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    Home » Recipes » Sides

    Classic Green Beans and Potatoes Recipe with Bacon

    Published: Feb 26, 2025 Author: Sharon Rigsby

    Jump to Recipe
    Pinterest pin showing two bowls of green beans cooked with potatoes and garnished with bacon.

    Craving a taste of Southern comfort? This classic Green Beans and Potatoes Recipe with Bacon, a tried-and-true Southern dish, combines crisp, fresh green beans and tender red potatoes with the savory goodness of crispy bacon and sweet Vidalia onions.

    Cooked Green Beans and Potatoes garnished with bacon in a white serving bowl.

    This Southern-style green beans and potatoes recipe is pure comfort food. Whether you’re hosting a dinner party, planning a potluck dish, or just need an easy side dish for a cozy weeknight meal, this classic combination of tender potatoes, crisp green beans, and smoky bacon is sure to satisfy.

    Jump to:
    • Why I love this recipe (and you will, too!)
    • Ingredient notes and substitutions
    • How to make this recipe for Green Beans and Potatoes
    • Serving and menu suggestions
    • Recipe variations
    • What’s the quickest method of trimming the ends off of the green beans?
    • How to store and reheat leftovers
    • Recipe FAQs
    • Top tips to ensure this recipe turns out perfectly
    • More green bean recipes
    • 📋 Recipe:

    Why I love this recipe (and you will, too!)

    • With minimal prep and easy steps, this one-pot side dish is perfect for weeknight dinners or impromptu gatherings.
    • The combination of crisp green beans, tender potatoes, and savory bacon creates a flavorful side dish that will quickly become a family favorite.
    • Whether you need a dish to take to a potluck, are planning a hearty holiday feast, or just want a light lunch or dinner, this easy vegetable side dish complements any menu.

    Ingredient notes and substitutions

    Green beans, red potatoes, bacon, chicken stock, and onions on a countertop.

    Below are my ingredient notes (including substitutions) for the main ingredients. The recipe card below provides a complete list of all ingredients and measurements.

    • Green beans: Fresh green beans are best for this classic Southern recipe, but frozen work in a pinch. If you love soul food side dish recipes, this one is a must-try!
    • Red potatoes: I use petite red potatoes in this recipe. Because of their thin skins, red or new potatoes work great. You can substitute any potato you have on hand; just make sure to cut them into small, evenly sized pieces so they will cook in the same amount of time as your green beans.
    • Bacon: Crispy, smoky bacon elevates this Southern-style recipe to the next level. If you’re looking for a potluck dish with flavor, this one won’t disappoint.
    • Chicken stock: I like to use my homemade rotisserie chicken stock or Better than Bouillon Roasted Chicken Base mixed with water in this recipe, but you can also use purchased chicken stock.

    How to make this recipe for Green Beans and Potatoes

    1. Trim the stem ends from your green beans and cut them in half. Cut the potatoes into quarters.
    2. Cook the bacon in a heavy-bottom pan over medium heat until it’s browned and crisp. This step adds deep, smoky flavor to this easy side dish—a soul food classic. Using a slotted spoon, remove the bacon from the pan and place it on paper towels to drain. Leave the bacon grease in the skillet.
    A collage of four process shots to make a green bean recipe including cooking bacon, cooking onions, and cooking the dish in a Dutch oven.
    1. Add the chopped onion and cook for about five minutes until tender. Then, toss in the minced garlic and cook for about 30 seconds.
    2. Add the chicken stock, green beans, salt and pepper, half of the bacon, and potatoes. Bring the mixture to a boil, reduce the heat to low, cover the pan, and let it simmer for 20 minutes. The result? Perfectly tender potatoes, crisp yet flavorful beans, and a comfort food side that pairs well with any meal.
    3. Taste and adjust by adding additional salt and pepper if needed. Garnish with the reserved bacon and serve while it’s still hot.
    A round bowl full of cooked green beans and potatoes garnished with bacon.

    Serving and menu suggestions

    • This vegetable side dish is incredibly versatile and pairs well with most entrees. Whether you’re making a simple dinner idea or prepping a make-ahead side dish for a holiday meal, this recipe fits the bill.
    • I like to serve it with my Pecan-Crusted Chicken, Herb Crusted Pork Tenderloin, or Blackened Grouper. It also pairs well with my Fried Oysters.
    • For a complete meal, pair this classic Southern recipe with my old-fashioned American Coleslaw, a slice of cornbread, or Texas Toast Garlic Bread. It’s a potluck dish that always gets rave reviews!

    Recipe variations

    • When cooking the onions, add a pinch of red pepper flakes or finely chopped seeded jalapeno pepper for a spicy twist.
    • For a different take on this beans and potato recipe, try roasting them in the oven instead of cooking them on the stove. Roasting enhances the flavors and adds a deliciously crisp texture to this easy side dish.
    • Add fresh rosemary or thyme along with the garlic to add even more flavor.
    • To make this dish vegetarian, omit the bacon and use vegetable stock instead of chicken stock.

    What’s the quickest method of trimming the ends off of the green beans?

    Here’s an easy, time-saving method for trimming green beans in bulk:

    • Place a handful of beans side by side on a cutting board.
    • Use the side of your knife to gently tap one end into a straight line.
    • With the beans lined up, cut off all the ends at once.
    • Then, flip the beans around, even out the other end, and trim again.

    PS: This method also works with string beans, haricots verts, wax beans, and even runner beans.

