Easy to make and loaded with flavor! Green beans and potatoes simmered in a rich, savory broth with bacon, onions, and garlic. This dish is simple, comforting, and full of from-scratch flavor that pairs well with just about any meal. Whether you’re serving it with a weeknight roast or bringing it to a family gathering, this recipe is always a hit.
With green beans steadily coming in from the garden, this has become my go-to side dish lately. The broth from these green beans and potatoes is seriously the best part. It's rich, savory, and infused with the goodness of sautéed bacon and onion.
Much like my collard greens recipe, building the flavor from the bottom up is key. It’s a wonderful example of how a few pantry staples can create something truly delicious when cooked the homemade way.
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If you like this dish, you may also enjoy my southern style green beans or these crispy and flavorful parmesan roasted potatoes. Both are full of flavor and make excellent side dish companions!
Key Ingredients & Substitutions
- Green Beans – Fresh is best, but frozen can be substituted.
- Potatoes – I love using small red potatoes in this recipe. Yukon gold and russets can be substituted.
- Bacon – This adds a smoky, rich base flavor.
- Onion & Garlic – Essential for building depth. Yellow or white onions will work.
- Chicken Stock – Helps create a flavorful broth. Chicken broth can be substituted.
How To Make Green Beans and Potatoes
This is the kind of side dish that feels a little special but doesn’t take a ton of effort. Everything simmers together in one pot, creating layers of flavor with minimal cleanup.
STEP 1
In a large pot or dutch oven over medium heat sauté the onions and bacon until the onions are tender. Add in the garlic and sauté for 30 seconds.
STEP 2
Now add the chicken stock, green beans, potatoes, and seasonings. Bring to a boil, then cover, reduce the heat, and simmer for 25–30 minutes, or until the potatoes are fork-tender. Enjoy!
💭 Expert Tips
- Cut potatoes into even pieces so they cook evenly.
- Don’t skip sautéing the onions and garlic—it builds the foundation for a great broth.
- This dish reheats really well and is even better the next day!
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📖 Recipe
Green Beans and Potatoes
Ingredients
- 4 ounces bacon chopped into small pieces
- ½ cup onions small diced
- 3 cloves garlic minced
- 3 cups chicken stock
- 12 ounces green beans fresh or frozen
- 1 pound red potatoes cut into bite sized pieces
- 1 teaspoon salt
- pepper to taste
- 1 pinch red pepper flakes
Instructions
- In a large pot or dutch oven over medium heat sauté the onions and bacon until the onions are tender. Add in the garlic and sauté for 30 seconds.
- Now add the chicken stock, green beans, potatoes, and seasonings. Bring to a boil, then cover, reduce the heat, and simmer for 25–30 minutes, or until the potatoes are fork-tender. Enjoy!
Notes
- Cut potatoes into even pieces so they cook evenly.
- Don’t skip sautéing the onions and garlic—it builds the foundation for a great broth.
Frequently Asked Questions
When making green beans with potatoes, add the potatoes to the pot at the same time as the green beans to ensure they have enough time to fully cook.
It takes about 40 minutes to cook green beans and potatoes. 10 minutes to sauté the bacon and onions and about 30 minutes to cook the green beans and potatoes.
Storage Tip
Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.
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