Green Beans Bacon and Potatoes
Savor the perfect blend of comfort and flavor with this Green Beans, Bacon, and Potatoes recipe—an all-in-one skillet dish that's hearty, simple, and unforgettable. Tender baby potatoes simmered in a savory chicken broth are paired with fresh green beans and crispy, smoky bacon for a satisfying medley of textures. Enhanced with caramelized onions, garlic, and a touch of smoked paprika, this dish boasts a rich depth of flavor that’s both rustic and elegant. Ready in just under an hour, this recipe is an ideal choice for busy weeknights or as a show-stopping side for family gatherings. Top it off with fresh parsley for a pop of color, and enjoy this versatile, crowd-pleasing dish warm from the pan!
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Recipe Information
Ingredients
- 1 pound green beans
- 1.5 pounds baby potatoes
- 6 slices bacon
- 1 medium yellow onion
- 3 garlic cloves
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons parsley (optional, for garnish)
Instructions
Wash and trim the ends off the green beans, and set them aside.
Scrub and halve the baby potatoes. If the potatoes are particularly large, cut them into quarters for even cooking.
Dice the bacon into bite-sized pieces and finely chop the onion. Mince the garlic cloves.
Heat a large skillet or Dutch oven over medium heat and add the bacon. Cook until the bacon is crisp, about 7-8 minutes, then remove the bacon pieces and set them aside on a plate lined with paper towels. Leave about 2 tablespoons of bacon grease in the pan, discarding any excess.
Add the chopped onion to the bacon grease and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Stir in the halved potatoes, chicken broth, butter, olive oil, salt, black pepper, and smoked paprika. Cover the skillet with a lid, reduce the heat to medium-low, and let the potatoes simmer for about 15 minutes, stirring occasionally.
After 15 minutes, add the green beans to the skillet, placing them on top of the potatoes. Cover and let cook for another 10-12 minutes, or until the green beans are tender and the potatoes are cooked through.
Remove the skillet from the heat and gently stir the green beans and potatoes together. Taste and adjust seasoning with additional salt or pepper if necessary.
Top the dish with the cooked bacon pieces and garnish with chopped parsley, if desired.
Serve warm as a side dish or a hearty meal.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 110 mg | 36% | |
| Sodium | 4899 mg | 213% | |
| Total Carbohydrate | 169.2 g | 62% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 25.8 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 366 mg | 28% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4713 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
