This Southern Green Beans with Potatoes and Bacon is a classic comfort side dish full of rich, smoky flavor! Slow-simmered green beans, tender potatoes, and crispy bacon come together in a savory broth that’s hearty, cozy, and deeply satisfying. It’s an old-fashioned favorite that pairs perfectly with any Southern-style meal.
Servings:Â 6
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
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Cook the bacon
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In a large pot or Dutch oven over medium heat, cook the chopped bacon until browned and rendered. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
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Build the flavor base
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Add the diced onion to the bacon drippings and sauté for 3–4 minutes until soft. Stir in the garlic and cook for 30 seconds, just until fragrant.
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Add vegetables
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Add the green beans and potatoes to the pot, stirring to coat them in the bacon fat.
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Simmer
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Pour in the chicken broth, then season with salt, pepper, and smoked paprika if using. Bring to a gentle boil, then reduce heat to low.
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Slow cook
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Cover and simmer for 35–45 minutes, stirring occasionally, until the potatoes are tender and the green beans are soft and deeply flavored.
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Finish
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Stir the cooked bacon back in. Add butter if using and adjust seasoning to taste.
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Serve
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Serve hot as a classic Southern side dish.