Southern Green Beans and Potatoes Recipe

Name: Green Beans and Potatoes
Prep time: 10 min
Cook time: 45 min
Ingredients: 6 slices Bacon ((cut into chunks)); 1 1/2 lbs Red Potatoes ((cut in half)); 1/2 tsp Garlic Salt ((more or less as desired)); 1/2 tsp Black Pepper; 1 Onion Yellow ((chopped)); 4 cloves Garlic ((diced)); 2 tsp Cajun Seasoning; 1/2 tsp Garlic Powder; 1/2 tsp Onion Powder; 2 tsp Chicken Bouillon Paste; 1 lb Green Beans ((trimmed)); 1 1/2 cups Chicken Broth; 2 tbsp Apple Cider Vinegar; 1 tbsp Worcestershire Sauce; 1 tsp Sugar; Red Pepper Flakes ((for garnish))

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This green beans and potatoes recipe packed with bacon, garlic, and tender vegetables – an easy side dish that’s full of flavor, ideal for any occasion.

For more soul food recipes, try my smothered turkey wings, slow cooker collard greens and old fashioned mac and cheese!

green beans and potatoes in a large pot with a serving spoon.

November 1st is near and what does that mean? Holidays season… and I’m in full on Thanksgiving planning mode. I’m so excited to get a big ol plate of my grandma’s mac and cheese, candied yams, collard greens, herb roasted turkey, sourdough stuffing, and of course, these green beans and potatoes with a big pieces of honey butter cornbread!

I’m doing things a little different this year in that I’m taking my menu back to the basics and making them better. Usually, I like to put a twist on the classics, but this year?

It’s all about paying homage to those classic recipes that we know and love… that’s where this southern green beans and potatoes recipe comes in. It’s the perfect side dish, full of delicious flavor, and the ideal accompaniment for so many dishes. Soul food at its finest.

This green bean recipe can be served as a main course but also functions well as an easy side dish to bring to dinner parties or to enjoy on your Sunday dinner table.

Key Ingredients
Substitutions and Variations
How to make Green Beans and Potatoes
Tips for Success
What to Serve with Green Beans and Potatoes
Recipe FAQs
More Soul Food Recipes
Green Beans and Potatoes Recipe

Key Ingredients

ingredients to make green beans and potatoes - green beans, bacon, onion, garlic, seasonings, chicken broth, apple cider vinegar, worcestershire sauce, and olive oil.

(full list of ingredients are in the recipe card below)

Bacon – thick cut bacon cut into pieces and cooked until crispy – yum! We start with bacon to build flavor from the beginning to keep

Fresh Green Beans – be sure to trim the ends of the green beans. I’ve never used canned beans for this recipe, so I can’t say how they’d turn out or not. I use fresh beans in my slow cooker green beans too.

Fresh garlic and Yellow Onion – aromatics make this recipe flavorful and delicious!

Red Potatoes – I like to use red potatoes because they cook quickly without becoming mushy in the process. Any baby potatoes or new potatoes will work. You can also use fingerling potatoes (these cook quickly to keep an eye on them), russet potatoes cut into chunks, or yukon gold potatoes.

Chicken Broth – this creates steam in the oven when simmering in the pot to cook the green beans to tender perfection.

Apple Cider Vinegar – you can also use lemon juice in a pinch.

Worcestershire Sauce – for deeper savory flavor.

Seasonings – garlic powder, onion powder, black pepper, cajun seasoning, and kosher salt all come together for a super flavorful broth, aka pot liquor.

Substitutions and Variations

Vegetarian Option – omit the bacon and use olive oil instead. Also, use vegetable broth instead of chicken broth.

Smoked meats – you can use ham hock ot turkey leg instead of bacon for a more southern style green beans. Boil the meat in the chicken broth until fork tender, then add the potatoes and green beans. Use leftover ham bone to make my slow cooker collard greens.

How to make Green Beans and Potatoes

Step 1: Place a large dutch oven or large pot on the stove top over medium heat. Add sliced bacon and cook until crispy, about 7-10 minutes.

bacon, potatoes, onion, and seasonings in a pot.

Step 2: Add the potatoes and onions into the pan and cook until slightly golden brown, about 5 -7 minutes. Add diced garlic, cajun seasoning, garlic powder, onion powder, and chicken bouillon paste. Continue to cook for 2-3 minutes, until garlic is fragrant and ingredients ae all combined.

green beans and potatoes in a pot with chicken broth.

Step 3: Pour in chicken broth and add trimmed green beans. Bring to a boil, then reduce heat to simmer. Cover with lid and cook for 25-30 minutes, until potatoes are fork tender. Add sugar and taste for salt and pepper, adjust as needed.

Optional: to thicken the broth, remove the green beans and potatoes from the pot. Mix together 1 tbsp of cornstarch and water to create a slurry. Pour into the broth, whisking constantly, and cook for about 3-5 minutes, until the sauce thickens. Pour over the green beans and potatoes. Serve with hot sauce and a sprinkle of red pepper flakes on top.

Tips for Success

Choose the Right Potatoes – the kind of potatoes you use are important! Small, waxy potatoes (like Yukon Golds or red potatoes) hold their shape better and have a creamy texture. These kinds of potatoes will give you the best results. Also, cut evenly so they cook at the same rate. For bite-sized pieces, halve or quarter them based on size.

Cook Potatoes Separately First – Sautéing them in the bacon grease creates a golden crust, adding flavor and texture.

Trim fresh green beans – trimming green beans is recommended for both texture and presentation. The ends of green beans, especially the stem end, can be tough and fibrous, which isn’t as pleasant to eat. Using a sharp knife, cut off about 1/4 inch from the stem end (where it was attached to the plant). The other end (the tapered tip) is usually tender, so you can leave it on unless it’s particularly fibrous.

What to Serve with Green Beans and Potatoes

up close picture of green beans and potatoes in a large pot with a serving spoon.

During the holiday season, I serve with all of the holiday classics – however, during the rest of the year, I love to make this green beans recipe with my fall off the bone ribs, chicken and dumplings, shake n bake pork chops or smoked chicken thighs with some crusty bread to sop up that pot likker.

You can also serve with black eyed peas with collard greens, corn on the cob, croissant stuffing, and buttermilk biscuits for a delicious southern style meal!

Store leftover green beans in an airtight container in the fridge for up to 4 days. This is a great side dish to prep in advance.

Recipe FAQs

Can the string beans be cooked in crock pot?

Yes! Simply add all of the ingredients to the slow cooker, and cook on low for 4-5 hours or on high for 2-3 hours. I recommend cooking the bacon, onion, and garlic in a skillet prior to adding to the crockpot just to bring out the flavors.

Can you freeze green beans and potatoes after it’s cooked?

Yes, you can freeze cooked green beans and potatoes, but it’s best to slightly undercook them before freezing to preserve texture. Place the vegetables in an airtight container or freezer bag, removing as much air as possible to prevent freezer burn. They’ll keep well for 2-3 months, and you can reheat them directly from frozen or thaw them overnight in the fridge.

Can I make this recipe in advance?

Yes, you can make green beans and potatoes in advance, which actually helps the flavors meld together. Store them in an airtight container in the refrigerator, where they’ll stay fresh for up to 3-4 days. Reheat in the oven, stovetop, or microwave when ready to serve for a quick, flavorful side.

Can I use frozen green beans?

Yes, frozen green beans work well in green beans and potatoes and can be a convenient option. Just add them directly to the dish without thawing, as they’ll cook quickly and blend in nicely. Adjust the cooking time slightly, since frozen green beans might release extra water.