Small Batch Southern Green Beans and Potatoes with Bacon
This small batch Southern side is full of comfort—tender green beans and baby potatoes simmered with smoky bacon in a buttery broth. Easy, one-pan, and just right for two.
Ingredients
- 4-5 slices bacon about 3 ounces, preferably smoky or thick cut
- 1 tablespoon butter
- ¼ cup finely chopped Vidalia or yellow onion
- 1 clove garlic minced
- 8 ounces fresh green beans trimmed and halved
- 8 ounces baby red potatoes about four small, halved or quartered, no need to peel
- ½ cup homemade or purchased chicken stock
- ¼ teaspoon kosher salt plus extra to taste
- ⅛ teaspoon freshly cracked black pepper
Instructions
- 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.
- 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.
- Stir in green beans and potatoes. Add the chicken broth, salt, and pepper.
- Cover and simmer on low heat for 15-20 minutes, or until the potatoes are tender and the green beans are cooked through.
- Top with crumbled bacon before serving.
Notes
- 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.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of stock or water to refresh.
Nutrition
Calories: 380kcalCarbohydrates: 31gProtein: 12gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 46mgSodium: 741mgPotassium: 942mgFiber: 5gSugar: 7gVitamin A: 984IUVitamin C: 26mgCalcium: 66mgIron: 2mg
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