Classic Green Beans and Potatoes Recipe with Bacon

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

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.

3. Add the chopped onion and cook for about five minutes until tender. Then, toss in the minced garlic and cook for about 30 seconds.
4. 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.
5. Taste and adjust by adding additional salt and pepper if needed. Garnish with the reserved bacon and serve while it’s still hot.

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, and it would be delicious served with this Slow Cooker Rump Roast.
• 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.

More green bean recipes

⭐ ⭐ ⭐⭐⭐ 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!

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