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Are you a big fan of fresh green beans? My three girls are, so naturally I’m on the look out for tasty green bean recipes. My southern green beans and potatoes are made on the stovetop and are perfect for kids, or can easily be doubled to serve to a crowd. For me, the bacon is an important ingredient to this side dish as it improves the flavor, but if you need to make it vegetarian friendly, simply omit it. In my house, we are all in agreement that bacon is a good thing, and it never lasts very long. 😉🥓
If you are wondering how many calories are in this Southern vegetable side dish, you might be surprised to find out it is fairly low in calories, carbs, and sugar, so ask for a second helping. This recipe is simple to make the night before and reheats very easily if you need it for a covered dish lunch event. You’ll want to make this Southern green beans and potatoes soon!
Looking for some other southern veggies side ideas? You’ll want to try these ones!
- Skillet Southern Okra and Tomatoes: an amazingly flavorful dish you can make in about 1 hour.
- Southern Fried Cabbage with Bacon: a 45-minute Southern dish that’s both low carb and low calorie.
- Southern Collard Greens: smoked ham gives a fantastic taste to this surprisingly healthy side.
Southern green beans and potatoes is a delicious comfort food from the deep South. Fresh green beans, red potatoes, bacon, and onion all come together to make an easy side dish for kids or a crowd. It’s an easy recipe to make ahead on your stovetop.
- 5 slices bacon, pan-fried and cut into 1/4 inch pieces
- 1 tablespoon bacon fat
- 1 yellow onion, chopped
- 5 large garlic cloves, minced
- 4 cups fresh green beans, cut 1 1/2 inch lengths
- 4 1/2 cups low-sodium chicken broth (reserve 2 cups)
- 2 pounds small to medium red potatoes, cut in quarters or eighths (5 to 6 cups)
- 1/8 teaspoon red pepper flakes
- sprinkle of salt and black pepper
- Cook the bacon in a large Dutch oven until crisp, flipping each slice over halfway through the cooking. Transfer the bacon to a paper towel-lined plate, blot off the excess bacon grease, and let cool and cut into 1/4 inch pieces.
- Drain off all the bacon grease into a small bowl. Add one tablespoon back into the Dutch oven. Put the extra bacon grease in the fridge to harden and dispose of later.
- Over medium high heat, saute the onion in the bacon grease until soft, stirring occasionally. Add the garlic and cook until fragrant.
- While the onion is cooking, rinse the beans, then top and tail them and cut into 1 1/2 inch lengths.
- Stir the green beans, chicken stock, and black pepper into the onion, then cover. Bring to a boil, and let it simmer for 30 minutes.
- While the beans green cook, prep the potatoes by scrubbing them and cutting them into quarters or eighths. Make sure the potatoes pieces are similar in size.
- Uncover the green beans, pour in 2 more cups of chicken stock, then add the potatoes. Sprinkle salt, black pepper, and red pepper flakes on top. Cover the pot, and let simmer for 30 minutes or until the potatoes are fork tender.
- Stir in 1/2 cup of crumbled bacon, then transfer to a serving bowl. Garnish by sprinkling the remaining bacon on top and a few grinds of black pepper. Serve warm.
- If you want this to be spicier, double the red pepper flakes.
- If you want to lower the sodium, use low sodium bacon.
- Category: Side Dishes
- Method: Stovetop
- Cuisine: American
Keywords: green beans, southern green beans and potatoes, veggie side dish recipe, vegetable side dish