If your green beans still have a crunch and no flavor, we need to fix that immediately. Southern green beans and potatoes are meant to cook down until they’re rich, comforting, and full of smoky flavor from bacon or smoked meat. Growing up around Southern cooking taught me vegetables should never be bland, and this recipe proves that every single time. Grab the roll or honey cornbread because that pot liquor is too good to waste.
Here the Tea from Brandi: This is the kind of side dish that had somebody's grandma telling you to grab a bigger spoon because one serving wasn't going to cut it. Southern green beans and potatoes don't need a lot of bells and whistles. Give them some time to simmer and let the broth do its thing.
You will love this with my Southern baked chicken recipe.
Green Beans and Potatoes Ingredients
- Bacon: This is a classic pairing for green beans, but sausage or any smoked meat will work. If you're wanting to go with sausage, I suggest andouille. Cut it into rounds, the flavor is out of this world. You can also omit meat completely if you wish.
- Onions
- Garlic Cloves
- Green Beans: Fresh green beans are standard here because we are going to cook them low and slow. Frozen green beans will work, too, but defrost them first. You don't want a lot of excess liquid in your broth.
- Broth
- Garlic Powder, Onion Powder, Smoked Paprika, Salt, and Pepper
- Potatoes: Russet potatoes and red potatoes both work great here. Russets break down a little more as they cook and help create a richer broth, while red potatoes hold their shape and stay a little firmer. Use whichever you have on hand because this recipe turns out delicious either way.
How to Make Southern Green Beans and Potatoes
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the Bacon: Heat a Dutch oven or large pot on medium high heat. Add the pieces of bacon and cook for 3-4 minutes until the bacon crisps.
- Drain Excess Fat: Drain the excess fat from the pot. I reserved about a teaspoon of fat in the pot.I remove the cooked bacon here and add it back later so it stay a little crisp. This is optional and it's fine if the bacon stays in the pot.
- Sautee Onions and Garlic: Add the onions and cook for 2-3 minutes until fragrant. Next add the garlic and cook for 1 minute.
- Deglaze the Pot: Add the chicken broth and deglaze the pot with a spatula. Scrape up all the bits of cooked bacon in the pot.
- Season the Green Beans: Add in green beans, garlic powder, onion powder, smoked paprika, salt and pepper to taste. Stir.
- Cook the Green Beans: Reduce heat to Low. Cover and cook for 15 minutes until the green beans are soft.
- Add the Potatoes: Add the diced potatoes to the pot and stir. Add a little water to the pot if the potatoes are not fully submerged in liquid. If the potatoes aren't covered they will not cook and soften. Return the lid to the pot and cook for an additional 15-20 minutes until the potatoes are soft and the green beans are tender. The potatoes should be fork tender.
- Make sure it tastes perfect: Add the cooked bacon and taste repeatedly and adjust seasoning as necessary.
- Cool and Serve: Cool before serving.
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Southern Green Beans and Potatoes
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 4 slices uncooked bacon sliced into small pieces Sliced into small pieces
- ½ cup diced white onion
- 3-4 garlic cloves Minced
- 1 pound fresh green beans Stems removed. See notes for canned or frozen.
- 1 ½ cups broth Any broth works. I use chicken, but vegetable and beef also work.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- salt and pepper to taste
- 1 pound potatoes I use russet potatoes, but red potatoes will also work.
Instructions
- Heat a Dutch oven or large pot on medium high heat. Add the pieces of bacon and cook for 3-4 minutes until the bacon crisps.4 slices uncooked bacon sliced into small pieces
- Drain the excess fat from the pot. I reserved about a teaspoon of fat in the pot.I remove the cooked bacon here and add it back later so it stay a little crisp. This is optional and it's fine if the bacon stays in the pot.
- Add the onions and cook for 2-3 minutes until fragrant. Next add the garlic and cook for 1 minute.½ cup diced white onion, 3-4 garlic cloves
- Add the chicken broth and deglaze the pot with a spatula. Scrape up all the bits of cooked bacon in the pot.1 ½ cups broth
- Add in green beans, garlic powder, onion powder, smoked paprika, salt and pepper to taste. Stir.1 pound fresh green beans , ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, salt and pepper to taste
- Reduce heat to Low. Cover and cook for 15 minutes until the green beans are soft.
- Add the diced potatoes to the pot and stir. Add a little water (or additional broth) to the pot if the potatoes are not fully submerged in liquid. If the potatoes aren't covered they will not cook and soften. Return the lid to the pot and cook for an additional 15-20 minutes until the potatoes are soft and the green beans are tender. The potatoes should be fork tender.1 pound potatoes
- Add the cooked bacon and taste repeatedly and adjust seasoning and spices as necessary. Potatoes are really bland so you may need some salt here.
- Cool before serving. Save some of the broth (pot liquor) for serving. Spoon it over the potatoes and green beans for the best flavor.
Notes
- Frozen green beans will work. You will have to add a few additional minutes for cooked time.
- Canned green beans are already cooked. You can cook your potatoes separately for 15 minutes or until fork tender and then combine your greens beans and potatoes.
- Use fresh green beans if possible. They hold their texture better during the long simmer.
- Cut the potatoes into evenly sized pieces so they cook at the same rate.
- Don't rush the cooking process. Low and slow is what gives Southern green beans their signature flavor.
- Simmer the potatoes and green beans in broth instead of water for more flavor.
- If using smoked turkey, ham hocks, bacon, or salt pork, let them simmer in the broth first to build the flavor base.
- Taste and adjust the seasoning at the end. Potatoes absorb a lot of salt as they cook.
- Don't overcook the potatoes. They should be fork-tender but not falling apart.
- Save some of the broth for serving. Spoon it over the potatoes and green beans for the best flavor.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Fresh green beans are the classic move, but frozen works too if that’s what you have. Canned will cook much faster and have a softer texture, so keep that in mind.
Russet or red potatoes are my favorites because they hold their shape and get buttery tender without falling apart.
Because that’s where the flavor comes from. Southern-style green beans are meant to be tender, savory, and cooked down with seasoning, not stiff and squeaky. You won't find any crispy green beans here.
Smoked meat definitely adds that classic Southern flavor. Bacon, ham hocks, smoked turkey, or smoked neck bones all work great. But you can still make them without meat if needed.
Absolutely. Use vegetable broth and load up on onions, garlic, butter, and seasoning for flavor.
Add them once the green beans have had a head start cooking. That way everything finishes tender at the same time and the potatoes don’t turn to mashed potatoes in the pot.
Don’t overcook them and avoid cutting them too small. Larger chunks hold up better during simmering.
Yep. Honestly, the flavor gets even better the next day once everything sits together.
Store them in a sealed container in the fridge for 3-4 days.
Reheat on the stove over medium heat until warmed through. You can also reheat them in the microwave.
Southern green beans and potatoes freeze surprisingly well. Let them cool completely before storing. Transfer them to freezer-safe containers or freezer bags and include some of the cooking broth to help keep everything moist during storage.
Freeze for up to 3 months. When you're ready to serve, thaw overnight in the fridge and reheat on the stove over medium heat until warmed through. You can also reheat them in the microwave.
What to Pair With Green Beans and Potatoes
You will love all of my Southern main and side dishes like baked turkey wings, Southern mac and cheese, buttermilk mashed potatoes, and Southern candied sweet potatoes.
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