Southern green beans are the ultimate comfort food side-dish.
Green beans are slow-cooked with smokey bacon and onions until tender-crisp with just a hint of sweetness.
- This recipe is always a hit around the dinner table!
- It’s a simple and comforting dish.
- Simmering the beans in broth makes them flavorful and hearty.
- Southern green beans evoke all the flavors of soul food!
What You’ll Need for This Recipe
Green Beans: Fresh green beans are best and are firmer than canned or frozen. Frozen green beans don’t have to be thawed. Canned green beans should be drained and rinsed before using.
Bacon: Bacon adds fat and flavor to this recipe—use any kind of bacon, including hickory, applewood, or maple. Save leftover bacon grease to saute mushrooms.
Broth: Chicken or turkey broth adds savory flavor in Step 4. You can also use bouillon cubes if time is short.
Variations: Saute diced potatoes, sundried tomatoes, water chestnuts, or thin slices of carrots in Step 3. Serve with extra bacon crumbles on top or a sprinkle of parmesan cheese. Squirt a little lemon juice over the top before serving to brighten the flavors.
How to Make Southern-Style Green Beans
- Fry the bacon until crisp. Then sauté the onions in bacon fat until softened.
- Add the remaining ingredients (recipe below) and simmer until tender.
- Toss with the reserved bacon, season, and serve.
Leftovers and Storage
- Make Southern style green beans up to 3 days ahead and keep them covered in the refrigerator until ready to reheat on the stovetop on medium heat.
- Keep leftover Southern green beans in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. Use leftovers in a green bean casserole.
- Freeze in a zippered bag for up to 3 months. Reheat them in a pot with fresh chicken broth on medium heat.
More Green Beans Favorites…
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Southern Green Beans
Southern green beans are a simple side dish that is savory, smoky, and sweet.
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Cut the beans into 1 ½ inch pieces.
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In a large skillet over medium heat, add the bacon and fry until crisp. Transfer to a paper towel lined plate reserving the bacon fat.
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Add the onion, and cook stirring frequently until it begins to soften, about 3 to 4 minutes.
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Add the green beans and garlic and cook for 5 minutes. Stir in the broth, cover, and let simmer for 30 to 60 minutes or until tender.
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Uncover, and add the bacon, salt, and pepper. Simmer uncovered for an additional 15 to 20 minutes or until most of the liquid has evaporated.
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Taste and season with additional salt and pepper if desired.
Leftovers will keep in an airtight container in the refrigerator for 3 days and in the freezer for 3 months.
Calories: 85 | Carbohydrates: 10g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 614mg | Potassium: 320mg | Fiber: 3g | Sugar: 5g | Vitamin A: 788IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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