Southern Green Beans and New Potatoes
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Southern green beans and new potatoes are pure comfort food to me. They are simple, cozy, and full of the kind of flavor that makes an everyday supper feel special. Best of all, this one-pot side dish brings green beans, tender potatoes, and smoky bacon together without asking you to spend all afternoon in the kitchen.
Fresh green beans and small red new potatoes make a hearty base. Bacon adds a savory, smoky taste, while sweet Vidalia onion and garlic deepen the flavor. Chicken stock ties everything together, and a little kosher salt and black pepper bring the dish into balance.
The method is easy: crisp the bacon, soften the onion in the drippings, then add garlic, stock, green beans, potatoes, and some of the bacon. After a covered simmer, check that the vegetables are tender, adjust the seasoning, and finish with the rest of the bacon. Prep takes about 10 minutes, cooking takes about 25 minutes, and the recipe serves four.
Serve southern green beans and new potatoes with a weeknight supper, Sunday dinner, or a holiday meal. They are also a welcome addition to a potluck, especially when you want a warm side dish that feels familiar and satisfying.
Why You’ll Love This Southern Green Beans and New Potatoes
- Comforting and savory: Smoky bacon, sweet onion, and chicken stock give the vegetables a rich, home-cooked flavor.
- Easy to make: You cook everything in one heavy-bottomed pan, so cleanup stays simple.
- Made with familiar ingredients: Fresh green beans, red potatoes, bacon, and pantry seasonings are easy to find.
- Flexible texture: Check the vegetables early if you like firmer green beans, or let them simmer longer for a softer Southern-style finish.
- Good for many meals: Pair southern green beans and new potatoes with roasted chicken, pork, fish, or a holiday spread.
Green Beans Tips
For the best southern green beans and new potatoes, choose fresh beans that look bright green and feel firm. Avoid beans that are limp, spotted, or dry at the ends. Rinse and drain them well, then trim the tips and snap or cut each bean in half. If the beans are especially long, cut them into pieces that are easy to serve. For even cooking, keep the potato quarters similar in size, too.
Options for Substitutions
- Use another small potato: Yukon Gold potatoes work well in place of red new potatoes. Cut them into even pieces so they cook at a similar rate.
- Swap the bacon: Use thick-cut bacon for a meatier bite, or use smoked turkey bacon for a leaner option. Since turkey bacon may make less drippings, add a little oil if the pan looks dry.
- Change the stock: Vegetable stock can replace chicken stock. For a stronger savory flavor, use a well-seasoned homemade broth.
- Choose another sweet onion: Yellow onion or another sweet onion can stand in for Vidalia onion. The flavor will be a little more direct, but still delicious.
- Add herbs: Stir in a small pinch of dried thyme, or finish with chopped fresh parsley. Add dried herbs with the stock so they have time to flavor the cooking liquid.
- Adjust the seasoning: Use less kosher salt if your bacon or stock is especially salty. Add a pinch of red pepper flakes if you enjoy a little heat.
Watch Out for These Mistakes
Cut the potatoes into uniform quarters. If some pieces are much larger than others, the smaller ones may turn too soft before the largest ones become tender. If your potatoes are larger than typical new potatoes, cut them into smaller, evenly sized pieces.
Keep the bacon over medium heat and watch it as it cooks. Very high heat can scorch the bacon and leave bitter bits in the pan. Once it turns crisp, lift it out with a slotted spoon and leave the drippings for the onion.
Do not let the garlic cook too long. It needs only about 30 seconds after the onion softens. Garlic can burn quickly, so stir it briefly before adding the stock.
Finally, check the green beans and potatoes from about the 15-minute mark. The recipe gives a 20-minute simmer, but the exact time can vary with the size and freshness of the vegetables. Also, taste before adding extra salt because both the bacon and chicken stock may already be salty.
What to Serve With Southern Green Beans and New Potatoes?
Southern green beans and new potatoes pair nicely with roasted or grilled chicken, baked ham, pork chops, or pan-fried catfish. For a simple family meal, serve them with cornbread and a crisp green salad. They also fit naturally beside roast turkey or baked chicken at a holiday dinner, where their savory broth complements richer main dishes.
