Green Beans and Potatoes
These Southern style green beans and potatoes are a hearty side dish! This recipe is easy to make and great for dinners, holidays, entertaining and more. It is a great comforting and cozy dish for any occasion. This comfort food is full of flavor and a family favorite!
Why You’ll Love This Recipe
- These green beans and potatoes are tender, hearty and flavorful!
- They are a great way to eat more vegetables without realizing it.
- This recipe is simple and straightforward.
- The bacon adds a savory and delicious flavor.
- The beans are just crisp enough and so flavorful.
- Soft and tender potatoes are the best part!
- The potatoes balance out the healthy green vegetable beautifully.
- This recipe is Whole30, Paleo, grain free, gluten free, sugar free, and easily made dairy free.
- Check out these Whole30 French Fries for another great side dish with potatoes!
Ingredients & Substitutions
Bacon adds such a great flavor to these green beans and potatoes! Cook until crispy. Traditionally, this dish can be made with ham or sausage. Choose your favorite meat to make this dish!
Finely sliced onion adds a great flavor without being overwhelming. I recommend white or sweet onions, not red onions.
A little minced garlic goes a long way. It adds a pop of flavor.
Season with sea salt and pepper to suit your taste. The more, the merrier in my opinion.
Trim ends off the green beans. They can be left whole or cut in half. Total personal preference. I recommend using fresh green beans instead of frozen. If you only have frozen, thaw them before making this recipe.
Cubed potatoes are my favorite part of this Southern style side dish. Yukon gold, Russet or red potatoes all work well here. I prefer red potatoes so that is what I used. Cut into equal sized pieces.
The broth seeps into the other ingredients while simmering and creates the most amazing flavor. With that said, use your favorite flavor of broth. It will be a strong flavor in this dish. Chicken, beef or vegetable broth all work.
While simmering, the butter melts into the potatoes and green beans. It creates such a great buttery flavor! For dairy free, use Vegan butter. For Whole30, use ghee.
The potatoes are a star in this dish. Use Yukon, Russet or red potatoes for best results. These potatoes tend to get soft while cooking but maintain their shape enough.
Simmer mixture until the potatoes are fork tender. To test this, stick a fork in the potato. If it slides in easily, then the dish is done. If the potatoes are still firm, continue simmering.
Cut potatoes in equal sized cubes for even cooking.
Taste & Texture
These potatoes and green beans have a hearty and savory flavor. The most present flavors are bacon, green beans, potatoes and broth. A hint of garlic rounds things out.
The green beans have the perfect amount of slight crisp. The potatoes become soft and tender.
How to Make
First, add sliced bacon to a large pot or Dutch oven over medium heat. Cook until crispy. Remove all but 2 tablespoons of grease from pan.
Then, add in diced onion, minced garlic, sea salt, pepper, and green beans to pan with bacon. Cook on low medium heat until onions have softened slightly, about 5 minutes. Stir occasionally to prevent burning.
Add cubed potatoes, broth and butter to pot. Bring mixture to a boil. Boil for 2 minutes.
Then, reduce heat to low medium. Cover pot with lid. Simmer for 30 to 35 minutes or until potatoes are fork tender. Stir occasionally to prevent burning.
Expert Tips & Tricks
Season with as much sea salt and pepper as desired.
Trim ends off green beans. Slice green beans in half if desired.
Simmer mixture until potatoes are fork tender. To test this, insert fork into one of the larger sized potatoes. If it slides in and out easily, the potatoes are done. If not, continue cooking until potatoes are soft and tender.
How to Serve & Store
Serve immediately after cooking! This dish is best when hot and fresh.
These potatoes and green beans go well with steak, roasted chicken, fried chicken, pork chops, and more.
This hearty side dish is great for Thanksgiving, Easter and Christmas. It is savory and so filling! Since this recipe is easy to reheat, feel free to make ahead of time. This comes in handy when serving for holidays and special occasions.
These green beans and potatoes are easy enough for a weeknight, but so flavorful for entertaining and hosting. The green beans pack nutrients and vitamins while the potatoes add a comfort food feeling.
Store leftovers in the fridge for up to 4 days.
To reheat, either microwave for 30 seconds to 60 seconds, or bake at 350 degrees for 5 to 7 minutes. Since each microwave and oven is different, watch closely.
