Ingredients (~6 servings)
- 3 slices smoked bacon
- 1 Tbsp bacon fat (rendered from bacon)
- 3/4 cup yellow onion, chopped
- 1 Tbsp garlic cloves, minced
- 2 1/2 cups fresh green beans, cut into 1 1/2 inch lengths
- 3 cups low-sodium chicken broth
- ~1 1/4 lbs small to medium red potatoes
- 3/4 tsp salt
- 1/4 tsp black pepper
- Pinch of red pepper flakes
Cook the Bacon and Reserve the Fat
Cook the bacon in a large Dutch oven over medium heat until crisp, flipping each slice halfway through.
Transfer to a paper towel-lined plate and blot off the excess grease; let cool and cut into 1/4-inch pieces.
Drain all the grease from the pot into a small bowl. Add 1 tablespoon back into the Dutch oven and put the extra grease in the fridge to harden for disposal later.
Sauté the Onion and Garlic
Turn the heat to medium-high and sauté the onion in the bacon fat until soft, stirring occasionally.
Add the garlic and cook until fragrant, about 1 minute.
Add Green Beans and Simmer
Stir in the green beans, chicken stock, and 1/4 teaspoon of black pepper, then cover.
Bring to a boil and let simmer for 30 minutes.
Prep and Add the Potatoes
While the green beans cook, scrub the potatoes and cut them into quarters or eighths for larger ones, or halves for smaller ones.
Make sure the potato pieces are similar in size so they cook evenly.
Add the potatoes to the pot. If they aren’t fully covered with liquid, pour in ~1 cup of filtered water.
Sprinkle the salt and red pepper flakes on top, cover the pot, and let simmer for another 20 minutes or until fork tender.
Finish and Serve
Transfer to a serving bowl and stir in about half of the crumbled bacon.
Garnish with the remaining bacon and a few grinds of black pepper; serve warm.
Southern Green Beans and Potatoes with Bacon
Ingredients
Ingredients (~6 servings)
- 3 slices smoked bacon
- 1 Tbsp bacon fat, rendered from bacon
- 3/4 cup yellow onion, chopped
- 1 Tbsp garlic cloves, minced
- 2 1/2 cups fresh green beans, cut into 1 1/2 inch lengths
- 3 cups low-sodium chicken broth
- ~1 1/4 lbs small to medium red potatoes
- 3/4 tsp salt
- 1/4 tsp black pepper
- Pinch red pepper flakes
Instructions
- Cook bacon in Dutch oven until crisp; transfer to paper towel and chop.
- Reserve 1 Tbsp bacon fat in pot.
- Sauté onions in fat until soft.
- Add garlic and cook 1 minute.
- Stir in green beans, chicken stock, and black pepper.
- Cover and simmer 30 minutes.
- Cut potatoes into uniform pieces.
- Add potatoes to pot, adding water if needed to cover.
- Sprinkle with salt and red pepper flakes.
- Simmer 20 minutes until potatoes are tender.
- Transfer to serving bowl.
- Stir in half the bacon.
- Garnish with remaining bacon and pepper.