Storage Instructions
Store: Let the vegetables cool, then transfer them with their cooking liquid to an airtight container. Refrigerate for up to 3 to 4 days. Store the remaining bacon with the vegetables, or keep it separate if you want it to stay crisp.
Freeze: You can freeze leftovers in an airtight, freezer-safe container for up to 2 months. Keep in mind that potatoes may soften or become slightly grainy after thawing, and the green beans may lose some firmness. Thaw overnight in the refrigerator before reheating.
Reheat: For the stovetop, place the vegetables and a little of their cooking liquid in a saucepan. Warm over medium-low heat, stirring gently, until hot. Add a splash of stock or water if the pan seems dry. For the microwave, cover a portion loosely and heat in short intervals, stirring between each one. Reheat only what you plan to eat.
Recipe Info
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Level of Difficulty: Easy
- Servings: 4
- Calories: 286 kcal per serving
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Approximate values per serving are 260 to 310 calories, 8 to 12 grams of protein, 14 to 19 grams of fat, and 22 to 30 grams of carbohydrates. The exact amounts depend on the bacon, chicken stock, and size of the vegetables. For the most accurate information, calculate nutrition using the specific products you use.
Ingredients
- 1 lb fresh green beans, rinsed and drained
- 1 lb small red new potatoes, washed
- 6 slices bacon
- 1 small Vidalia onion, chopped (any sweet onion works)
- 1 garlic clove, minced
- 1 cup chicken stock (store-bought, homemade, or made with roasted chicken bouillon)
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Trim the ends off the green beans, then snap or cut them in half. Cut the potatoes into quarters, keeping the pieces a uniform size so they cook evenly.
Step 2: Fry the Bacon
Place a heavy-bottomed pan over medium heat. Add the bacon and cook until crisp, turning as needed. Then lift the bacon out with a slotted spoon and drain it on paper towels. Leave the bacon drippings in the pan.
Step 3: Soften the Onion and Garlic
Add the chopped onion to the bacon drippings. Cook for about 5 minutes, stirring now and then, until the onion softens. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Step 4: Add the Stock and Vegetables
Pour the chicken stock into the pan. Add the green beans, salt, pepper, half of the cooked bacon, and the potatoes. Stir gently, then bring the liquid to a boil.
Step 5: Cover and Simmer
Lower the heat, cover the pan, and simmer for about 20 minutes. Start checking the vegetables at around 15 minutes. The potatoes should be tender when pierced with a fork, and the beans should reach the texture you like.
Step 6: Season and Serve
Taste the cooking liquid and adjust the salt and pepper as needed. Spoon the vegetables into a serving dish or serve them straight from the pan. Top with the remaining bacon and serve hot.
Conclusion
This southern green beans and new potatoes recipe turns fresh vegetables, crisp bacon, sweet onion, and chicken stock into a warm, satisfying side dish. It takes about 35 minutes from start to finish, uses one pan, and pairs well with everything from weeknight chicken to a holiday roast.
Give it a try at your next family meal. If you make it, share how tender you like your green beans, and explore more simple Southern-inspired sides for your table.
Southern Green Beans and New Potatoes
Ingredients
Method
- Trim the ends off the green beans, then snap or cut them in half. Cut the potatoes into quarters, keeping the pieces a uniform size so they cook evenly.
- Place a heavy-bottomed pan over medium heat. Add the bacon and cook until crisp, turning as needed. Lift the bacon out with a slotted spoon and drain it on paper towels, leaving the bacon drippings in the pan.
- Add the chopped onion to the drippings and cook for about 5 minutes, stirring occasionally, until the onion softens. Stir in the minced garlic and cook for about 30 seconds.
- Pour in the chicken stock, then add the green beans, salt, pepper, half of the cooked bacon, and the potatoes. Stir gently and bring the liquid to a boil.
- Lower the heat, cover the pan, and simmer for about 20 minutes. Start checking the vegetables at around 15 minutes for desired tenderness.
- Check the cooking liquid and adjust the salt and pepper as needed. Spoon the vegetables into a serving dish or serve them straight from the pan. Top with the remaining bacon and serve hot.
