Pole Beans and New Potatoes
Savor the comforting flavors of the South with this hearty and wholesome recipe for Pole Beans and New Potatoes. Freshly snapped pole beans and tender new potatoes are simmered to perfection in a savory chicken broth, infused with the smoky richness of crisped bacon and the gentle sweetness of sautéed onions. A touch of butter adds luxurious creaminess, while a sprinkle of fresh parsley brings a vibrant finish. This one-pot dish is simple to prepare yet packed with flavor, making it the perfect side or light main course for any family dinner. Ready in under an hour, this recipe blends rustic charm with nourishing comfort, highlighting fresh, seasonal ingredients in every bite. Ideal for showcasing your summer produce and serving up Southern-inspired goodness!
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Recipe Information
Ingredients
- 1 pound fresh pole beans (trimmed and snapped into 2-inch pieces)
- 1 pound new potatoes (halved if large)
- 4 slices bacon (chopped)
- 1 medium yellow onion (diced)
- 4 cups chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons optional: fresh parsley (chopped, for garnish)
Instructions
Prepare the pole beans by trimming the ends and snapping them into 2-inch pieces. Thoroughly wash the beans under cold running water and set aside.
Scrub the new potatoes clean. If they are larger than bite-sized, cut them into halves or quarters. Leave the skins on for texture and added nutrients.
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon with a slotted spoon and set it aside on a plate lined with paper towels.
In the same pot with the bacon drippings, add the diced onion. Sauté for 3-4 minutes, or until softened and translucent.
Add the pole beans, new potatoes, chicken broth, salt, and black pepper to the pot. Stir to combine and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for about 30-35 minutes, or until the potatoes are fork-tender and the pole beans are cooked through but still retain a slight bite.
Once the vegetables are tender, stir in the unsalted butter for added richness. Adjust the seasoning with more salt and pepper if needed.
Add the crispy bacon back into the pot and stir gently to distribute.
Serve warm as a side dish or a light main course. Optionally, garnish with chopped fresh parsley for a pop of color and a hint of freshness.
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 5677 mg | 247% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 20.7 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4374 mg | 93% | |
*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.
