Green Beans and Potatoes

5 from 18 votes

This Green Bean and Potatoes recipe is seriously delicious. It’s made with bacon, potatoes, green beans, and aromatic seasoning. It’s the perfect satiating side dish for gloomy days. Pair it with a protein entrée for a more filling meal.

Prep Time5

Cook Time1

Total Time1 5

Course: Side Dish

Cuisine: American

Servings: people

Author: Brianna May

Equipment

Ingredients

7-8 slices bacon, diced
2 Tablespoons unsalted butter
1 yellow onion, diced
7-8 cloves garlic, minced
1 1/2 teaspoons granulated garlic
1 teaspoons Morton kosher salt, smoked paprika, & thyme
freshly cracked black pepper
1 14.5-ounce can chicken broth or stock
1 1/2 pound red potatoes, washed & cut into 1-inch cubes*
1 pound green beans, trimmed, & halved

Instructions

In a heavy pot or Dutch oven, fry the bacon over medium heat, stirring occasionally for about 10 minutes.
7-8 slices bacon, diced
Add the onion and butter. Sauté for 8-10 minutes.
2 Tablespoons unsalted butter, 1 yellow onion, diced
Add the fresh garlic, granulated garlic, salt, paprika, thyme, and pepper. Cook for 2-3 minutes or until fragrant.
7-8 cloves garlic, minced, 1 1/2 teaspoons granulated garlic, 1 teaspoons Morton kosher salt, smoked paprika, & thyme, freshly cracked black pepper
Deglaze the pot with the chicken broth. Bring to a boil.
1 14.5-ounce can chicken broth or stock
Add the potatoes and green beans. Stir.
1 1/2 pound red potatoes, washed & cut into 1-inch cubes*, 1 pound green beans, trimmed, & halved
Cover and reduce the heat to medium-low. Cook for 30-35 minutes or until the vegetables reach your desired tenderness. Add salt to taste.

Notes

Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Red Potatoes: Russet or yellow potatoes will both work well for this green beans and potatoes dish.
Green Beans: If you’re short on time, you can turn this recipe into a can green beans and potatoes dish. For this recipe, you will need about 30 ounces of canned green beans to replace the fresh ones. You can also use frozen green beans if you're in a pinch.
Don’t skip the bacon. The bacon adds a good amount of flavor to this dish and makes it feel more decadent.
Use fresh green beans. Fresh green beans are best for this recipe since you can cook them to your desired tenderness.
Trim green beans. The end bits of green beans are challenging to eat, so it's best to trim or snap them off before you use them in this green beans and potatoes dish.
Cook longer if desired. If you prefer softer veggies, you can cook this recipe for longer. You’ll need to periodically check the vegetables with a fork to see how tender they are.

Nutrition