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If you grew up with Southern cooking, you know green beans aren’t always meant to be crisp-tender – they’re supposed to be cozy, soft, and full of smoky flavor. These Southern Green Beans are one of the recipes I grew up on, and I’ve been making them for years the way I learned best: with bacon, potatoes, and plenty of rich, savory “pot liquor” that practically demands cornbread.
My version is rustic and simple but packed with flavor – crisp bacon, onions and garlic, then everything braises together until the beans and potatoes are melt-in-your-mouth tender. And because I can’t resist, I add a little Cajun kick to finish it off.
Why You’ll Love My Southern Green Beans
- Feeds a table: Perfect for weeknights, holidays, and everything in between.
- Cozy and classic: This is the “Sunday supper” style of green beans – tender, savory, and deeply flavorful.
- One pot magic: Bacon, onions, garlic, beans, potatoes, broth… all doing their thing together.
- That pot liquor: The broth turns into the most delicious spoonable, sippable flavor bomb.
- Flexible heat level: Keep it mild or add a little spice depending on your crowd.
Ingredients For Southern Green Beans
- Bacon – This is your flavor starter. Thick-cut bacon gives you the best bite and the best drippings for building the whole pot. Turkey bacon works in a pinch (you may want a splash of oil for sautéing). Pancetta is also great. If you don’t do pork, smoked turkey pieces can give a similar vibe.
- Onion and Garlic – These make the whole house smell like dinner’s about to be amazing. The onion melts into the broth and makes it taste richer. White onion works, sweet onion works, even shallots work. For garlic, garlic paste or jarred minced garlic is fine when you don’t have fresh garlic cloves or don’t feel like chopping.
- Green Beans – Fresh is my favorite here for that tender-but-not-mushy texture, but frozen whole green beans also work really well. If you don’t have fresh green beans, frozen whole green beans are the best swap. If you only have canned, you can use them—but you’ll add them closer to the end so they don’t turn to mush.
- Potatoes – Baby red potatoes or Yukon gold potatoes are perfect because they get creamy without falling apart and they soak up the broth like little sponges. Any waxy potato is your friend here. If you’re using russets, keep an eye on them, they’re more likely to break down (not a bad thing if you like a thicker consistency!).
- Broth or Stock – Chicken stock or chicken broth makes everything taste like it simmered all day, even when it didn’t. Water works, too, but broth is better. Veggie broth is a great substitute, as well. If you’re using a salty broth, go easy on extra salt until the end.
- Seasonings – Cajun seasoning is my shortcut to big flavor fast, and smoked paprika is optional but really good with bacon. No Cajun seasoning? Use a mix of paprika, garlic powder, onion powder, a pinch of thyme, and a little cayenne if you want heat. Just remember: Cajun blends vary a lot in salt, so always taste before adding more.
- Apple Cider Vinegar (or Lemon) – This is the little trick that makes the whole pot taste brighter and not too heavy. Substituting with Lemon juice works perfectly. Even a tiny splash of white vinegar will do the job.
For the full ingredient list, measurements and instructions, see the recipe card below.
How to Make Southern Green Beans
This isn’t a “throw it in and hope” situation but it is really easy. Here’s what it should feel like as you go:
- Start with the bacon. Cook it until it’s browned and crisp, and your kitchen smells like you’re doing something right. Scoop it out, but keep a little of those drippings in the pot because that’s the foundation of flavor.
- Build your flavor base. Add the onion to the bacon drippings and let it soften until it looks glossy and relaxed (not browned and crunchy). Stir in the garlic and give it just a quick moment, when you smell it, you’re ready for the next step.
- Add the good stuff. Toss in the green beans and potatoes, then pour in the broth. Sprinkle in the Cajun seasoning and black pepper (and smoked paprika if you’re using it). Stir it up and allow the flavors to bloom, they’ll smell heavenly.
- Low and slow until tender. Bring it up to a gentle boil, then dial it back to low. Cover and let it simmer. What you’re looking for: potatoes that give easily when you poke them with a fork, and green beans that are fully tender and flavored through, not just “cooked,” but infused. Stir once or twice so everything cooks evenly and nothing sticks to the bottom of the pot.
- Finish like you mean it. Stir the bacon back in (yes, all of it), then add your splash of vinegar or lemon. Taste the broth, this is where you adjust. Want more kick? Add a little more Cajun seasoning or a dash of hot sauce. Need salt? Add it at the end only if it truly needs it.
- Serve it with the pot liquor. Don’t drain it. Don’t you dare. Spoon those beans and potatoes into bowls and ladle some of that broth over the top.
