Green Beans with Potatoes

Green Beans with Potatoes

Ingredients

• 1½ lbs fresh green beans, trimmed
• 4 medium potatoes, peeled and cut into chunks
• 4 slices bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder

Method

1. Cook the chopped bacon in a large pot over medium heat until crisp. Remove excess grease if desired.
2. Add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for 30 seconds.
3. Add the green beans, potatoes, chicken broth, salt, pepper, and onion powder.
4. Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes, or until the potatoes and green beans are tender.
5. Taste and adjust the seasoning.
6. Serve warm with some of the flavorful cooking broth spooned over the top.

Green Beans with Potatoes

These Southern-style Green Beans with Potatoes are tender, savory, and packed with comforting homemade flavor. Fresh green beans and hearty potatoes simmer together in a seasoned broth for an easy side dish that pairs perfectly with almost any meal.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course: Side Dish

Cuisine: Southern / American

Ingredients Method Notes

Ingredients

  

• 1½ lbs 680 g fresh green beans, trimmed
• 1 lb 450 g baby potatoes or red potatoes, quartered
• 4 slices bacon chopped
• 1 medium yellow onion diced
• 3 cups 720 ml chicken broth
• 2 cloves garlic minced
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme

Method

 

1. Cook the bacon: Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until lightly crisp. Leave about 1–2 tablespoons of the rendered fat in the pot.
2. Sauté the onion: Add the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
3. Add the vegetables: Stir in the green beans and potatoes.
4. Season: Add the salt, black pepper, smoked paprika, and dried thyme. Stir to coat everything evenly.
5. Add the broth: Pour in the chicken broth. Bring the mixture to a gentle boil.
6. Simmer: Reduce the heat to low, cover, and simmer for 35–45 minutes, or until the potatoes and green beans are tender.
7. Adjust seasoning: Taste and add additional salt and pepper if needed.
8. Serve: Spoon the green beans and potatoes into a serving dish, along with some of the flavorful cooking broth and bacon.

Notes

• Red or baby potatoes work especially well because they hold their shape during cooking.
• For more tender, old-fashioned Southern-style green beans, simmer a little longer.
• You can substitute frozen green beans if fresh aren’t available.
• For a vegetarian version, omit the bacon and use vegetable broth.
• Serve with cornbread, roasted chicken, pork chops, or your favorite comfort-food main dish.