Small Batch Southern Green Beans and Potatoes with Bacon

There's something downright comforting about a pot of Southern-style green beans simmered with tender baby potatoes and smoky bacon. This scaled-down version has all the classic flavor you love, but it's made just for two, so there's no need for a Sunday crowd or potluck to enjoy a dish this satisfying.

This is your go-to side dish when you're craving real-deal comfort food but don't want a mountain of leftovers. Simple, flavorful, and made in one pan, just like my Small Batch Peach Cobbler, it's just the kind of recipe Practical Southern Cooking was made for.

This small-batch recipe is adapted from my popular Classic Green Beans and Potatoes, which can be found over on Grits and Pinecones, scaled down for two and streamlined for weeknight ease.

Simple Southern meals for smaller households, reinvented.

Why you'll love this Southern classic

• It's a one-pan wonder with bold, savory flavor.
• You get that slow-cooked, Sunday supper vibe in just 25 minutes.
• It's the perfect way to use a handful of fresh green beans and baby potatoes.
• Bacon. Need we say more?

Ingredient notes and smart swaps

Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. These are the main ingredients; the complete list is provided in the recipe card below.

• Bacon: Thick-cut or hickory-smoked gives the best flavor. Turkey bacon can work, but you'll lose some richness.
• Baby potatoes: Red or Yukon Gold work beautifully. Chop larger ones into halves or quarters.
• Green beans: Fresh is best, but frozen can be used if thawed first.
• Onion: Vidalia onions add sweetness, but white, yellow, or even shallots can be used as a substitute in a pinch.
• Chicken stock: Use homemade chicken stock, or low-sodium so you can control the salt. Veggie stock is a fine swap.
• Butter: Adds richness and helps caramelize the onions.

Fun twists and tasty variations

• Add a pinch of red pepper flakes for a bit of heat.
• Use diced ham as a substitute for bacon.
• Add a splash of apple cider vinegar for a tangy flavor.
• Sprinkle with fresh herbs like parsley or thyme before serving.

How to make the best small batch green beans and potatoes with bacon

1. Cook the bacon in a medium skillet over medium heat until crispy. Remove and set aside. Leave about 1 tablespoon of the bacon grease in the skillet.
2. Add the butter and onion to the pan. Cook for 2-3 minutes, stirring frequently, until the onions soften. Add the garlic and cook for 30 seconds.

3. Stir in green beans and potatoes. Add the chicken broth, salt, pepper, and optional garlic powder.
4. Cover and simmer on low heat for 15-20 minutes, or until the potatoes are tender and the green beans are cooked through.

5. Top with crumbled bacon before serving.

What to serve with green beans and potatoes

• I like to pair it with smothered country-style steak or pecan-crusted chicken.
• Or try it alongside my air fryer chicken quarters, mushroom pork chops, or French onion chicken bake.
• It also works great with one of my drop cornmeal biscuits and some sliced tomatoes for a light lunch or dinner.

Shortcut to supper (Time-Saving Tips)

• Use pre-trimmed green beans or microwave-steam-in-bag versions.
• Swap in canned new potatoes; just rinse them well and reduce the simmering time. They will have a slightly different taste from fresh potatoes.
• Mince garlic and onions in a mini chopper to save time, or purchase frozen chopped onions and garlic.

Storing & reheating (Keep it fresh!)

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop with a splash of broth or water to refresh the sauce.

Supper and then some (Reimagining leftovers)

• Chop it up and mix it into scrambled eggs or an omelet.
• Add to a soup or chowder base for a hearty lunch.
• Mash slightly and turn into a quick hash with a fried egg on top.

Make it ahead (Plan and prep tips)

• Trim the green beans and dice the onions up to 2 days ahead.
• Cook the bacon in advance and store it in the fridge.
• Potatoes can be parboiled a day ahead, then finished in the skillet.

Recipe FAQs (Common questions answered!)

Pro tips for foolproof results

• Don't overcook the green beans-you want them tender but still vibrant.
• Cut potatoes into evenly sized pieces so they cook at the same rate.
• Cover your pan tightly to trap steam for faster cooking.

More easy side dish recipes

If this cozy side dish hit the spot, don't be a stranger! Leave a comment, give it a star rating, and let me know what you served it with. And if you're cooking for two, be sure to check out my Supper & Then Some category for more practical recipes with leftover magic built in.

Thanks so much for visiting Practical Southern Cooking! I hope you'll stop by again soon for more no-fuss comfort food and simple Southern favorites.