Classic Green Beans and Potatoes Recipe

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

4.34 from 3 votes

Classic Green Beans and Potatoes Recipe

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.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American, Southern

Servings: servings

Calories: 286kcal

Author: Sharon Rigsby

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.

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