Southern Green Beans and New Potatoes is an old-fashioned side dish that has been around the proverbial block many times. This delicious tried and true Southern style recipe features fresh, crisp green beans and tender new potatoes cooked with a little bacon, garlic, and onion.
There are several varieties of green beans, including snap beans, string beans, pole beans or bush beans. Any of these beans will work well in this recipe.
Some recipes for this yummy dish call for cooking the green beans for an hour, which can make them soft and mushy. But this recipe is much quicker, and the result is a bright and flavorful, easy and healthy side dish that your family will love.
Side dishes like this one are made to complement your main dish or entree. Traditional side dishes include vegetables, starch or salad, or a combination such as green beans and potatoes. Sides never seem to get top billing and many times are more of an afterthought; that is until now! Southern Green Beans and New Potatoes isn’t just any side dish, it’s one that will compete with your entree for top honors at mealtime, and I hope you will try it!
If you like this recipe, you might also like these delicious side dish recipes: Easy Rustic Smashed Potatoes for Two, Southern White Acre Pea Succotash, and Green Bean Bundles Wrapped in Bacon. For even more side dish ideas, visit my side dish recipe index.
The ingredient list for Southern Green Beans and New Potatoes is short and includes green beans, small new potatoes, bacon, onion, garlic, chicken broth, kosher salt, and ground black pepper.
To make this side dish, first, trim the stem end from the green beans and snap or cut them into bite size pieces. Set aside.
Cook the bacon in a large saute pan over medium heat until browned and crisp. Crumble and set aside.
Drain all but about one tablespoon of bacon grease and add the chopped onions. Cook for about 5 minutes or until they are tender. Add the garlic and cook for about 30 seconds or until it is fragrant.
Add the chicken broth, green beans, and new potatoes. Bring to a boil, then reduce the heat to low, cover and simmer for about 15-20 minutes or until the potatoes are tender when pierced with a fork, and the green beans are bright green and crisp-tender.
Taste and add salt and pepper if necessary, and garnish with crumbled bacon. Serve immediately
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings | 6 servings |
- 2 lbs fresh green beans rinsed and drained
- 1 lb small or baby new potatoes washed and peeled, if desired
- 6 slices bacon
- 1 small Vidalia onion chopped, may substitute any sweet onion
- 1 clove largegarlic minced
- 1 cup low sodium chicken broth
- 1 tsp salt
- 1/2 tsp ground black pepper
Ingredients
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- Trim the stem end from the green beans and snap or cut them into bite size pieces.
- Cook the bacon in a large saute pan over medium heat until browned and crisp. Crumble and set aside.
- Drain all but about 1 Tbsp bacon grease and add the chopped onions. Cook for about 5 minutes or until they are tender. Add the garlic and cook for about 30 seconds or until it is fragrant.
- Add the chicken broth, green beans, and new potatoes. Bring to a boil, then reduce the heat to low, cover and simmer for about 15-20 minutes or until the potatoes are tender when pierced with a fork, and the green beans are bright green and crisp-tender.
- Taste and add salt and pepper if necessary, and garnish with crumbled bacon. Serve immediately
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