Green beans and new potatoes are a Southern staple, appearing on dinner tables throughout the South. Tender, seasoned green beans and creamy new potatoes simmered in a savory broth make for an easy, flavorful side dish that complements many meals.
This classic side is quick to prepare and full of comforting flavor. I often alternate this dish with other green bean recipes. The ingredients are simple: fresh snap green beans, small red or new potatoes, chicken broth, and a bit of bacon fat for depth. It’s an economical, one-pot side that delivers hearty vegetables and satisfying potatoes.
Ingredients
This one-pot Southern vegetable dish is packed with flavor. Serve it alongside meatloaf and a slice of cornbread for a complete, cozy meal.
- Fresh green beans (snap beans)
- New potatoes (small red or creamer potatoes)
- Chicken broth or stock
- Onion powder (or use chopped onion)
- Garlic powder
- Oregano or marjoram
- Bacon
- Butter
- Salt and pepper, to taste
If you prefer, sauté chopped onions in butter instead of using onion powder.
How to make green beans and potatoes
You don’t need to cook these for hours. If you like crisp-tender beans, the dish can be ready in about 20 minutes; for softer beans, simmer about 40 minutes. Follow these steps for consistent results:
- Rinse the green beans and potatoes. Snap or trim the ends of the beans; cut long beans in half.
- Place the beans in a bowl. Cut the new potatoes into halves or quarters so they’re bite-sized.
- Cut bacon into 1/4-inch pieces. In a large stockpot or Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon pieces and drain them on paper towels, leaving the rendered bacon fat in the pot.
- Move the stockpot off the heat for 3–4 minutes so the hot fat cools slightly. Then add the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot—this deglazing adds great flavor.
- After the bacon bits are incorporated into the broth, return the pot to the stove. Add the green beans, potatoes, garlic powder, onion powder (or sautéed onion), oregano, and butter.
- Bring to a gentle boil over medium-high heat for 5–8 minutes, then reduce heat to low, cover, and simmer until potatoes are fork-tender and beans reach your preferred texture (about 40 minutes for softer beans).
- Taste and season with salt, freshly ground black pepper, and a little extra butter if desired. Transfer to a serving dish, garnish with the reserved crispy bacon pieces, and serve with a slotted spoon so excess broth stays in the pot.
Recipe Tips
- If the liquid level drops while simmering, add a little more chicken broth or up to a cup of water. The broth should just barely cover the vegetables.
- Choose waxy potatoes—small Yukon Golds or fingerlings work well. Avoid russets or Idaho potatoes, which are starchier and can break down in the broth.
- If substituting fresh chopped onion for onion powder, sauté the onion with the bacon in a little butter and leave it in the pot when you add the broth.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stovetop or in a microwave-safe bowl until warmed through.
Southern green beans and new potatoes pair well with fried catfish, pot roast, meatloaf, or almost any main course. They make an easy, comforting side for family dinners and holiday meals alike.
More Southern favorite recipes
- Southern Greens
- Purple Hull Peas
- Fried Catfish
- Easy Skillet Cornbread
- Maple Pecan Carrot Souffle
- Speckled Butter Beans
If you make this recipe, please leave a comment and rating—I love hearing from readers!
Southern Green Beans and New Potatoes
Ingredients
- 1 pound fresh green beans, rinsed and snapped or cut in half
- 1 pound small red or new potatoes, rinsed and quartered
- ¼ pound bacon (about 4 thick slices)
- 1½ cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano or marjoram
- 3 tablespoons unsalted butter
- salt and pepper to taste
Instructions
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Rinse green beans and snap off the ends; cut in half if desired.
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Rinse and cut new potatoes into halves or quarters so they’re bite-sized.
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Cut bacon into ¼-inch pieces and cook in a large stockpot over medium heat until crisp. Remove the bacon and drain on paper towels.
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Remove the pot from heat and let it cool for a few minutes, then add the chicken broth and scrape up browned bits from the bottom of the pot.
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Return the pot to the stove. Add the green beans, potatoes, garlic powder, onion powder (or sautéed onion), oregano, and butter. Stir to combine and bring to medium-high heat for several minutes.
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Reduce heat to low, cover, and simmer until potatoes are fork-tender and beans reach desired tenderness (about 40–45 minutes for softer beans). Season with salt and pepper to taste.
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Serve with a slotted spoon, garnish with reserved bacon bits, and enjoy.
Notes
These green beans and new potatoes don’t need to simmer all day. Cook until the beans and potatoes reach the texture you prefer. Deglaze the pan carefully: after cooking bacon, allow the hot fat to cool slightly before adding broth to avoid splattering. Stir and scrape the bottom of the pot to incorporate the bacon flavor into the broth, then return to heat to finish cooking.
Nutrition Estimate
Calories: 309kcal
Carbohydrates: 19g