There are some recipes that don’t just feed you — they wrap you up in comfort, slow you down, and quietly remind you of where you came from. Southern Green Beans with Potatoes and Bacon is one of those dishes for me. It’s the kind of food that filled the kitchen with steam and warmth, long before anyone ever asked what was for dinner.

I remember these green beans simmering on the stove while the rest of the meal came together. The sound of bacon sizzling, the smell of onions softening, and the sight of potatoes turning tender in that rich, savory broth — it was never rushed. This dish taught me that good food doesn’t have to be complicated to be memorable.

This is the easy Southern green beans with potatoes and bacon recipe that shows up for Sunday dinners, weeknight meals, and holiday tables alike. It’s humble, hearty, and deeply satisfying — the kind of quick side dish for dinner that somehow tastes like it took all day.

If you’re craving a classic, soul-warming side that pairs beautifully with everything from roast chicken to holiday ham, this Southern Green Beans with Potatoes and Bacon recipe belongs in your regular rotation.

Why You’ll Love It

It’s classic Southern comfort food
Slow-simmered green beans, tender potatoes, and smoky bacon come together in a way that feels familiar and deeply comforting, just like grandma used to make.

Simple ingredients, big flavor
Nothing fancy here — just pantry staples working together to create rich, savory depth without extra effort.

Perfect for busy weeknights or holidays
This dish fits right in whether you’re making a quick side dish for dinner or planning a full spread for holidays and special gatherings.

Budget-friendly and filling
Potatoes stretch the dish, making it hearty enough to satisfy without adding extra cost.

Easy to customize
From spicy to buttery to even a cheesy green beans side dish twist, this recipe adapts beautifully.

Comforting leftovers
Like most Southern dishes, it somehow tastes even better the next day.

Ingredient Notes & Details

Fresh Green Beans
Look for firm, bright green beans without wrinkles. Fresh beans give the best texture, but frozen green beans can work in a pinch — just skip canned for this recipe.

Potatoes
Russet or Yukon Gold potatoes both work well. Russets break down slightly and thicken the broth, while Yukon Golds hold their shape and stay buttery.

Bacon
Thick-cut bacon adds the most flavor. Avoid overly sweet varieties — smoky or hickory bacon works best.

Onion
A yellow or sweet onion softens into the broth and balances the salty bacon beautifully.

Garlic
Fresh garlic adds depth and warmth without overpowering the dish.

Chicken Broth
Low-sodium broth lets you control the salt level while still delivering rich flavor.

Salt & Black Pepper
Season gradually — bacon already brings salt, so taste as you go.

Optional Add-Ins
A pinch of red pepper flakes, a pat of butter, or even a sprinkle of shredded cheese if you’re leaning toward a cheesy green beans side dish variation.

Step-by-Step Instructions

Prepare the green beans
Rinse the green beans thoroughly and trim the ends. Cut them in half if they’re extra long, making them easier to eat and ensuring even cooking.

Cook the bacon
In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the flavorful bacon grease in the pot.

Sauté the aromatics
Add the chopped onion to the bacon drippings and cook until soft and translucent. Stir in the garlic and cook just until fragrant — about 30 seconds.

Add potatoes and green beans
Layer the potatoes and green beans into the pot, gently stirring to coat everything in that savory base.

Pour in the broth
Add enough chicken broth to just barely cover the vegetables. This creates that signature Southern-style simmer rather than a dry sauté.

Season gently
Add black pepper and a small pinch of salt. Remember, you’ll adjust later after the bacon goes back in.

Simmer low and slow
Bring everything to a gentle boil, then reduce heat to low. Cover and simmer for 35–45 minutes, until the potatoes are fork-tender and the green beans are soft but not mushy.

Finish with bacon
Stir the cooked bacon back into the pot and let everything simmer uncovered for another 5 minutes so the flavors meld.

Taste and adjust
Taste the broth and adjust seasoning as needed. Serve hot with plenty of that flavorful cooking liquid spooned over the top