Green Beans and Potatoes
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.
Equipment
- Large Pot or Dutch Oven
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)
Instructions
- 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. Add the potatoes and onions into the pan and cook until slightly golden brown, about 5 -7 minutes. Season with garlic salt and black pepper.
- 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 are all combined.
- Pour in chicken broth, apple cider vinegar, and worcestershire sauce, 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.
Notes
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.
Nutrition
Calories: 329kcal, Carbohydrates: 43g, Protein: 11g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 24mg, Sodium: 1171mg, Potassium: 1222mg, Fiber: 7g, Sugar: 9g, Vitamin A: 1306IU, Vitamin C: 32mg, Calcium: 88mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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