes, bacon green beans, Southern side dish, slow cooked green beans
