Southern Green Beans and Potatoes
Savor the comforting flavors of the South with this hearty Southern Green Beans and Potatoes recipe, a perfect blend of fresh green beans, tender baby potatoes, and crispy thick-cut bacon simmered to perfection in a savory chicken broth. This rustic dish is elevated with aromatic sautéed onions, garlic, and a touch of red pepper flakes for just the right amount of heat, while a final swirl of butter adds a rich, velvety finish. Ideal as a side dish for family gatherings or a satisfying standalone meal, this dish is an easy, one-pot recipe that embraces simple ingredients and slow-cooked, homestyle techniques. Whether you're looking for classic Southern comfort food or a flavorful way to enjoy seasonal vegetables, this recipe strikes the perfect balance between wholesome and indulgent.
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Recipe Information
Ingredients
- 1 pound Green beans
- 1 pound Baby red or yellow potatoes
- 6 slices Thick-cut bacon
- 1 medium Yellow onion
- 3 cloves Garlic
- 4 cups Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Butter
Instructions
Wash and trim the green beans by snapping off the ends. Cut them into 2-inch pieces. Set aside.
Wash the baby potatoes and cut them into halves or quarters, depending on their size. Keep pieces bite-sized for even cooking. Set aside.
Chop the bacon into small pieces and dice the onion.
In a large Dutch oven or deep skillet, heat the bacon over medium heat. Cook until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
In the same pot with the bacon drippings, add the diced onion. Sauté for 3-4 minutes until soft and translucent.
Mince the garlic and add it to the pot. Sauté for 1 minute until fragrant, stirring frequently to avoid burning.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This adds flavor to the dish.
Add the green beans, potatoes, cooked bacon, salt, black pepper, and red pepper flakes to the pot. Stir gently to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 30-35 minutes, or until the potatoes are tender and the green beans are cooked through.
Stir in the butter for added richness. Taste and adjust seasoning if necessary.
Serve warm as a side dish or a standalone meal. Enjoy!
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 6619 mg | 288% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 26.2 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 350 mg | 27% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4128 mg | 88% | |
*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.