How to Store Leftovers
- Refrigerator: Store cooled leftover southern green beans in an airtight container for up to 4–5 days. The flavor gets even better as it sits.
- Reheat: Warm on the stovetop over medium-low heat with a splash of broth or water to loosen it up, or microwave in short bursts, stirring in between.
- Freezer: You can freeze it, but the potatoes may soften a bit more after thawing. If you do freeze, thaw overnight in the fridge and reheat gently.
Kellie’s Tips for Perfect Southern Green Beans
- Fresh green beans vs frozen timing: Frozen whole green beans tend to get tender a little faster. Start checking earlier so they don’t overcook.
- Keep the simmer gentle. A hard boil can break up the potatoes and turn the beans mushy faster than you want.
- Cajun seasoning is not one-size-fits-all. Some blends are salty, some are spicy, some are both. Start lighter, then adjust at the end.
- Want it saucier? Add an extra splash of broth near the end and let it heat through.
- Want it richer and thicker? Mash a few potato pieces right in the pot, instant “creamy” broth without adding any extra ingredients.
What to Serve with Southern Green Beans
These Southern Green Beans go with basically anything that belongs on a comfort food plate. A few favorites:
- Cornbread (for soaking up all the flavorful stock)
- Fried chicken or oven-baked chicken breast
- Pan Fried Pork chops (or fried, or baked)
- CrockPot ham
- The Best Meatloaf
- CrockPot Pulled pork
- Roast chicken or The best pot roast
More Easy Side Dish Recipes
If you’re building a cozy table, add one (or three) of these kinds of sides next:
- Creamy mashed potatoes or roasted fingerling potatoes
- Easy Stovetop Mac and cheese
- Collard greens
- The Best Creamy Coleslaw
- Scalloped Corn casserole
- Roasted carrots
- Buttermilk Biscuits or dinner rolls
Southern Green Beans with Potatoes Recipe
Southern Green Beans with Bacon and Potatoes are a cozy, old-fashioned side dish braised in savory broth with onions, garlic, and a little Cajun kick. Tender green beans, creamy potatoes, and smoky bacon make this the kind of “Sunday supper” recipe you’ll want on repeat.
Equipment
- chef's knife
- cutting board
- measuring spoons
- measuring cups
- dutch oven or large pot
- whisk
- wooden spoon or spatula
Ingredients
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 lbs fresh green beans, trimmed (or 2 lbs frozen “whole” green beans)
- 1 to 1½ lbs baby red potatoes or Yukon golds, halved or quartered
- 3 cups chicken broth, or water, but broth tastes better
- 1 teaspoons Cajun seasoning, start with 1 tsp, add more at the end
- ½ teaspoon smoked paprika, optional, but great with bacon
- ¼ teaspoon black pepper, go light—Cajun seasoning is often salty
- 1 tablespoon apple cider vinegar, or a squeeze of lemon
- Salt, to taste
- Optional heat: pinch of cayenne or a few dashes hot sauce
Instructions
- In a large Dutch oven or heavy pot, cook bacon over medium heat until browned and crisp. Remove bacon with a slotted spoon and set aside. Leave about 2 tbsp bacon drippings in the pot (discard extra if needed).
- Add onion to the drippings and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds.
- Build the pot. Add green beans, potatoes, chicken broth, Cajun seasoning, smoked paprika (if using), and black pepper.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer 30–40 minutes, stirring once or twice, until potatoes are fork-tender and the green beans are tender and flavorful.
- Stir in the cooked bacon and the vinegar (this brightens everything).
- Taste and adjust: Add more Cajun seasoning for extra kick. Hot sauce/cayenne for more heat. Salt only if it needs it.
- Ladle into bowls with some of the pot liquor. Perfect alongside cornbread, fried chicken, pork chops, or holiday ham.
Notes
Fresh green beans give the best texture, but frozen whole green beans work well too—start checking tenderness a bit earlier.
Cajun seasoning varies in salt level; start with less, then add more at the end after tasting.
For extra broth (“pot liquor”), add an additional splash of chicken broth near the end.
For a thicker, richer finish, mash a few potato pieces into the broth before serving.
A splash of apple cider vinegar (or lemon juice) at the end brightens everything—don’t skip it!
Nutrition
Calories: 295kcal, Carbohydrates: 32g, Protein: 11g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.05g, Cholesterol: 26mg, Sodium: 705mg, Potassium: 975mg, Fiber: 7g, Sugar: 8g, Vitamin A: 1314IU, Vitamin C: 30mg, Calcium: 82mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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