Southern-Style Green Beans and Red Potatoes

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.

 

 

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. 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. Nothing like this delicious Southern-Style Green Beans and Red Potatoes can be rushed.

My lovely grannie, Nettie, was born and raised in Tennesse during a more simple time period with strong Southern family traditions and great simple Southern recipes that were deliciously filling and worth every bit of the extra time and attention of making them.

 

 

 

 

Southern-Style Green Beans and Red PotatoesNothing 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. If you haven’t had the pleasure of Southern-Style Green Beans and Red Potatoes, you have been missing

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 well. I don’t recommend using canned green beans in this slow-cooked recipe due to cook time; frozen would be the better pick.

 

 

 

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.

 

 

 

Ingredients needed 

  • Eight slices of thick-sliced hickory-smoked bacon
  • One large sweet Vidalia onion sliced
  • Six cups of fresh green beans, cleaned and cut or organically frozen
  • Five to six medium red-skinned potatoes cut into large bite-sized pieces
  • Three to four cups of chicken stock or enough to cover
  • Kosher salt to own taste
  • Freshly cracked black pepper to own taste
  • One tablespoon of bacon grease or real butter, melted

 

 

 

Equipment needed

  • Cast-Iron skillet or metal frying pan
  • Cutting board
  • Kitchen knife
  • Bakers rack
  • Measuring cups and spoons
  • Dutch Oven
  • Potholders

 

 

 

Pro Tips and Instructions:

  1. Make sure your seasoned cast-iron skillet is adequately heated before adding the bacon. 
  2. Reserve two slices of the eight slices of thick-sliced smoked bacon for later.
  3. You will want to cook the bacon slowly just until the bacon has become browned and crisp. Do not overcook the bacon.
  4. Place the cooked bacon on bakers rack to drain the excess bacon grease and keep the crispiness of the bacon.
  5. 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.
  6. Remove the cast-iron skillet from the heat.
  7. Be sure to clean the fresh green beans, and remove all tips before cooking.
  8. Place six cups of fresh clean, tips removed, and sliced green beans in a Dutch oven and two slices of the reserved raw bacon add the cut up red-skinned potatoes, cover with about 4 cups of chicken stock or dd a little more if needed.
  9. Add one 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.
  10. Place the dutch oven on low heat and let slowly cook until the potatoes and green beans are fork-tender; about 35- 45 minutes.
  11. Using a clean kitchen knife, chop the six slices of crisp bacon and reserve until ready to serve.
  12. Once the Southern-Style Green Beans and Red Potatoes are fork-tender, remove them from heat, place them in a serving bowl and sprinkle the top with chopped bacon.

 

 

 

 

 

 

Southern-Style Green Beans and Red Potatoes

 

 

 

 

 

5 from 25 votes
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.
Southern-Style Green Beans and Red Potatoes
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 

This wonderful recipe for Southern-Style Green Beans and Red Potatoes is 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.

Course: Side Dish
Cuisine: American, Southern
Keyword: bacon, Green Beans, Onions, Potatoes
Servings: 6 People
Author: hmccallum
Ingredients
  • 8 slices Thick-sliced hickory-smoked bacon reserve 2 raw slices
  • 1 Sweet Vidalia onion sliced
  • 6 cups Fresh organic green beans cleaned, stems and tips removed
  • 5 large Red-skinned potatoes cut into bite-sized pieces, skin on
  • 4 cups Organic Chicken stock + enough to cover
  • Kosher salt own taste
  • Freshly ground pepper own taste
  • 1 tablespoon Bacon drippings or real butter
Instructions
  1. Heat a medium-sized cast-iron skillet on low to medium heat before adding thickly sliced pieces of hickory smoked bacon, cook slowly until the bacon has browned and become crisp. Do not overcook the bacon.

  2. Place the bacon on bakers rack to drain excess bacon grease and keep the crispiness of the bacon.

  3. 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.

  4. 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.

  5. 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.

  6. Place the dutch oven on low heat and let slowly cook till potatoes and green beans are tender; about 35- 45 minutes.

  7. Chop the 6 slices of crisp bacon and reserve until ready to serve.

  8. 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.

 

 

 
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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.

 

 

 

 

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