These Southern Green Beans are so tasty, you’ll never have to convince everyone to eat their vegetables. They’ll be clamoring for more!
Green beans are, in my opinion, a highly underrated, vastly overlooked vegetable. Somehow, amidst the forests of lettuces, broccolis, kales, asparagus, and Brussels sprouts, people have often forgotten about the power of a green bean.
Think about it. When I mention the words ‘green beans,’ what comes to mind for you? Casserole, probably! Am I right? Some concoction of beans cooked down until almost mushy, doused in a can of cream-of-whatever soup, and notoriously not green after that process is done. Sadly, that type of recipe can lose the inherent flavor of the beans, let alone their sturdy texture and the ‘snap’ they can bring to a good vegetable side.
This style of green bean recipe dates back to the tradition of soul food, deeply embedded in Black culture. Prior to Emancipation, enslaved Africans used whatever limited resources they might have to build nourishing dishes that would sustain them through long hours of field labor. One of these dishes featured slow-cooked greens and beans simmered in a ‘pot liquor,’ or, as they called it, a potlikker—a stock made from leftover vegetables and undesired meat parts—all of which provided the workers with essential nutrients and much-needed energy to get through the day. Green beans simmered in flavorful broth is a soul food side dish that endures to this day. This recipe replicates the savory richness of potlikker with bacon, onion, and other flavorful, aromatic ingredients.
How can I change up the recipe?
As with any recipe, this one is simply a blueprint for you to adapt, catering to the tastes of your family and friends.
While this recipe calls for chicken broth, you can always omit the bacon and opt for vegetable broth to make this vegetable side truly plant-based. If you choose to retain the bacon, you can also play around with the varieties, although we do recommend thick-cut bacon for the meaty pieces it produces.
Much of the variation in Southern green beans lies in the seasoning used. Feel free to play around, adding ingredients like thyme, bay leaf, sage, and rosemary for a fresher-tasting take. For those who can take the heat, don’t shy away from throwing in some Cajun seasoning or even increasing the red pepper flakes and cracked pepper for a moderate kick.
How do I store leftovers?
If you work your way through a batch of Southern green beans and still find that you have leftovers, not to worry. Store any leftover beans in the broth and juices in an airtight container and refrigerate for up to 4 days. To reheat, add the leftovers to a saucepan and stir over medium-low heat until warmed through. Feel free to add a splash or two of broth if the dish looks dry.
For longer-term storage, place the cooled beans in a freezer-safe container with all the liquid and bacon, and freeze for up to 6 months. However, the frozen beans might become mushy when reheated, so they might be better used in a casserole or a soup rather than reheated and eaten on their own.
Serving suggestions
These green beans function wonderfully as a side dish in a ‘meat and three’ plate that’s often offered in the South. You can pair them with almost any entrée, but some classic options include Crispy Buttermilk Fried Chicken Tenders with The Best Mashed Potatoes, but also Brisket Sandwiches, Pimento Mac And Cheese and Baked Beans, Cornbread Casserole, some Country-Style Pork Ribs, Fried Catfish, and even some crunchy, Air-Fried Okra along with some Dirty Rice.
This side finds its place on any Southern table, no matter what you serve.
Ingredients
- 2 pounds fresh green beans
- 4 slices bacon diced
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon paprika
- 2 1/2 cups low-sodium chicken broth
- 1 1/2 tablespoons butter
- Salt and black pepper to taste
Instructions
- Wash the green beans, trim the ends, and snap them into pieces.
- In a large pot over medium heat, cook the diced bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the chopped onion and minced garlic to the bacon drippings. Sauté until softened, about 4-5 minutes, then stir in the red pepper flakes and paprika.
- Pour in the chicken broth and bring it to a gentle simmer over medium heat.
- Add the green beans back into the pot. Cover and reduce the heat to low; simmer for 35-45 minutes until the beans are tender but not mushy.
- If needed, drain any excess broth. Add the cooked bacon, stir in the butter, and season with salt and black pepper before serving hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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