Southern green beans and potatoes make a comforting, hearty side—perfect for holidays or a soulful weeknight dinner. This version balances rich, savory flavors with a texture that keeps the beans tender but not mushy and the potatoes flavorful throughout the simmer.
Serve with roasted or baked chicken, creamy mac and cheese, and warm cornbread for a classic Southern plate that feels like home.
Ingredient Breakdown
- Thick cut bacon – Provides a smoky, salty foundation and renders plenty of flavorful fat to build the dish.
- Yellow onion – Softens and adds natural sweetness and depth.
- All-purpose seasoning – A simple savory boost for the vegetables.
- Garlic – Adds aromatic, bold flavor to complement the bacon and onion.
- Green beans – The primary vegetable; cook until tender but still intact.
- Unsalted butter – Rounds out the dish with richness and silkiness.
- Chicken broth – Creates the light simmering broth so the beans and potatoes absorb savory flavor.
- Red potatoes – Hold their shape well and soak up the broth, making the side more filling.
FAQs for southern green beans and potatoes recipe
No. Yukon Gold or russet potatoes work, though red potatoes are preferred here because they keep their shape and are traditional for this dish.
Yes. Flavors deepen after resting and the dish reheats well. Reheat gently to avoid overcooking the beans.
Yes. Smoked turkey or extra butter and seasoning can add savory notes in place of bacon, though the flavor will differ slightly.
Southern Green Beans and Potatoes
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Ingredients
- 5 slices thick cut bacon
- 1 yellow onion, chopped
- 1 teaspoon all-purpose seasoning
- 3 cloves garlic, minced
- 1 lb green beans, ends trimmed, long pieces halved
- 2 tablespoons unsalted butter
- 1 ½ cups chicken broth
- ½ lb red potatoes, cut into eighths
Instructions
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Cook the bacon in a Dutch oven or large pot over medium heat until it reaches your preferred crispness. Remove the bacon, drain on paper, and crumble into bite-sized pieces.
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Add the chopped onion to the bacon drippings and cook until translucent, a few minutes. Stir in the seasoning and minced garlic and cook about one minute until fragrant.
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Increase heat to high and add the green beans, butter, and chicken broth. Stir, bring to a boil, then cover and reduce heat to medium-low. Simmer for 25 minutes, until the beans are tender but still hold their shape.
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Add the potatoes, stir to combine, then cover and cook 20 minutes more, until potatoes are tender. Remove the lid, stir in the crumbled bacon, and cook on medium for an additional 5 minutes to marry the flavors.
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Remove from heat, taste and season with salt and black pepper if desired, then serve warm. Enjoy this savory Southern side alongside your main dish.
Nutrition
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Carbohydrates: 22g
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Protein: 10g
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Fat: 24g
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Saturated Fat: 10g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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How to make Southern Green Beans and Potatoes
Cook the bacon until crisp then set aside, reserving the drippings for the pan.
Use the bacon drippings to soften the onions and bloom the garlic with the seasoning to build flavor.
Simmer the green beans in the broth and butter until tender, then add the potatoes and cook until everything is tender and the flavors have melded.
Stir the crumbled bacon back in at the end and serve warm for a savory Southern side that feels like comfort food.