Frequently Asked Questions
You can either cut green beans in half or leave them whole. Trim edges off.
I used red potatoes for this recipe and highly recommend them.
Sure! Thaw green beans before making this recipe.
Yes. Ham or sausage would be great!
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If you make this green beans and potatoes recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Side Dish Recipes.
Get the Recipe: Green Beans and Potatoes
- 4 slices bacon, sliced into 1 inch pieces
- ½ cup onion, finely diced
- 1 tbsp minced garlic
- pinch sea salt, to taste
- pinch ground pepper, to taste
- 1 pound green beans, trimmed
- 2 cups potatoes, cut into 1 inch cubes
- 4 cups broth, chicken or beef
- 3 tbsp butter
- First, add sliced bacon to a large pot or Dutch oven over medium heat. Cook until bacon is crispy.
- Once bacon is crispy, discard all but 2 tablespoons of cooking fat from pan. Add in diced onion, minced garlic, sea salt, pepper, and green beans to pan with bacon. Sauté on low medium heat until onions have softened slightly, about 5 minutes.
- Then, add cubed potatoes, broth and butter to pot. Bring mixture to a boil. Boil for 2 minutes.
- Then, turn to low medium heat, cover pan with lid and allow mixture to simmer for 30 to 35 minutes or until potatoes are fork tender. Stir occasionally.
- Finally, serve! Serve with or without broth.
- This recipe can be made with ham or sausage instead of bacon. Follow same steps and cook meat until done before discarding grease and adding other ingredients.
- Add sea salt and pepper to suit your taste.
- Trim ends off green beans. Chop in half if desired. I did a combination of some chopped and some not chopped.
- I used red potatoes for this recipe which I recommend.
- Chicken, beef or vegetable broth can be used. I used beef for these photos.
- This side dish can be served with or without the broth from the pan. I think it’s more flavorful with the broth!
- Store leftovers in the fridge for up to 4 days.
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23 Comments on “Green Beans and Potatoes”
I used mini mixed potatoes for this recipe and left them whole and drained out the broth to put on the side. It looked sooo beautiful on the Christmas dinner table!
I am so happy to hear that, Rachael! Thank you for making my recipe part of your Christmas dinner. That’s so sweet to hear!
So homey and perfect for Sunday supper!
This dish was a huge success at my house. So much flavor and as a Midwestern, so comforting. I have a feeling I will be making this frequently.
Oh yum! Love this green beans and potatoes dish. So flavorful and delicious
Such a good idea to combine both potatoes and green beans. Makes is so easy and it was super delicious!
These green beans were delicious with the potatoes! Such great flavor!
This was a perfect side dish for a meal I made recently! The flavors were amazing and it turned out perfectly. Thank you for sharing.
These greens and potatoes are amazing! Such a delicious side dish!
I just had green beans and potatoes yesterday for dinner. But I didn’t use bacon. I’ll include it next time. This is one of my fav winter sides.
What a fabulous side dish. Pure comfort in a bowl!
great side dish and I added extra garlic! will have to make again
This recipe looks amazing, can’t wait to make it.
Such a hearty and delicious side dish!
Love these potatoes and green beans! So delicious and easy to make. This will be a great addition to our holiday roast beef.
I love these potatoes! They are so tender and flavorful!
The first thing I thought was ‘is there bacon’ and yep, there’s bacon. You just can’t have green beans and potatoes without it! I love this dish, especially in mid summer with new potatoes.
So simple and delicious, literally can’t go wrong with it! Love the addition of minced garlic.
Loving these green beans and potatoes! So delicious and easy to make!
I love the addition of bacon to this dish! I have so many jars of canned green beans in my cold room, I bet they will taste great in this side dish!
I am blown away by this recipe, it feels so homey and stew-like! What can I use to replace the butter? I’m gluten and dairy-free.
I would think olive oil or avocado oil would work. Have you tried ghee? Vital Farms has a pasture raised, lactose-free, casein-free ghee. I’m dairy free and gluten free as well, but this ghee is okay.
Yes! If you can tolerate ghee, that’s a great option. Dairy free butter may be used also. Avocado oil or olive oil can work, but will obviously not add that buttery flavor. Hope you try this!