Southern Green Beans with Potatoes Recipe

Southern green beans with potatoes and bacon in a stock pot after simmering for 30 minutes.

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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.

Prep Time15

Cook Time40

Total Time55

Course: Side Dish, vegetables

Cuisine: Southern

Servings:

Author: Kellie

Cost: $10

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