Green Beans and Potatoes

Southern cooking at its finest, this savory side dish features rich, layered flavors that are main course worthy. Infused with butter, bacon, and an insanely good broth, then cooked to tender perfection, this dish is always a crowd-pleaser.

Course Side

Cuisine American, Southern

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 410kcal

Author Imma

Ingredients

1 pound (450g) green beans, trimmed and halved
4 slices bacon, chopped
3 tablespoons (42g) unsalted butter
2 pounds (900g) medium-sized potatoes, halved
1 medium onion, chopped
3 cloves garlic, minced
2 cups (475ml) chicken broth (or vegetable broth)
1 teaspoon (5g) Creole seasoning
1 teaspoon (5g) salt
1 teaspoon (3g) white or black pepper

Instructions

Optional Step. Toss green beans into a large pot of lightly salted and boiling water. Blanch them for 2-3 minutes. Then, stop the cooking process by plunging them into a bowl of ice-cold water to stop the cooking process. Drain and set aside.
Add bacon pieces to a heavy-bottomed pot and sauté over medium heat until nice and crisp, about 5 minutes. Place on a paper towel to drain and set aside.
Add the butter. After it melts, add the halved potatoes, cut side down, and cook for about 2 minutes undisturbed so they can brown a little. Flip and cook for another 2 minutes, then remove from the pan.
Add in the chopped onion and sauté for about 3 minutes. Add the garlic and sauté for another minute.
Return the browned potatoes to the pan, then add the chicken broth, cover, and reduce the heat to medium-low. Cook covered for about 10 minutes.
Next, add the green beans, salt, pepper, and Creole seasoning, cover, and continue cooking for 10 more minutes. The potatoes and green beans should be tender but not mushy.
Adjust the seasoning, sprinkle in cooked bacon, and remove from the heat. Serve hot as a side, or enjoy it on its own.

Notes

Use a heavy-bottomed pot to prevent your ingredients from burning during the sauteing process. If you don't have one, stick close by as you saute, moving the ingredients around frequently and regulating the temperature as needed.
Please don't overcook the green beans. They should be tender but not mushy. Turn off the heat when they reach optimal tenderness.
If green beans are in season and you have an abundance, you can blanch a whole mess of them, then freeze them for up to three months. That way, when peak season is over, you'll still have delicious fresh green beans to make this dish with.
Use fresh, tender green beans. Avoid beans that are limp or have brown spots.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition