This Southern Country-Style Green Beans and Potatoes with Crispy Bacon is a comforting and incredibly flavorful side dish or light meal that celebrates simple, wholesome ingredients transformed into something truly extraordinary. It features tender-crisp green beans and perfectly cooked potatoes, all mingling with savory bits of crispy bacon and infused with a rich, smoky essence. The beauty of this dish lies in its rustic charm and the depth of flavor achieved through rendering the bacon fat, which then forms the base for sautéing the vegetables. A blend of seasonings, often including garlic, onion, and herbs, elevates the natural sweetness of the potatoes and the earthy notes of the green beans. The result is a harmonious medley of textures – the slight bite of the beans, the soft creaminess of the potatoes, and the delightful crunch of the bacon – all coated in a light, savory glaze that’s utterly irresistible. This recipe provides a step-by-step guide to achieving that perfect balance, making it an ideal accompaniment to roasted meats, grilled chicken, or even as a satisfying vegetarian main course by omitting the bacon and using smoked paprika for flavor. It’s a dish that evokes warmth, tradition, and the comforting taste of home-cooked goodness.
Ingredients:
For the Crispy Bacon:
- Thick-Cut Bacon: 6-8 slices (about 6-8 oz / 170-225g), cut into 1/2-inch pieces. Thick-cut bacon renders better and provides more substantial pieces.
For the Vegetables:
- Fresh Green Beans: 1.5 lbs (680g), trimmed and snapped or cut into 1-2 inch pieces. You can use frozen green beans (do not thaw) in a pinch, but fresh are preferred.
- Small Red Potatoes (or Yukon Gold Potatoes): 1.5 lbs (680g), washed, unpeeled, and cut into 1/2 to 3/4-inch cubes or wedges (smaller pieces cook faster).
- Yellow Onion: 1 medium, finely diced.
- Garlic: 3-4 cloves, minced.
For Seasoning and Braising Liquid:
- Chicken Broth (or Vegetable Broth): 1 cup (240ml), low sodium.
- Apple Cider Vinegar: 1 tablespoon (optional, but adds a lovely tang).
- Dried Thyme: 1 teaspoon.
- Dried Rosemary: 1/2 teaspoon (crushed, if whole leaves).
- Smoked Paprika: 1/2 teaspoon (enhances smoky flavor).
- Salt: 1/2 teaspoon, or to taste (be mindful of bacon’s saltiness).
- Black Pepper: 1/2 teaspoon, freshly ground, or to taste.
- Pinch of Red Pepper Flakes: (optional, for a subtle kick).
For Garnish (Optional):
- Fresh Parsley or Dill: 2 tablespoons, chopped, for garnish.
Instructions:
Part 1: Cook the Bacon
- Render Bacon: Place the cut bacon pieces in a large, deep skillet, Dutch oven, or cast-iron pan over medium heat. Cook, stirring occasionally, until the bacon is crispy and golden brown, and most of its fat has rendered out. This usually takes 8-12 minutes.
- Remove Bacon: Using a slotted spoon, remove the crispy bacon pieces from the skillet and transfer them to a plate lined with paper towels to drain. Leave the rendered bacon fat in the skillet – this is your flavor base! You should have about 2-3 tablespoons of fat. If you have significantly more, you can carefully pour out some, leaving just enough to coat the bottom of the pan.
Part 2: Cook the Potatoes
- Sauté Potatoes: Add the cubed potatoes to the hot bacon fat in the skillet. Increase the heat slightly to medium-high. Cook the potatoes, stirring occasionally, until they start to brown and become tender-crisp on the outside, about 10-15 minutes. They don’t need to be fully cooked through at this stage, as they will finish cooking with the green beans.
- Add Onions and Garlic: Add the diced yellow onion to the skillet with the potatoes. Sauté for another 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent. Stir in the minced garlic and cook for 1 minute more until fragrant, being careful not to burn the garlic.
Part 3: Combine and Simmer
- Add Green Beans and Seasonings: Add the trimmed green beans to the skillet with the potatoes and onions. Stir in the dried thyme, dried rosemary, smoked paprika, salt, black pepper, and red pepper flakes (if using). Stir well to coat the vegetables evenly with the seasonings.
- Add Liquids: Pour in the chicken broth and apple cider vinegar (if using). Stir everything together.
- Simmer: Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover the skillet, and let it simmer for 15-20 minutes, or until the green beans are tender-crisp and the potatoes are fork-tender. The liquid should be mostly absorbed or reduced to a light glaze. Stir occasionally to prevent sticking and ensure even cooking.
Part 4: Final Touches and Serving
- Check for Doneness & Seasoning: Once the vegetables are tender, uncover the skillet. Check the consistency; if there’s too much liquid, remove the lid and increase the heat slightly for a few minutes to reduce it. Taste the dish and adjust seasonings (salt, pepper, vinegar) as needed.
- Return Bacon: Stir in the reserved crispy bacon pieces into the skillet with the vegetables. Toss gently to combine.
- Garnish and Serve: Transfer the Southern Country-Style Green Beans and Potatoes to a serving platter or individual plates. Garnish with fresh chopped parsley or dill, if desired. Serve hot as a hearty side dish or a light meal.
Tips for Success & Variations:
- Bacon Quality: Use good quality thick-cut bacon for the best flavor and texture. Regular bacon works, but thick-cut renders better and results in more substantial crispy pieces.
- Green Bean Type: While fresh green beans are recommended, frozen “cut” or “whole” green beans can be used. Do not thaw them; add them directly to the skillet after the potatoes and onions, and they may require a slightly longer simmering time. Canned green beans are generally too soft for this recipe.
- Potato Choice: Red potatoes or Yukon Golds are great because their skin is thin and they hold their shape well. Russet potatoes can be used but may become a bit more mealy. Cut potatoes into uniform sizes for even cooking.
- Flavor Boosts:
- Ham Hock/Smoked Turkey: For even deeper smoky flavor, especially if you want to make a larger batch, you can simmer a small smoked ham hock or smoked turkey leg/wing in the chicken broth beforehand, then use that flavorful broth for braising. Remove the meat from the bone and shred to add back in.
- Hot Sauce: A dash of your favorite hot sauce or a pinch more red pepper flakes can add a nice kick.
- Sugar: A tiny pinch of sugar (1/2 teaspoon) can be added with the broth to balance the flavors, especially if using a lot of vinegar.
- Don’t Overcook Green Beans: Aim for “tender-crisp” green beans. They should still have a slight bite to them, not be mushy.
- Skillet Choice: A large, heavy-bottomed skillet or Dutch oven is ideal for this dish, as it distributes heat evenly and helps with browning.
- Make Ahead: This dish can be made ahead of time. Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave. You might want to hold off on adding the crispy bacon until reheating, or add fresh bacon then, as reheated bacon can lose its crispiness.
- Vegetarian/Vegan Option: To make this vegetarian or vegan, omit the bacon. Instead, use 2-3 tablespoons of olive oil or vegan butter for sautéing. Increase the smoked paprika to 1 teaspoon for a smoky flavor. You can also add a pinch of liquid smoke or smoked salt.
- Serving Suggestions: This dish is a perfect side for roasted chicken, pork chops, meatloaf, or fried fish. It’s also hearty enough to be a light vegetarian main course with a side of cornbread.
Enjoy this comforting and flavorful Southern classic!