Description
This smoky and flavorful southern style baby potatoes and green bean recipe combines canned green beans with baby potatoes, bacon, chicken broth and seasonings. It will transport you straight to a Southern Granny’s kitchen, which is arguably the most delicious place on earth.
Ingredients
- 1/2 lb bacon
- 1 medium onion (or 1/2 large)
- 5 cloves garlic
- 1.5 lb baby potatoes (can substitute red potatoes)
- 2 – 28 oz cans of green beans (I prefer Allen’s or home canned green beans)
- 4 cups Chicken broth
- 1 1/2 tsp salt
- 1 tsp pepper
Instructions
- Chop bacon into 1” pieces.
- Chop onions and garlic.
- Wash potatoes and dice into quarters or halves if desired.
- Add bacon to a dutch oven over medium heat and cook until crispy, approximately 7-10 minutes.
- Remove cooked bacon from the dutch oven using a slotted spoon, leaving bacon grease.
- Add onion to the bacon grease and saute until translucent, approximately three minutes.
- Add garlic and saute for 1-2 minutes.
- Meanwhile, open canned green beans and drain.
- Once onion and garlic is translucent, add green beans, bacon, potatoes, chicken broth, salt, and pepper.
- Bring to a boil then reduce to medium low and cook for 30 minutes.
Notes
You can use fresh, frozen, or canned green beans for this recipe. My favorite is green beans canned from the garden but Allen’s brand unseasoned green beans are a great substitute!
Growing up, my grandmas both cooked green beans in water instead of chicken broth. If you don’t have chicken broth on hand feel free to use water instead.
If you’d like a little heat, add red pepper flakes or a splash of hot sauce to your green beans.
Serve this filling side with your favorite main dishes. We love it with southern classics like meatloaf and fried chicken the most!
- Category: Sides
- Method: Stovetop
