Old-Fashioned Southern Green Beans with Bacon
These Old-Fashioned Southern Green Beans with Bacon aren't your typical crunchy, bright-green garden side dish, It’s the kind of dish that makes the house feel like a home the moment you put the lid on the pot.
Servings 4
Ingredients
- 1.5 lbs fresh green beans ends trimmed
- 6 slices thick-cut bacon chopped
- 1 lb Yukon Gold potatoes cut into 1.5-inch chunks
- 1 small yellow onion diced
- 2 cloves garlic minced
- 3 cups chicken broth or enough to just cover the beans
- 1/2 tsp black pepper
- 1/4 tsp salt plus more to taste
- 1 tsp sugar optional
Instructions
- In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until browned and crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel, leaving the rendered fat in the pot.
- Add the diced onion to the bacon fat and sauté for 4–5 minutes until softened. Add the garlic and cook for another 60 seconds until fragrant.
- Add the trimmed green beans to the pot and stir to coat them thoroughly in the fat.
- Add the potatoes, chicken broth, pepper, and sugar. The liquid should just barely cover the beans and potatoes.
- Bring the mixture to a boil, then reduce the heat to low. Cover with a tight-fitting lid.
- Simmer for 45–55 minutes, or until the beans are very tender and the potatoes are fork-tender.
- Stir the cooked bacon back into the pot. Taste and add salt if needed. Serve warm with plenty of the cooking liquid.