Old-Fashioned Southern Green Beans with Bacon

Nothing beats the smell of salt pork or smoky bacon wafting through the kitchen on a Sunday afternoon. These Old-Fashioned Southern Green Beans with Bacon aren’t your typical crunchy, bright-green garden side dish. We’re talking about “low and slow” beans that have simmered until they are buttery-tender and infused with savory fat. It’s the kind of dish that makes the house feel like a home the moment you put the lid on the pot.

When you take that first bite, the green beans practically melt, complemented by the creamy texture of the potatoes and the chewy, salty punch of the bacon. This recipe is a staple at our family gatherings because it’s humble, hearty, and soulful. It’s a way to turn a simple vegetable into the star of the plate, and honestly, the seasoned pot liquor at the bottom of the dish is worth the price of admission alone.

Why You’ll Love It

Pantry Staple Success: Uses simple, affordable ingredients you likely already have in your kitchen like potatoes, onions, and bacon.
Set It and Forget It: After a quick sear of the bacon, the stove does all the heavy lifting while you focus on the main course.
Crowd-Pleasing Comfort: Even the pickiest eaters tend to dive into green beans when they’re cooked with bacon and tender potatoes.
Better the Next Day: These flavors deepen overnight, making this an incredible make-ahead side dish for holidays or potlucks.
One-Pot Wonder: Everything cooks in a single heavy-bottomed pot or Dutch oven, keeping your post-dinner cleanup to a minimum.

Ingredient Notes & Details

Fresh Green Beans: For the best texture, use fresh “string” beans or Kentucky Wonders. Trim the ends but leave them whole for that rustic, old-fashioned look.
Thick-Cut Bacon: This provides the essential smoky fat. If you want a more traditional “country” flavor, you can substitute this with a ham hock or salt pork.
Yellow Potatoes: I prefer Yukon Golds because they hold their shape during the long simmer but still get incredibly creamy. Red potatoes also work well.
Chicken Broth: While some use water, simmering the beans in chicken broth adds an extra layer of savory depth to the “pot liquor.”
Onion and Garlic: Freshly diced yellow onion is non-negotiable for that sweet, aromatic base that balances the saltiness of the pork.

Step-by-Step Instructions

Cooking Southern green beans is more about patience than technique. Start by dicing your bacon and tossing it into a large Dutch oven over medium heat. You aren’t just looking for crispiness; you want to render out all that liquid gold (the fat) to coat the beans. Once the bacon is browned, remove it but leave the drippings in the pot.

Next, sauté your onions directly in that bacon fat until they’re soft and translucent. This builds the flavor foundation. Add your trimmed green beans and toss them well so every bean is glistening with fat. Pour in your broth and add the potatoes.

The secret is the simmer. Bring the liquid to a boil, then immediately drop the heat to low and cover. You want a gentle bubble for about 45 to 60 minutes. We aren’t looking for “al dente” here; we want the beans to turn a deep olive color and become tender enough to cut with a fork. In the last 10 minutes, stir the bacon back in so it softens slightly into the mix.

Expert Tips

Don’t Skimp on the Fat: The bacon grease is what gives these beans their velvety mouthfeel. If your bacon is lean, add a tablespoon of butter.
Season at the End: Bacon and broth are naturally salty. Wait until the very end to taste and add salt to avoid an over-salted dish.
The Potato Size: Cut your potatoes into uniform 1.5-inch chunks. If they are too small, they will turn to mush before the beans are finished.
Add a Pinch of Sugar: A tiny teaspoon of sugar helps balance the salt and the natural bitterness of the green beans.
Use a Heavy Pot: A cast-iron Dutch oven distributes heat most evenly, preventing the bottom beans from scorching during the long simmer.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. These actually taste better on day two! To reheat, simply place them in a small saucepan over medium-low heat with a splash of water or broth to keep them moist. Avoid the microwave if possible, as it can make the potatoes a bit rubbery.

Serving & FAQs
What goes well with Southern green beans?

These are the perfect companion to fried chicken, meatloaf, or a juicy roast turkey. They also pair beautifully with a side of cornbread to soak up the juices.

Can I use canned green beans?

While you can, the texture won’t be the same. Canned beans are already soft and won’t stand up to the long simmering time as well as fresh beans. If you must use canned, reduce the simmering time to 15 minutes.