Introduction

There is something deeply nostalgic about a pot of Fresh Green Beans and Potatoes simmering on the stove. This isn’t just a side dish; it’s a staple of Sunday dinners, holiday gatherings, and cozy weeknights. Growing up, the smell of rendering bacon and slow-cooked onions meant that a true comfort meal was on the way.

While many modern recipes favor “crunchy” or blanched vegetables, this recipe embraces the traditional Southern method: slow-simmering the beans and potatoes in a savory broth until they are tender, buttery, and infused with smoky bacon flavor. If you are looking for a dish that feels like a warm hug, you’ve found it.

Why I Love This Recipe

What makes this recipe a permanent fixture in my kitchen is the layering of flavors. We start with bacon—because everything is better with bacon—and use that rendered fat to sauté sweet onions. By simmering the potatoes in chicken broth before adding the beans, we ensure every bite is seasoned to the core.

It’s a “set it and forget it” kind of stovetop meal. Once the pot is covered, you have nearly an hour to focus on your main course, though this dish is often so hearty it steals the spotlight. It’s also incredibly versatile, fitting in just as well at a summer barbecue as it does next to a winter roast.

Ingredients

To get that authentic, deep flavor, fresh ingredients are key. Here is what you’ll need:

• 2 pounds fresh green beans: Look for bright green, snap-fresh beans.
• 8 slices bacon: Thicker cut works best for texture.
• 1 onion: Diced (Yellow or white onions provide the best sweetness).
• 3-4 medium potatoes (2 lbs): Peeled and cubed. Yukon Gold or Russets are perfect here.
• 2-3 cups chicken broth: Enough to submerge the potatoes.
• 3 Tablespoons butter: For that signature silky finish.
• 1 teaspoon salt: Adjust to taste depending on the saltiness of your broth.
• 1 teaspoon black pepper: Freshly cracked is always better.

Swaps and Notes

• The Potatoes: If you prefer a waxier texture that holds its shape perfectly, go with red potatoes. If you love a slightly creamy broth, Russets will break down just enough to thicken the liquid.
• Vegetarian Option: Skip the bacon and use smoked paprika or a drop of liquid smoke to mimic the flavor. Swap the chicken broth for high-quality vegetable stock and add a bit of extra butter.
• The Meat: While bacon is classic, you can substitute it with smoked ham hocks or even smoked turkey for a different savory profile.

List of Steps for the Recipe

1. Prep the Veggies: Wash and trim your green beans, snapping or cutting them into roughly 2-inch pieces. Set these aside.
2. Crisp the Bacon: In a large Dutch oven or heavy-bottomed pot, sauté your diced bacon over medium heat. You want it very crispy to ensure the fat is fully rendered.
3. Sauté the Aromatics: Add the diced onions directly into the bacon fat. Sauté for 2–3 minutes until they are translucent and fragrant. Turn off the heat briefly while you prep the potatoes.
4. Build the Base: Peel and cube your potatoes into 1-inch chunks. Add them to the pot with the bacon and onions. Pour in the chicken broth (just enough to cover the potatoes), then add the butter, salt, and pepper. Bring the mixture to a boil.
5. The Layering Trick: Place the green beans on top of the potatoes. Crucial Tip: Do not stir them in yet!
6. Slow Simmer: Cover the pot tightly and reduce the heat to medium-low. Let it steam and cook for 15 minutes.
7. The Final Simmer: After 15 minutes, stir the beans into the potatoes. Replace the lid and continue cooking for another 50 minutes. This long simmer is where the magic happens—the beans become tender and soak up the seasoned broth.

Tips for Success

• Don’t Rush the Bacon: The rendered fat is the “liquid gold” that seasons the entire dish. Make sure the bacon is crispy so you get those little salty bites in every forkful.
• Freshness Matters: While you can use frozen beans in a pinch, fresh “snap” beans have a superior texture that can withstand the long cooking time without becoming mushy.
• The Broth Balance: Don’t over-water the pot. You want enough broth to cook the potatoes, but not so much that you’re making a soup. The goal is for the liquid to reduce slightly into a rich glaze.

Serving Suggestions and Pairings

This dish is the ultimate partner for Southern comfort mains. I highly recommend serving it alongside these easy turkey wings for a complete Sunday dinner.

If you are looking for a one-pan theme, it pairs beautifully with this Mexican chicken and rice casserole or even a bowl of Cajun chicken sausage gumbo for a truly hearty spread. For a quicker weeknight meal, try pairing it with this tomato skillet with okra and sausage.

Nutritional Information (Per Serving)

Estimate based on 6 servings:

• Calories: 285 kcal
• Fat: 14g
• Carbohydrates: 32g
• Protein: 9g
• Fiber: 6g
• Sodium: 780mg

Storage and Leftover Tips

These beans and potatoes actually taste better the next day!

• Fridge: Store in an airtight container for up to 4 days.
• Reheating: Reheat on the stovetop over low heat with a splash of extra broth to keep the potatoes moist.
• Freezing: I do not recommend freezing this dish, as the potatoes can become grainy and lose their texture when thawed.

More Recipes You Will Love

If you enjoyed this hearty comfort dish, you have to try these other fan favorites:

• Sheet Pan Quesadillas for a Crowd
• Southern Style Cajun Gumbo
• One-Pan Chicken and Rice Casserole

Final Thoughts

Fresh Green Beans and Potatoes are a reminder that the simplest ingredients—potatoes, beans, and a little bit of bacon—can create a world-class meal. It’s a humble dish that commands respect at any table.

Did you make this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media. Don’t forget to follow ChefManiac for more authentic, easy-to-follow recipes that bring the family back to the table.