This Southern-inspired dish of Smothered Green Beans with Potatoes brings together smoky bacon, tender green beans, and hearty red potatoes all simmered in a savory beef broth. It’s seasoned with garlic, onion, and a touch of hot sauce, creating a comforting side that’s both flavorful and satisfying. Perfect as a side dish for family gatherings or holiday meals, this recipe is sure to become a favorite for its richness and ease. Enjoy the harmony of tender vegetables with the depth of smoky, savory goodness in every bite.
Why You’ll Love This Recipe:
Hearty and Flavorful: The combination of bacon, onions, garlic, and hot sauce infuses every bite with a savory, slightly smoky taste that’s hard to resist.
Perfect Texture: The long simmering time allows the green beans to get tender while the potatoes soak up the rich broth, making them soft but still intact.
Versatile Side Dish: This dish pairs wonderfully with a variety of main courses like roast chicken, pork chops, or grilled steaks.
Classic Southern Flavor: With ingredients like bacon and a touch of spice, it brings the essence of Southern cooking to your table.
Key Ingredients:
Thick-Cut Hickory-Smoked Bacon: Bacon adds richness and depth to the dish. Hickory-smoked bacon is recommended for its intense, smoky flavor, but you can use smoked sausage as a substitute if preferred.
Yellow Onion: The onion brings sweetness and depth to the broth. Slice it thinly so it softens quickly.
Beef Broth: Low-sodium beef broth provides a savory base without overwhelming the other flavors. You can substitute with chicken or vegetable broth if desired.
Fresh Green Beans: Fresh green beans offer the best texture and flavor. Aim for bright green beans without blemishes and trim them to 2-inch pieces for even cooking.
Red Potatoes: Red potatoes hold their shape well when cooked, which is ideal for this dish. Quartering them allows them to cook evenly and absorb the broth’s flavors.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
1. Cook the Bacon
Heat a Dutch Oven: Place chopped bacon in a medium-sized Dutch oven over medium heat. Cook until crispy, about 10 minutes, letting the fat render out for flavor.
Remove and Drain: Once crispy, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon drippings in the pot. (If you’re using smoked sausage instead of bacon, follow the same steps to render the fat.)
2. Sauté the Onions and Garlic
Add Onions and Garlic: To the reserved bacon drippings in the pot, add sliced onions and minced garlic. Cook over medium heat, stirring occasionally, until the onions are soft and translucent, about 2 minutes. This step builds a rich base of flavor.
3. Add the Green Beans and Seasonings
Combine Ingredients: Return the cooked bacon to the pot and add fresh green beans, a dash of hot sauce, kosher salt, crushed red pepper, and ground black pepper. Stir well to coat everything evenly with the seasonings.
Add Broth: Pour in beef broth, ensuring that the green beans are fully submerged. Bring the mixture to a simmer, then reduce heat to low. Cover and simmer for about 45 minutes, stirring occasionally, until the green beans are tender and flavorful.
4. Cook the Potatoes
Add the Potatoes: Once the green beans have simmered, increase the heat to medium and add the quartered red potatoes. Stir to incorporate.
Simmer Until Tender: Continue cooking for another 25 minutes, or until the potatoes are tender but still hold their shape. As they cook, the potatoes will soak up the seasoned broth, becoming soft and delicious.
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5. Serve and Enjoy
Garnish and Serve: Once the potatoes are tender, remove the pot from heat. Serve your Smothered Green Beans with Potatoes warm, garnished with extra ground black pepper if desired.
Serving Suggestions:
Smothered Green Beans with Potatoes is a versatile side dish that pairs well with a variety of main courses:
Roast Chicken: The savory flavors of this dish are an ideal match for the juicy, seasoned skin of roast chicken.
Pork Chops: Serve alongside grilled or pan-fried pork chops for a classic Southern meal.
Barbecue Ribs: The smoky bacon and hint of spice in the green beans complement the rich flavors of barbecue ribs.
Cornbread: Cornbread or a slice of crusty bread is perfect for soaking up the delicious broth.
Fried Catfish: For a true Southern spread, pair it with crispy fried catfish.
Storage and Reheating Tips:
Smothered Green Beans with Potatoes makes great leftovers and is easy to store and reheat.
Storage: Place any leftovers in an airtight container and refrigerate for up to 3 days.
Freezing: This dish can be frozen for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. You may need to add a splash of water or broth if the mixture has thickened in the fridge.
Recipe Variations:
Smoky Sausage Version: Substitute the bacon with smoked sausage slices, cooking them until browned before adding the onions and garlic.
Vinegar Kick: Add a splash of apple cider vinegar at the end of cooking for a tangy contrast to the rich flavors.
Spicy Version: Increase the amount of crushed red pepper or add diced jalapeños for extra heat.
Herbed Variation: Stir in fresh herbs like thyme or rosemary with the green beans for an aromatic twist.
Turkey Bacon Substitute: For a lighter option, substitute turkey bacon and use a bit of olive oil if there’s not enough fat in the pan.
Conclusion:
Smothered Green Beans with Potatoes is a comforting Southern classic that combines the hearty flavors of bacon, green beans, and potatoes in a rich, savory broth. Each bite is packed with tender green beans, creamy potatoes, and smoky bacon, making it the ultimate side dish for any occasion. Whether you’re serving it as a holiday side or a comforting weeknight dish, this recipe is sure to bring warmth and satisfaction to the table.
Give it a try, and enjoy the deliciously savory taste of Southern comfort in every bite!
Smothered Green Beans with Potatoes
Ingredients
- 4 slices thick-cut hickory-smoked bacon chopped; can substitute with smoked sausage
- 1/2 cup yellow onion sliced
- 2 teaspoons garlic minced
- 4 cups low-sodium beef broth
- 1.5 pounds fresh green beans cut into 2-inch pieces
- 1 tablespoon hot sauce adjust to taste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon ground black pepper
- 4 medium red potatoes quartered
- Ground black pepper for garnish (optional)
Instructions
- Place chopped bacon in a medium-sized Dutch oven over medium heat. Cook until crispy, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
- Add sliced onions and minced garlic to the reserved bacon drippings in the pot. Cook over medium heat until onions are soft and translucent, about 2 minutes.
- Return the cooked bacon to the pot and add green beans, hot sauce, kosher salt, crushed red pepper, and ground black pepper. Stir well to coat everything with the seasonings. Pour in beef broth, covering the green beans. Bring to a simmer, reduce heat to low, cover, and cook for 45 minutes, stirring occasionally.
- Add the quartered red potatoes to the pot and increase heat to medium. Simmer for another 25 minutes, or until potatoes are tender but hold their shape.
- Once the potatoes are tender, remove the pot from heat. Serve warm, garnished with extra ground black pepper if desired.