Southern Style Green Beans with New PotatoesSouthern style green beans, whether made alone with sauteed onion and bacon, or with the addition of potatoes as show above, are a well loved side dish in this part of the country.
When fresh green beans are at peak in my garden, or in season and available in abundance at the grocery store, those are what I prefer to cook. When I run out of those, or when it's off season, frozen or canned green beans are a perfectly acceptable substitute. The ones pictured above are actually fresh beans from my garden that I froze! If using fresh or frozen beans, be sure to saute them in the cooked bacon and onion for a bit first, then add the potatoes and enough chicken broth to the pot to cover.
Hands down, my number one favorite way to enjoy fresh green beans is the old fashioned slow stewed way. Oh my goodness, just the aroma of those stewing on the stove will bring you right back to grandma's kitchen! But, when we don't quite have enough time for that, this shortcut version makes a wonderful stand-in. I love green beans and even on occasion I even them just lightly steamed, and tossed with just a bit of butter, salt and pepper, but we really enjoy them done this way for most weeknight meals - not only with fresh, but with frozen and canned too. You may also omit the potatoes, which is actually the way that I cook them most often, especially when serving potatoes or another starch on the side.
|Green beans cooked down with bacon and onion and served with a side of potatoes instead.|
Amounts given are just estimates - use more or less bacon and onion according to your taste.
Here's how to make them.
Recipe: Southern Style Green Beans with New Potatoes©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings
- 3 to 4 slices of bacon
- 1/4 of a small onion, coarsely chopped
- 3 to 4 cups of fresh or frozen cut green beans,
- 4 to 6 tiny new or 3 small red potatoes
- Chicken stock, to cover
- Kosher salt and freshly cracked black pepper, to taste
Using kitchen shears, cut up the bacon directly into a large saucepan and cook over medium high heat until it begins to brown. Add the onion and cook until softened, stirring occasionally.
If using fresh or frozen beans, saute them in the cooked bacon and onion for a bit first. Cut away a strip around the center of the new potatoes or if using small red potatoes, cut them into a medium dice; add to the beans. Pour over enough chicken broth to cover. Bring to a boil, reduce heat, cover, and let them low simmer for about 15 to 20 minutes, or until potatoes are tender.
Taste and add salt and pepper if needed.
Cook's Notes: May substitute canned whole white potatoes or also excellent with the potatoes omitted. If using fresh green beans, remove the ends and snap in half or cut; rinse and set aside. May also substitute 2 cans of cut green beans, reserving the liquid. If using canned beans, add the beans with their liquid, to the cooked bacon and onion. Add the potatoes and enough chicken broth to cover. Bring to a boil, reduce heat, cover, and let them low simmer for about 15 to 20 minutes, or until potatoes are tender. Amounts given are just estimates - use more or less according to your own taste. Also good with ham or andouille sausage.
Requires Adobe Reader - download it free!©Deep South Dish
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Classic Green Bean Casserole
Southern Style Creamed Peas
Summer Squash Casserole
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.