Green Beans and Potatoes are a one-pot dish that is guaranteed to be a crowd-pleaser. Made with green beans, potatoes, sautéed onions, and bacon bits cooked in seasoned chicken broth, it’s a Southern country-style side that never fails to please.
Holly’s Recipe Highlights: Green Beans and Potatoes
- Flavor: Buttery, savory, and hearty with a touch of smoky bacon.
- Time-Saving Tip: Use pre-chopped or frozen onions and green beans to save on prep time.
- Swaps: Canned green beans work great in this recipe, too!
- Prep Note: Make it in advance and serve warm from a crockpot for potlucks and holiday celebrations.
Total Time: 35 Mins Servings: 4 Cooking Method: Skillet
Easy Ingredients
- Potatoes: Baby red or gold potatoes are preferred because they’re so creamy and don’t need peeling. Any variety works, but if using russets, I recommend peeling them first.
- Green Beans: Use frozen, fresh, or canned green beans in this recipe.
- Bacon: Bacon bits are crunchy and add a smoky depth of flavor to potatoes and green beans. Other salty options are diced ham, cooked prosciutto, or crumbled sausage.
- Seasonings: Chicken broth, butter, and onion are the flavor base for green beans with potatoes.
Easy Variations
- Elevate this classic recipe by adding extra veggies like whole mushrooms, pearl onions, sliced carrots, halved Brussels sprouts, and zucchini chunks; any or all add a hearty touch to green beans with potatoes.
- Top green beans and potatoes with a sprinkle of Parmesan cheese, feta, or blue cheese crumbles before serving.
- Add in a bright lemon pepper seasoning or everything bagel seasoning to change up the flavor. Or try sliced garlic, red pepper flakes, and the addition of fresh herbs like thyme and oregano.
How to Make Green Bean and Potatoes
- In a large skillet, soften the onions. Then add the chicken broth and potatoes and bring to a boil.
- Stir in the green beans and finish cooking.
- Combine with the remaining ingredients and serve.
Serve this hearty side dish with a hearty main like crockpot meatloaf, oven-baked ribs, or a Ritz cracker chicken.
Serving and Storing Savory Spuds
- Store leftover green beans with potatoes in a covered container in the refrigerator for up to 4 days.
- Freeze portions in zippered bags for up to 6 months; thaw (and drain) in the refrigerator before reheating.
- Reheat green beans and potatoes with a little chicken broth in the microwave or on the stovetop on medium heat.
More Easy Sides!
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Green Beans with 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.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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