    How to store and reheat leftovers

    • This make-ahead side dish stores and reheats beautifully making it convenient for potlucks or weekday meals!
    • You can store leftovers in an airtight container in the refrigerator for up to three days, and then you can enjoy this classic comfort food again and again.
    • To reheat the green beans and potatoes, gently warm them in a skillet or small saucepan over medium heat or use your microwave on a medium setting, stirring occasionally to ensure even heating.

    Recipe FAQs

    What can I substitute for the Vidalia onion?

    Any sweet onion will work, lending its sweet onion flavor to the dish.

    What if my potatoes are larger than baby potatoes?

    No worries! Simply cut them into evenly sized small chunks so they cook in the same time as the beans.

    How do I make sure the green beans remain crisp?

    Keep a close eye on the simmering time and start tasting them at about 15 minutes. Overcooking can lead to mushy beans, so aim for that sweet spot of bright, crisp-tender texture.

    What if I like ultra-tender green beans like my grandma made them?

    Many Southerners prefer well-done green beans. If that’s your preference, follow the recipe, adding the beans, but not the potatoes, to the stock and simmer for 20-30 minutes. Then, add the potatoes and cook for another 20-30 minutes. This yields very tender beans and perfectly cooked potatoes.

    Top tips to ensure this recipe turns out perfectly

    • In this recipe, the potatoes and green beans cook together. Your potatoes must be uniform so they cook in the same amount of time as the beans. At 15 minutes, start testing and tasting the potatoes and green beans and let them continue cooking until both are done.
    • Please taste and adjust your seasonings before serving: a little extra salt or pepper can make a difference.
    • Here’s an easy, time-saving method for trimming beans in bulk: Place a handful of beans side by side on a cutting board. Then, use the side of your knife to gently tap one end into a straight line. With the beans lined up, cut off all the ends at once. Then, flip the beans around, even out the other end, and trim again.

    There you have it—a warm, comforting, and versatile green beans and potatoes recipe that’s sure to become a staple in your kitchen. Enjoy the burst of flavors and the delightful crunch in every bite, and feel free to share your own creative twists! Happy cooking!

    More green bean recipes

    • A plate full of garlic parmesan green beans topped with parmesan cheese and garnished with slices of lemon.
      Garlic Parmesan Green Beans (Blistered)
    • A serving of green bean casserole on a white plate with a spoon.
      Southern Green Bean Casserole without Mushroom Soup
    • Sweet and sour green beans in a white bowl topped with bacon.
      Sweet and Sour Green Beans with Bacon
    • Green Bean Bundles with Bacon on a white serving platter.
      Green Bean Bundles Wrapped In Bacon

    ⭐ ⭐ ⭐⭐⭐ Did you try this Southern-style Green Bean and Potatoes recipe? I’d love to hear how they turned out for you! Did you add a twist—maybe a sprinkle of cinnamon or a drizzle of lemon glaze?

    Please leave a comment below—I read every single one—and remember to leave a star rating. Your feedback not only makes my day but also helps others perfect this recipe. Let’s chat all things cookies!

    Thanks for stopping by Grits and Pinecones! Your visit means the world to me. I hope you’ll swing back soon for more Southern-inspired goodness. 💛

    📋 Recipe:

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    A white serving dish with cooked green beans and red potatoes garnished with crispy pieces of bacon.

    Classic Green Beans and Potatoes Recipe

    Sharon Rigsby
    Classic Green Beans and New Potatoes is a delicious, healthy, quick, and easy Southern vegetable side dish recipe. It uses fresh, flavorful green beans and new potatoes.
    4.34 from 3 votes
    Print Recipe Pin Recipe
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    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Side Dish
    Cuisine American, Southern
    Servings 4 servings
    Calories 286 kcal

    Ingredients
      

    • 1 pound fresh green beans, rinsed and drained
    • 1 pound small red new potatoes, washed
    • 6 slices bacon
    • 1 small Vidalia onion, chopped, may substitute any sweet onion
    • 1 clove garlic minced
    • 1 cup chicken stock, can use purchased, homemade rotisserie chicken stock or Roasted Chicken, Better than Bouillon.
    • 1 teaspoon kosher salt
    • ½ teaspoon ground black pepper

    Instructions
     

    • Trim the stem ends from your green beans and cut them in half. Cut the potatoes into quarters.
    • Cook the bacon in a heavy-bottom pan over medium heat until it’s browned and crisp. Using a slotted spoon, remove it from the pan and drain it on a paper towel.
    • Add the chopped onion and cook for about five minutes until tender. Then, toss in the minced garlic and cook for about 30 seconds.
    • Add the chicken stock, green beans, salt and pepper, half of the bacon, and potatoes. Bring the mixture to a boil, reduce the heat to low, cover the pan, and let it simmer for 20 minutes.
    • Taste and adjust by adding additional salt and pepper if needed. Garnish with the reserved bacon and serve while it's still hot.

    Notes

    • In this recipe, the potatoes and green beans cook together. Your potatoes must be uniform so they cook in the same amount of time as the beans. At 15 minutes, start testing and tasting the potatoes and green beans and let them continue cooking until both are done.
    • Please taste and adjust your seasonings before serving: a little extra salt or pepper can make a difference.
    • Here’s an easy, time-saving method for trimming green beans in bulk: Place a handful of beans side by side on a cutting board. Then, use the side of your knife to gently tap one end into a straight line. With the beans lined up, cut off all the ends at once. Then, flip the beans around, even out the other end, and trim again.

    Nutrition

    Calories: 286kcalCarbohydrates: 31gProtein: 10gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 24mgSodium: 914mgPotassium: 930mgFiber: 6gSugar: 7gVitamin A: 806IUVitamin C: 26mgCalcium: 66mgIron: 2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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