This wonderful recipe for Southern-Style Green Beans and Red Potatoes are made with pure Southern love; combining freshly picked, vibrate green beans, sweet Vidalia onions, sliced red potatoes, and thick sliced hickory smoked bacon slowly cooked to perfection.
There’s a secret to my Southern-Style Green Beans and Red Potatoes that some may not know; while others know all too well. Southern food is usually slow cooked with a lot of loving tender care and kind hands. Over the years, I have heard the phrase and always smiled that knowing smile when I did, “Nothings gonna happen in this kitchen with-in 10 minutes that’s gonna turn out good girl.” I have to tell you 99.9% of the time it’s true.
My lovely grannie Nettie was born and raised in Tennesse during a more simple time period with strong Southern family traditions and glorious simple Southern recipes that were deliciously filling and worth every bit of the extra time and attention of making them. Nothing tastes better at dinner than a batch of fresh, vibrant snap beans aka green beans, with sliced red potatoes, onions and hickory smoked thick sliced bacon slowly simmered to perfection.
Now if Y’all are still in a cold snap or can’t access a fresh market or cannot use fresh green beans you can always resort in a pinch to quality organic frozen green beans for this traditional Southern recipe it will still turn out really well. I really don’t recommend using canned green beans in this slow-cooked recipe due to cook time; frozen would be the better pick.
Southern-Style Green Beans and Red Potatoes
- 8 slices of thick sliced hickory smoked bacon
- 1 medium sweet Vidalia onion sliced
- 6 cups of fresh green beans, cleaned and cut or organically frozen
- 5 medium red-skinned potatoes cut into large bite-sized pieces
- 4 cups of chicken stock or enough to cover
- Kosher salt to own taste
- freshly cracked black pepper to own taste
- 1 tablespoon of bacon grease or real butter, melted
- 8 slices thick sliced hickory smoked bacon
- 1 sweet Vidalia onion sliced
- 6 cups fresh green beans cleaned, stems removed
- 5 large red-skinned potatoes cut into bite-sized pieces
- 4 cups chicken stock + enough to cover
- kosher salt own taste
- freshly ground pepper own taste
- 1 tablespoon bacon drippings or real butter
Heat a medium-sized cast iron skillet on low to medium heat before adding thickly sliced pieces of hickory smoked bacon, cook slowly until bacon has browned and become crisp. Do not overcook the bacon.
Place the bacon on bakers rack to drain excess bacon grease and keep crispiness of the bacon.
Drain most of the bacon grease from the cast iron skillet and place on medium heat, add the sliced onions and cook for about 3 minutes time. Remove the cast iron skillet from the heat.
Place 6 cups of fresh clean, tips removed, and sliced green beans in a Dutch oven, and 2 slices of the reserved raw bacon add the cut up red-skinned potatoes, cover with about 4 cups of chicken stock or more if needed.
Add 1 tablespoon of bacon grease or unsalted butter, season the green beans and potato mixture with kosher salt and freshly ground black peppercorns to own taste.
Place the dutch oven on low heat and let slowly cook till potatoes and green beans are tender; about 35- 45 minutes.
Chop the 6 slices of crisp bacon and reserve till ready to serve.
Once the Southern-Style Green Beans and Red Potatoes are tender remove them from heat, place them in a serving bowl and sprinkle the top with chopped bacon.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018- 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms