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, 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. 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 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.
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-cut bacon slowly simmered to perfection. If you haven’t had the pleasure of Southern-Style Green Beans and Red Potatoes, you have been missing out.
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. It will still turn out well. I don’t recommend using canned green beans in this slow-cooked recipe due to the cooking time.
Cast-Iron skillet or metal frying pan
Measuring cups and spoons
- Cast-iron skillet or metal skillet
Ingredients needed for Southern-Style Green Beans and Red Potatoes
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 its taste.
One tablespoon of bacon grease or real butter, melted.
Pro Tips for Southern-Style Green Beans and Red Potatoes
Make sure your seasoned cast-iron skillet is adequately heated before adding the bacon.
Reserve two slices of the eight pieces of thick-sliced smoked bacon for later.
You will want to cook the bacon just until the bacon has become browned and crisp. Do not overcook the bacon.
Place the cooked bacon on the baker’s rack to drain the excess bacon grease and keep the bacon’s crispiness.
Drain most of the bacon grease from the cast iron skillet and place it on medium heat. Add the sliced onions and cook for about 3 minutes.
Remove the cast-iron skillet from the heat source until it is needed.
Be sure to clean the fresh green beans and remove all tips before cooking.
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.
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 your taste.
Place the dutch oven on low heat and slowly cook until the potatoes and green beans are fork-tender; about 45 minutes.
Using a clean kitchen knife, chop the six slices of crisp bacon and reserve until ready to serve.
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
- 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
- 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.
- Place the bacon on baker's rack to drain excess bacon grease and keep the crispiness of the bacon.
- Drain most of the bacon grease from the cast iron skillet and place it on medium heat. Add the sliced onions and cook for about 3 minutes. Remove the cast-iron skillet from the heat.
- Place 6 cups of fresh clean, tips removed, sliced green beans in a Dutch oven, and 2 slices of the reserved raw bacon. Add the cut-up bite-sized 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 your own taste.
- Place the dutch oven on low-medium heat and slowly cook until the potatoes and green beans are tender; about 45-50 minutes.
- Chop the 6 slices of crisp bacon and reserve until 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.
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.Please read the actual blog post for further information and tips for this recipe before submitting questions
If you enjoyed this recipe, here are a few others you might want.
- Lemony Green Beans are quick and easy to make using an Instant Pot or pressure cooker. Lemony Green Beans are the perfect side for almost any meal and take only about 10 minutes to make using an electric pressure cooker or Instant Pot.
- Green Bean Casserole Do you love Green Bean Casserole but hate the thought of using frozen or canned green beans, canned Cream of Mushroom Soup that’s high in salt, or those over-processed canned French Fried Onions? I have the perfect cure for you.
- Green Beans Sausage and Potatoes are delicious, flavorful, old-style comfort food at its finest, made with fresh organic green beans, Italian sausage meatballs, organic small red potatoes, and onions, and simmered in a tomato broth.
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