This flavorful green beans and potatoes recipe is pure Southern soul food at its best!
Creamy new potatoes are sauteed with onions and butter, then simmered with green beans in a rich broth with bacon.
This comforting side dish is so tasty and filling, you could make it a meal all on its own!
Best Green Bean and Potatoes Recipe
- This substantial side dish is delicious with any meat, but so full of savory flavor that it often outshines the entree!
- Affordable green beans and potatoes make a hearty side dish that will stretch your food budget without sacrificing flavor!
- Easy to prep for just one pot! Baby potatoes and frozen green beans make for little fuss and no peeling.
- Try it as a main course, with some corn bread, cheese bread, or drop biscuits on the side to sop up the juices!
Ingredients & Variations
Green Beans – Use fresh, frozen, or even canned green beans. Part of the secret of Southern style vegetables is that they are cooked until so tender, they barely need chewing!
Potatoes – Baby potatoes are creamy and sweet, and need no prepping. You can also use red or yellow potatoes, and cut them into uniform pieces.
Chicken Broth – This gives great savory substance to the flavor profile. Substitute beef broth, bouillon cubes, or even just water if you prefer.
Bacon – Use real bacon bits (not the crunchy soy-based salad toppers from a shaker jar). You could also use bits of leftover ham, a ham bone, or affordable ham hocks to give this recipe its rich, smoky flavor.
Variations – Modify this recipe to your preference or to what you have on hand! Substitute collard greens or cabbage for green beans. Use smoked turkey, chicken, or sausage instead of bacon. For vegans, try using vegetable broth, tomatoes, liquid smoke, and smoked paprika.
How to Make Green Beans and Potatoes
All you need is one pot for this easy recipe!
- Saute diced onion in butter. Add potatoes and chicken broth, cover, and simmer for 8 minutes.
- Add green beans and simmer for 8-10 minutes, then uncover until most of the liquid is absorbed.
- Stir in butter and bacon, season and serve.
Tips & Tricks
- Thaw the green beans before adding them to the pot. If using larger thin-skinned potatoes, cut them into uniform-sized pieces so they cook evenly.
- Leftovers can be stored tightly covered in the refrigerator for up to 5 days, or in the freezer for six months. Store in heavy zip bags with the air squeezed out and thaw in the refrigerator or microwave.
- Reheat on the stove top or microwave with a little chicken broth.
More Easy Sides!
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Green Beans and Potatoes
Equipment
Ingredients
- 4 tablespoons butter divided
- ½ small yellow onion chopped
- 1 pound baby potatoes halved
- ½ cup chicken broth
- 16 ounces frozen green beans
- 3 tablespoons bacon bits
- salt and pepper to taste
Instructions
- In a large skillet, melt 3 tablespoons butter over medium-low heat. Add onion and cook to soften, about 3 to 4 minutes.
- Add potatoes and chicken broth. Bring to a boil, cover, and cook over medium low heat for 8 minutes.
- Stir in the green beans and continue to cook covered until the beans and potatoes are tender, about 8 to 10 minutes more. Remove the lid and simmer until most of the water is evaporated.
- Stir in remaining 1 tablespoon butter and bacon bits. Season with salt and pepper to taste.
Notes
- To crisp the bacon bits, place them on a paper towel lined plate, and microwave for 30 to 40 seconds.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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