Southern Green Beans with Potatoes and Bacon

This classic Southern side dish simmers fresh green beans with potatoes, onions, and savory bacon until they’re melt-in-your-mouth tender and packed with flavor. It’s the ultimate comfort food for any meal.

Ingredients

1 ½ lbs (680g) fresh green beans, ends trimmed and snapped in half
4-5 slices thick-cut bacon, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
1 ½ lbs (680g) small red or Yukon Gold potatoes, quartered (or halved if small)
4 cups (950ml) low-sodium chicken broth or water
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon smoked paprika (optional)
1 tablespoon apple cider vinegar or a dash of hot sauce (optional, for brightness)
2 tablespoons unsalted butter (optional, for richness)

Instructions

1. Cook the Bacon

In a large Dutch oven or heavy pot over medium heat, cook the chopped bacon until crisp, about 5–7 minutes.
Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.

2. Sauté Aromatics

Add the diced onion to the pot and cook in the bacon fat until softened, about 4–5 minutes.
Stir in the minced garlic and cook for another 30–60 seconds until fragrant.

3. Simmer the Beans & Potatoes

Add the green beans and potatoes to the pot. Pour in enough chicken broth or water to just cover the vegetables.
Season with salt, pepper, and smoked paprika (if using). Bring to a boil.
Reduce heat to low, cover, and simmer for 45–60 minutes, until the beans and potatoes are very tender. Stir occasionally and add more liquid if needed.

4. Finish & Serve

Once tender, uncover and simmer for another 5–10 minutes if you prefer less broth.
Stir in the reserved bacon, butter (if using), and a splash of apple cider vinegar or hot sauce for a bright finish.
Taste and adjust seasoning. Serve warm with a slotted spoon to drain excess broth, or serve it “pot liquor” and all with cornbread on the side.

Tips for Success

Low & Slow is Key: Don’t rush the simmer—the long cooking time makes the beans incredibly tender and infuses them with flavor.
Broth vs. Water: Chicken broth adds depth, but water works fine—the bacon and onions provide plenty of flavor.
Make Ahead: This dish tastes even better the next day. Reheat gently on the stove.
Vegetarian Version: Omit bacon and use 2 tbsp olive oil or butter. Add 1 tsp smoked paprika for a “smoky” flavor.
Additions: A ham hock or smoked turkey leg simmered with the beans adds authentic Southern flavor.

Serving Suggestions

Alongside fried chicken, meatloaf, or grilled pork chops
With a side of cornbread to soak up the “pot liquor”
Topped with a sprinkle of red pepper flakes for heat

Enjoy this hearty, savory taste of the South!