Green Beans and Potatoes Recipe

Introduction

This comforting dish of green beans and potatoes combines crispy bacon, fragrant herbs, and tender vegetables in one pot. It’s a simple, flavorful side that pairs beautifully with a variety of main courses or can be enjoyed on its own for a cozy meal.

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 teaspoon Morton kosher salt, smoked paprika, & thyme
• Freshly cracked black pepper, to taste
• 1 (14.5-ounce) can chicken broth or stock
• 1 1/2 pounds red potatoes, washed & cut into 1-inch cubes
• 1 pound green beans, trimmed and halved

Instructions

1. Step 1: In a heavy pot or Dutch oven, fry the diced bacon over medium heat, stirring occasionally, until crisp and browned, about 10 minutes.
2. Step 2: Add the diced onion and unsalted butter to the pot. Sauté the mixture for 8-10 minutes until the onion is soft and translucent.
3. Step 3: Stir in the minced garlic, granulated garlic, salt, smoked paprika, thyme, and freshly cracked black pepper. Cook for 2-3 minutes until fragrant, stirring regularly to prevent burning.
4. Step 4: Deglaze the pot by pouring in the chicken broth. Bring the liquid to a boil, scraping up any browned bits from the bottom of the pot.
5. Step 5: Add the cubed red potatoes and halved green beans to the pot. Stir everything together to combine.
6. Step 6: Cover the pot and reduce the heat to medium-low. Let it cook for 30-35 minutes, or until the potatoes and green beans reach your preferred tenderness. Taste and adjust salt if needed before serving.

Tips & Variations

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• Add a splash of lemon juice or a sprinkle of fresh parsley at the end for a bright flavor contrast.
• Use waxy potatoes like red or Yukon gold for a creamier texture that holds its shape well.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of broth or water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare this dish ahead and refrigerate it. It’s best reheated gently to keep the vegetables tender and the flavors fresh.

What can I serve with green beans and potatoes?

This dish pairs well with roasted meats, grilled chicken, or as part of a vegetarian meal with grains like quinoa or rice.

Green Beans and Potatoes Recipe

Print Recipe

★★★★★

4.6 from 130 reviews

A hearty and flavorful one-pot dish combining crispy bacon, tender red potatoes, and fresh green beans simmered in a savory garlic and herb broth. Perfect for a comforting side or a light main, this recipe balances smoky, garlicky, and herbal notes to delight your taste buds.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Dairy

• 7–8 slices bacon, diced
• 2 Tablespoons unsalted butter

Vegetables

• 1 yellow onion, diced
• 7–8 cloves garlic, minced
• 1 1/2 pound red potatoes, washed & cut into 1-inch cubes
• 1 pound green beans, trimmed & halved

Spices and Seasonings

• 1 1/2 teaspoons granulated garlic
• 1 teaspoon Morton kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• Freshly cracked black pepper, to taste

Liquids

• 1 14.5-ounce can chicken broth or stock

Instructions

1. Fry the Bacon: In a heavy pot or Dutch oven, heat over medium and cook the diced bacon, stirring occasionally for about 10 minutes until it’s crispy and rendered of fat.
2. Sauté Onion and Butter: Add the diced yellow onion and 2 tablespoons of unsalted butter to the bacon. Cook, stirring occasionally, for 8 to 10 minutes until the onions become soft and translucent.
3. Add Garlic and Spices: Stir in the minced fresh garlic, granulated garlic, kosher salt, smoked paprika, thyme, and freshly cracked black pepper. Continue to cook for 2 to 3 minutes until the mixture is fragrant.
4. Deglaze with Broth: Pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Raise the heat to bring the liquid to a boil.
5. Add Potatoes and Green Beans: Add the red potato cubes and halved green beans to the boiling broth. Stir to combine all ingredients evenly.
6. Simmer the Vegetables: Cover the pot and reduce the heat to medium-low. Let the vegetables cook for 30 to 35 minutes, or until the potatoes and green beans are tender to your liking. Adjust salt to taste before serving.

Notes

• Use firm red potatoes for best texture as they hold their shape well when cooked.
• Adjust the amount of garlic and spices based on your personal preference for more or less intensity.
• You can substitute vegetable broth for chicken broth to make this dish vegetarian.
• For a smoky flavor, consider adding a pinch of smoked paprika or substituting bacon with smoked sausage.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: green beans and potatoes, bacon green beans, one pot vegetables, easy side dish, savory vegetable stew