This easy recipe is straight from Grandmother's kitchen! It's old fashioned comfort food the whole family will love. Try it served alongside deviled chicken.
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❤️ Why you'll love it
- Make them on top of the stove or in the crockpot.
- Even picky eaters will love this.
- They are delicious!
Southern style green beans and potatoes is a side dish everyone should have in their recipe box! Those snap beans get so tender and just soak up the flavor from the bacon and onions until they are mouthwateringly perfect.
The smell of them cooking is enough to make you want to gnaw on the door frame - seriously delish!
🧾 Ingredients
You can leave the sugar out for sure but there's not a lot and it really wakes up the flavor of the green beans and potatoes!
I use the baby potatoes - either red or Yukon Gold. If you are lucky enough to be close to the farmers market look for "new potatoes".
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
Step one
- Wash the beans by putting them in a large dishpan filled with cold water. Remove any stems.
- "Snap" them into smaller pieces.
- Wash the potatoes and rub them gently with your fingers. Be sure to get the dirt out of the little indentations. If there are any small sprouts break them off but don't peel the potatoes.
Step two
- Saute the bacon in a heavy dutch oven.
- Remove the bacon to a plate and set aside.
- Add the onions to the dutch oven and saute in the bacon grease until tender.
Step three
- Add the potatoes, beans, sugar, salt, and pepper to the big pot and then add water to cover.
- Bring to a boil on medium heat.
- Turn the heat down to keep the water at a simmer.
- Simmer for 45 minutes or until most of the liquid has evaporated.
- Stir in bacon before serving. Add a little butter if you like.
Slow Cooker Instructions
- Saute the bacon as directed. Remove to a plate, cover with plastic wrap and refrigerate.
- Saute the onions in the bacon grease until soft. Transfer the onions to a slow cooker.
- Add the green beans, potatoes, salt, pepper, and sugar.
- Add enough water to the slow cooker to come to the level of the top of the vegetables or slightly cover them
- Cover and cook on low for 8 hours or high for 4.
- Remove to a large bowl with a slotted spoon and stir in the bacon before serving.
🎥 Video
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
🥄 Equipment
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You'll need the following items to make this recipe successfully.
- Large pot or dutch oven
- Knife
- Cutting board
- Measuring cup and measuring spoons
🥫 Storage
Store the cooked green beans and potatoes in an airtight container in the refrigerator for up to five days. This dish does not freeze well.
💭 Tips
Expert Tip: Choose bright green string beans that feel firm and break with a "snap". Avoid any that have bruises or discoloration. Good beans will snap easily and cleanly when fresh.
- You can use canned beans if you like but they are not nearly as good. Use about 60 ounces that have been drained.
- For the best results always use fresh ingredients.
- If some of the potatoes are much larger than others cut them in half so they will cook evenly.
- Don't use russet potatoes - they break down during the long cooking time. Use either the little red potatoes (new potatoes) or the baby Yukon Gold potatoes
📖 Variations
- You can use chunks of ham or a ham bone instead of bacon but you'll need to cut back on the salt.
- You can use chicken stock or vegetable stock instead of water for even more flavor.
- A couple of cloves of garlic are good, too.
- Make this a main dish by slicing up some smoked sausage in it.
👩🍳 FAQs
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
Ham, ham hock, bacon, onion, garlic, cook them in chicken broth - or any combination! Be sure to add butter since fat carries and intensifies flavor.
Garlic, onions, seasoning salt, thyme, or crushed red peppers are some of my favorite seasonings for green beans.
Nothing. Those are all words for the same basic vegetable.
Related recipes
📞 The last word
- My mom grew yellow "wax" beans as well as the string beans. She'd mix them together in the pot and, let me tell you, the color combination was beautiful. If you can find both give it a try.
- If the beans have big, swollen spots it means they have started to produce big seeds and they're not going to be good.
- If they seem to be leathery they're old and dried out. Toss them.
- Add a little squeeze of lemon juice to brighten them up.
Mom always said many hands make light work. Snapping fresh green beans was something we did together.
We'd sit out on the porch, drink sweet tea, and talk while we snapped the big tub of string beans she'd collected from the garden. I'll tell ya, I got more out of those casual conversations than all of the "instruction" in the world.
Those casual moments are the times we learn the most about our kids, when we have the opportunity to listen and the opportunity to be heard. Our world would be a better place if we spent more time snapping beans and less time on Facebook.
📖 Recipe
Green Beans and Potatoes
Equipment Needed
Ingredients
- 6 slices bacon
- 2 pounds green beans
- 1 pound new potatoes
- 2 cups onion
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon black pepper
Instructions
Step one
- Wash the green beans and remove any stems.
- "Snap" them into smaller pieces.
- Wash the potatoes but don't peel them.
Step two
- Saute the bacon in a heavy dutch oven.
- Remove the bacon to a plate and set aside.
- Add the onions to the dutch oven and saute in the bacon grease until tender.
Step three
- Add the potatoes, green beans, sugar, salt, and pepper to the big pot and then add water to cover.
- Bring to a boil then turn heat down and simmer for 45 minutes or until most of the liquid evaporates.
- Stir in bacon before serving. Add butter if you like.
Slow cooker instructions
- Follow step one and two above.
- Add the potatoes, onions, green beans, salt, pepper, and sugar to the slow cooker.
- Add water until it just covers the beans.
- Cook on low for 8 hours or high for 4.
- Remove the green beans and potatoes to a serving bowl with a slotted spoon and stir in the bacon before serving.
Notes
- You can use canned beans if you like but they are not nearly as good. Use about 60 ounces that have been drained.
- For the best results always use fresh ingredients.
- If some of the potatoes are much larger than others cut them in half so they will cook evenly.
- Don't use russet potatoes - they break down during the long cooking time. Use either the little red potatoes (new potatoes) or the baby Yukon Gold potatoes
- You can use chunks of ham or a ham bone instead of bacon but you'll need to cut back on the salt.
- You can use chicken stock or vegetable stock instead of water for even more flavor.
- A couple of cloves of garlic are good, too.
- Make this a main dish by slicing up some smoked sausage in it.
- My mom grew yellow "wax" beans as well as the string beans. She'd mix them together in the pot and, let me tell you, the color combination was beautiful. If you can find both give it a try.
- If the beans have big, swollen spots it means they have started to produce big seeds and they're not going to be good.
- If they seem to be leathery they're old and dried out. Toss them.
- Add a little squeeze of lemon juice to brighten them up.
June Chandler
This looks really good and easy. Will have to try it out
Deborah
I grew up eating these. Always good. We still eat them. I do sometimes add a bit of chopped onion as well. So so good!