This southern green beans and potatoes recipe can be served as a side dish or main meal. We usually have it as a meal.
There is really no way to go wrong with this dish.
Throwing This Easy Dish Together
Fresh green beans are the way to go with this dish! Please don’t use canned beans. I beg you.
Clean and cut the green beans into bite-size pieces.
Cut the potatoes into about 2-inch pieces. If the potatoes are too large, they won’t cook simultaneously as the beans.
In a large pot or dutch oven, brown the bacon. Add the onions and saute until translucent.
Add the fresh garlic and saute for about 60 seconds.
Yes, leave the bacon fat, don’t drain! If you feel it’s too much fat, I guess you can remove some, but please leave enough for flavoring.
Add the green beans, potatoes, and chicken broth to the pot. Bring to a boil.
Reduce the heat and boil until potatoes are tender, about 25 to 30 minutes
I’ve made this with red potatoes and baking potatoes. Both work well, it’s your preference.
I usually don’t measure anything for this dish I just chop and dump. You want the liquid to cover the vegetables and season well. That’s it!
I leave the bacon in but some people remove it to paper towels to drain the bacon grease and sprinkle it on top when served.
Also, if I’m preparing this dish for my pescatarian daughter, I use olive oil to saute the onions and garlic. I completely omit the bacon and use vegetable stock or water.
Southern Green Beans and Potatoes Recipe
- 2-3 lbs. fresh green beans washed, trimmed, and strings removed.
- 3-4 slices bacon chopped
- 1 medium sweet onion
- 1 teaspoon chopped garlic I use one crushed clove
- 2-3 cups chicken broth or water
- 1 tsp. salt
- 1/2 tsp. black pepper
- 10 small red potatoes if your potatoes are large, cut them in half
- In a large pot brown the bacon.
- Add onions and saute until translucent.
- Add remaining ingredients and bring to a boil.
- Reduce the heat and boil until potatoes are tender about 25 to 30 minutes.
- Taste for seasoning and adjust to your preference.