Green beans with potatoes and bacon is a wholesome one-pot dish that is guaranteed to be a crowd-pleaser.
This green beans recipe with potatoes has sautéed onions and bacon bits cooked in seasoned chicken broth for a Southern country-style side that never fails to please.
Holly’s Homestyle Hit
- Flavor: Buttery, savory, and hearty with a touch of smoky bacon.
- Budget Tip: Add fresh green beans, onions, and potatoes from the garden instead of heading to the grocery store!
- Time Saving Tip: Pre-chopped or frozen onions always save on prep time.
- Swaps: Canned green beans work great in this recipe, too!
- Prep Note: Make green beans with potatoes in advance and serve them warm from a crockpot for potlucks and holiday celebrations.
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, it’s a good idea to peel them first.
- Green Beans: Frozen, fresh, or canned green beans will all work 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. A bright lemon pepper or everything bagel blend are great DIY seasonings that can be used in so many different recipes. Sliced garlic, red pepper flakes, and the addition of fresh herbs like thyme and oregano are major flavor enhancers.
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.
Serving and Storing Savory Spuds
- Hearty sides go best with hearty mains! Serve green beans with potatoes with a wholesome meatloaf, ribs, and Sunday dinner Ritz cracker chicken.
- 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
Make this easy green beans with potatoes recipe for a fantastic Southern-style, soul food dish.
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
Calories: 247kcal | Carbohydrates: 29g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 370mg | Potassium: 738mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1135IU | Vitamin C: 37mg | Calcium: 62mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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