Words cannot even describe how good these beans are. I don’t even like green beans and I ate two HEAPING servings. This is the green bean recipe to end all green bean recipes. It’s especially perfect served with BBQ and deviled eggs!
This recipe comes to me from my friend Valerie, who is a wonderful cook. (So good in fact that she makes fantastic granola and nuts, which you can buy here!) She posted this family recipe the other day and my mom made it and my gosh. MY GOSH. Y’all should see the size of my second serving. Thank goodness I had dinner with my parents that night and discovered my dream green bean dish! I asked Valerie if she would mind me sharing the recipe and she said yes. It’s a rare day that I post someone else’s recipe but this simply cannot be beat. Thank you for sharing this gem with us, Valerie!
This dish is only a few steps but it does take some time. The green beans cook for an hour, not including the prep time so plan accordingly. Much of that is hands off time though. It’s really a very easy recipe!
Note: my mom cooked up a half batch. This recipe easily halves and doubles!
Southern Style Green Beans
4 lbs fresh green beans, thoroughly rinsed, ends trimmed, snapped in half and rid of any strings
1 large yellow onion, diced
6 slices bacon, cut into lardons
2 cloves garlic, finely minced or garlic powder to taste
2 quarts chicken broth
1 1/2 tsp favorite Seasoning Salt (Valerie suggests Fiesta Brand Chicken Rub)
½ stick unsalted butter
Salt & Pepper to taste
About 1 pound small red potatoes, halved
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In a large heavy dutch oven with lid, cook bacon until done but not too crispy. Remove from pan and drain on paper towels, leaving bacon drippings in pot.
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Add diced onion to the bacon drippings, sprinkle with a dash of salt, and cook for a couple of minutes. Add minced garlic and cook for another minute. Add green beans to the pot and combine everything well, allowing the beans to mingle with the onion and garlic for a couple of minutes.
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Add your seasoning salt, a few good cracks of freshly ground black pepper, pinch of kosher salt and garlic powder if using, then pour about 5- 6 cups of the broth over the beans and combine well. You want the liquid to rise to about ¾ way up the beans – but you don’t want them covered in the liquid. Bring to a boil then cover with lid, lower the temperature and simmer for about 30 minutes.
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Remove lid and add potatoes. Continue to simmer, stirring occasionally until beans and potatoes are fairly soft, another 30 to 45 minutes or so. During this time, you are allowing the liquid to ‘cook down’ and adding more broth as needed.
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When your beans have cooked down where they are nice & tender and just a bit of liquid remains in bottom of pot, add the butter and diced bacon and stir to combine. Taste for any final seasoning needed. Keep warm until serving time.
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Happy cooking,
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