Green Beans and Potatoes

Content… What Makes Them So Good Ingredient List How to Make It Method and Flavor Twists Recipe Notes Make-Ahead Instructions Serving and Storage Instructions What to Serve More Savory Green Bean Recipes to Try

What Makes Green Beans and Potatoes So Darn Good

This green beans and potatoes recipe takes basic ingredients and elevates them with the most delicious broth. Sauteed bacon, onions, and a healthy dose of butter come together to turn regular chicken broth into something heavenly. That brothy goodness infuses loads of flavor into the veggies, which is why they taste so amazing. 🤩

Ingredient List

1. Green Beans, trimmed and halved, are the star of this side dish. Get them as fresh as possible for the best flavor. Yard-long green beans are fantastic, and you can cut them into 2-3-inch pieces instead of halving them.
2. Bacon – The dish starts with bacon, cooked until crisp and leaving behind that delicious bacon grease for sauteing the other ingredients.
3. Butter – Adds more rich flavor to cook the potatoes to a beautiful golden.
4. Potatoes – Any medium-sized potato works well for this recipe. Red potatoes, Yukon Gold, or baby potatoes are good, but you can use your favorite variety.
5. Seasonings – Onion and garlic add flavor and a delightful aroma to this dish. Then salt, pepper, and Creole seasoning keep it simple.
6. Chicken Broth – This is the base for the broth that will cook the veggies until they’re tender.

How to Make Green Beans and Potatoes

Prep Ingredients

• Blanch – Optionally, toss the green beans into a large pot of boiling water and blanch for 2-3 minutes. Then, plunge cooked green beans into a bowl of ice-cold water to stop the cooking process. Drain and set aside. (Photos 1-2)
• Saute – Add bacon pieces to a heavy-bottomed pot and sauté over medium heat until crispy, about 5 minutes. Place on a paper towel to drain and set aside. (Photos 3-4)
• Potatoes – Add the butter. After it melts, add the halved potatoes, cut-side down, and cook for about 2 minutes undisturbed so they can brown a little. Flip and cook for another 2 minutes, then remove from the pan. (Photos 5-6)
• Aromatics – Add the chopped onion and sauté for about 3 minutes. Toss in the garlic and cook for another minute. (Photo 7)

Assembly

• Simmer – Return the browned potatoes to the pan, then add the chicken broth, cover, and reduce the heat to medium-low. Cook covered for about 10 minutes. (Photos 8)
• Green Beans – Next, add the green beans, salt, pepper, and Creole seasoning, cover, and continue cooking for 10 more minutes. The potatoes and green beans should be tender but not mushy. (Photos 9-10)
• Serve – Adjust the seasoning, sprinkle in cooked bacon, and remove from the heat. Serve hot as a side or enjoy on its own.

Method & Flavor Twists

1. Make it vegetarian. Skip the bacon and swap out chicken broth for vegetable broth for a meat-free version of this dish. 
2. Instant Pot. In a hurry? Reduce cooking time by adding everything to your pressure cooker and cooking on high for 9 minutes. Then, let it vent for 5 minutes before quick-releasing the remaining pressure.
3. Slow cooker. Set them and forget them while you’re at work or in class. Fry the bacon, then assemble all the ingredients in your crock pot. Cook on low for about six hours or high for about four hours.
4. Skip the potatoes. If you’re cutting carbs or just out of potatoes, this recipe with just green beans is still ultra-flavorful. 😋
5. Potatoes, green beans, and sausage are a match made in heaven. Fry up some sausage and add it at the same time as the bacon.
6. Ham hocks. Add a cup of leftover holiday ham for a flavor upgrade.
7. Roast them in the oven instead of boiling them for tasty roasted green beans and potatoes.

Recipe Notes

1. Use a heavy-bottomed pot to prevent your ingredients from burning during the sauteing process. If you don’t have one, stick close by as you saute, moving the ingredients around frequently and regulating the temperature as needed. 
2. Please don’t overcook the green beans. They should be tender but not mushy. Turn off the heat when they reach optimal tenderness. 
3. If green beans are in season and you have an abundance, you can blanch a whole mess of them, then freeze them for up to three months. That way, when peak season is over, you’ll still have delicious fresh green beans to make this dish with.
4. Use fresh, tender green beans. Avoid beans that are limp or have brown spots.

Make-Ahead Instructions

You can make this dish a day or two ahead of time and store it in the fridge in an airtight container. When ready to serve it, reheat individual portions in the microwave. Or heat the whole shebang on the stovetop over medium-low heat until warmed through.

Serving and Storage Instructions 

Serve this deliciousness hot off the stove. Refrigerate leftover green beans and potatoes for 3-5 days in an airtight container. They’ll also last in the freezer for 2-3 months.

What Goes With Green Beans and Potatoes

This perfect side dish pairs well with classic Southern main courses like fried chicken livers, smothered pork chops, or chicken fried steak. And don’t forget the tall, cold glass of sweet iced tea. 😉

More Savory Green Bean Recipes to Try

1. Green Bean Casserole
2. Spicy Green Beans
3. Bacon-Wrapped Green Beans
4. Green Beans and Bacon
5. Beef Soba Noodles With Green Beans