Green beans and potatoes is a classic comfort side dish that combines fresh, tender green beans with hearty potatoes, all simmered in a flavorful broth. This recipe brings out the best in both vegetables, creating a dish that’s savory, satisfying, and perfect for any night of the week. Whether you’re looking for a crowd-pleasing holiday side or a cozy weeknight addition, this recipe delivers on both taste and texture.
Ingredients
- 1 1/2 pounds fresh green beans, trimmed
- 1 1/2 pounds Yukon Gold or red potatoes, scrubbed and cut into 1-inch chunks
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Prep the vegetables: Wash and trim the green beans, cutting them into 2-inch pieces if desired. Scrub potatoes well; cut into 1-inch cubes for even cooking.
- Cook the bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until browned and crisp, about 7-8 minutes. Use a slotted spoon to remove bacon to a plate lined with paper towels, leaving the drippings in the pot.
- Sauté the aromatics: Add the diced onion to the bacon drippings. Sauté over medium heat until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for 1 minute more, stirring constantly to avoid burning.
- Deglaze and add potatoes: Pour in about 1/2 cup of the chicken broth, scraping up any browned bits from the bottom of the pot. Add the potato chunks and sauté for 2-3 minutes, letting them absorb some of the flavors.
- Simmer with green beans: Add the trimmed green beans, the rest of the chicken broth, salt, pepper, smoked paprika, and red pepper flakes if using. Stir well. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, or until potatoes are fork-tender and green beans are softened but not mushy. Stir occasionally to prevent sticking.
- Finish with butter and bacon: Remove the lid and stir in the butter and cooked bacon. Taste and adjust seasoning with more salt and pepper if needed. Simmer uncovered for 5 more minutes to let flavors meld and some liquid reduce.
- Garnish and serve: Transfer to a serving bowl, sprinkle with fresh parsley if desired, and serve hot.
Tips
- Vegetarian version: Skip the bacon and use olive oil to sauté the onion and garlic. Opt for vegetable broth instead of chicken broth.
- Potato types: Yukon Gold or red potatoes hold their shape well. Russets can be used, but they may break down more and thicken the broth.
- Make ahead: This dish can be made a day in advance. The flavors deepen as it sits. Reheat gently and add a splash of broth if needed.
- Common mistakes: Avoid overcooking the green beans; they should be tender but not falling apart. Be careful with salt if using regular (not low-sodium) broth.
Serving Suggestions
This green beans and potatoes recipe is an ideal side for roasted meats like chicken, pork, or beef. It also pairs well with baked ham or fried chicken for a Southern-inspired meal. For a vegetarian dinner, serve it alongside a hearty grain dish or as part of a holiday spread with other classic sides. Add a big green salad and some crusty bread to round out the meal.
Variations
- With sausage: For a heartier main dish, add 12 ounces of sliced smoked sausage (such as kielbasa or andouille) along with the potatoes. Brown the sausage slices first for extra flavor.
- Herb boost: Add fresh thyme or rosemary sprigs to the pot as it simmers for a more aromatic twist.
- Spicy kick: Increase the red pepper flakes or add a diced jalapeño with the onions for more heat.
- Vegan option: Use olive oil, skip the bacon, and swap the butter for a plant-based alternative. Vegetable broth works perfectly here.
- With carrots: Add 2-3 sliced carrots with the potatoes for extra color and sweetness.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, transfer the desired portion to a saucepan with a splash of broth or water to loosen the mixture. Warm gently over medium-low heat, stirring occasionally, until heated through (about 5-7 minutes). You can also reheat individual servings in the microwave in 1-minute bursts, stirring between each, until piping hot. For best texture, avoid freezing, as potatoes can become grainy after thawing.
Frequently Asked Questions
- Can I use frozen green beans instead of fresh?
- Yes, frozen green beans work well if fresh are not available. Add them directly from the freezer during the simmering step, and reduce the cooking time by 5-7 minutes since they are partially cooked during processing.
- Should I peel the potatoes?
- It’s not necessary to peel Yukon Gold or red potatoes, as their skins are thin and add texture and nutrients. If using russet potatoes, peeling is recommended for best texture.
- Can I make this in a slow cooker?
- Yes, you can prepare this dish in a slow cooker. Brown the bacon, onion, and garlic on the stovetop first, then add everything to the slow cooker and cook on low for 5-6 hours or high for 2-3 hours, until potatoes and beans are tender.
- How do I keep the green beans vibrant and not mushy?
- To keep green beans bright and tender, start checking them for doneness after 15 minutes of simmering. Remove from heat as soon as they are fork-tender but still hold their shape. Overcooking will dull their color and texture.
- Can I use other types of broth?
- Absolutely. Vegetable broth makes this dish vegetarian, and homemade chicken broth adds a richer flavor. If using store-bought broth, opt for low-sodium to control the saltiness of the finished dish.
- What can I use instead of bacon?
- If you prefer not to use bacon, smoked turkey or diced ham are tasty alternatives. For a vegetarian version, sauté the onions and garlic in olive oil and add a dash of smoked paprika for depth of flavor.