Southern Green Beans and Potatoes
This southern green beans and potatoes recipe can be served as a side dish or main meal. We usually have it as a meal. There is no way to go wrong with this dish.
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Why You’ll Love This
This dish is a staple in our house, it’s our favorite southern green beans recipe. It’s one of those dishes we can’t get enough of!
- This southern-style green beans and potatoes recipe is so easy to prepare and packed with flavor.
- It makes a great meal or side dish that accompanies almost every meal.
- Fork tender baby potatoes and string beans that are simmered in chicken broth, onions, and bacon pieces absorb so much flavor!
- This dish is perfect for holidays, BBQs, potlucks, and weeknight meals.
Some of our other favorite side dish recipes are Risotto with Basmati Rice, Summer Succotash, Grilled Baby Potatoes on Skewers, Macaroni Salad, Buttermilk Fried Okra, and Quick Mashed Potatoes.
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make Southern Green Beans and Potatoes
Serving
While this recipe is considered a side dish, it is hearty and filling so you can enjoy it as a meal. Pair these southern green beans with some delicious buttermilk cornbread, buttermilk biscuits, or sweet potato biscuits. Be sure to dip these breads in your pot liquor. (Also known as pot likker or potlikker.)
Tips
- Fresh green beans are the way to go with this dish! Please don’t use canned beans. I beg you. Look for ones that are firm, not wilted, and without discoloration. Thoroughly wash and stem them.
- If you prefer you can cut the green beans into bite-size pieces.
- Choose a sweet onion such as Vidalia, Walla Walla, or yellow onion.
- If your new potatoes are large cut them into about 2-inch pieces. If the potatoes are too large, they won’t cook simultaneously as the beans.
- I leave the bacon in while cooking the vegetables but some people remove it to paper towels to drain the bacon grease and sprinkle it on top when served.
- I use reduced-sodium chicken broth so I can control the salt content. If using regular stock you might want to cut back on the salt in the recipe.
Variations
- Make it vegetarian by omitting the bacon and substituting vegetable stock.
- Use smoked ham hocks, smoked turkey, or salt pork instead of bacon.
- You can drain the chicken stock, return the green beans and potatoes to the pot, and toss them with 2 tablespoons of butter to give them an even richer flavor.
- I highly recommend baby red potatoes or Yukon golds (new potatoes) but I have made this green beans and potatoes recipe with Russet potatoes as well. The Russet just don’t hold their shape as well and can become a little softer.
FAQs
Yes. Saute the bacon, onions, and garlic and add them to the slow cooker. Add the potatoes and then the green beans on top of them. Sprinkle the kosher salt and black pepper over, pour in the broth, and cook on low for 6-8 hours, or high for 3-4 hours until the potatoes are fork tender.
Let this dish cool completely, transfer it to an airtight container, and store it in the refrigerator for up to 4 days.
Place them in a covered saucepot over medium-low heat. Stirring occasionally until heated through. You might need to add some chicken stock if you drained it before serving it the first time.
I personally don’t care for the potatoes texture after freezing and thawing. They become grainy.
More Easy Side Dish Recipes
Southern Green Beans and Potatoes Recipe
Ingredients
- 4 slices Bacon chopped
- 1 medium sweet onion diced (1 cup)
- 1 teaspoon Garlic minced
- 2 lbs. Fresh green beans washed, trimmed, and strings removed.
- 1 1/2 lbs Baby red potatoes if your potatoes are large, cut them in half
- 3 cups Reduced sodium chicken broth
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
Instructions
- In a large pot or Dutch oven over medium-high heat, brown the bacon. Add the onions and saute until translucent. Add the fresh garlic and saute for about 60 seconds.4 slices Bacon, 1 medium sweet onion, 1 teaspoon Garlic
- Add the green beans, potatoes, and chicken broth to the pot. Cover and bring to a boil.2 lbs. Fresh green beans, 3 cups Reduced sodium chicken broth, 1 tsp Kosher salt, 1 1/2 lbs Baby red potatoes, 1/2 tsp Black pepper
- Reduce the heat and boil until potatoes and green beans are fork tender, about 25 to 30 minutes. Season to taste.