Green Beans and Potatoes with Bacon
This rustic dish brings together tender green beans, soft potatoes, and crispy bacon, all seasoned with garlic, onion, and a touch of broth. It’s savory, satisfying, and pairs perfectly with roasted meats, grilled dishes, or even as a main on its own.
Prep & Cook Time
Prep Time: 10–15 minutes
Cook Time: 25–30 minutes
Total Time: ~40–45 minutes
Ingredients
4 slices thick-cut bacon, chopped
1 small onion, diced
2 garlic cloves, minced
3–4 medium Yukon Gold or red potatoes, cut into chunks
12 oz fresh green beans, trimmed (or use frozen, thawed)
1 cup chicken or vegetable broth
Salt & black pepper, to taste
Optional: red pepper flakes, a splash of vinegar, or smoked paprika
Instructions
1. Cook the Bacon
In a large skillet or Dutch oven, cook bacon over medium heat until crispy.
Remove with a slotted spoon and set aside on paper towels. Leave about 1 tbsp of bacon fat in the pan.
2. Saute Onion & Garlic
In the same pan, add onion and cook 2–3 minutes until translucent.
Add garlic and cook for 30 seconds more.
3. Add Potatoes & Simmer
Add chopped potatoes and saute for 2–3 minutes.
Pour in broth, cover, and simmer for 10–12 minutes or until potatoes are fork-tender.
4. Add Green Beans
Stir in green beans and season with salt and pepper.
Cover and simmer for another 8–10 minutes until green beans are tender (but not mushy).
5. Finish & Serve
Uncover and simmer off any excess liquid if needed.
Stir in crispy bacon. Taste and adjust seasoning.
Optional: Add a splash of apple cider vinegar or a pinch of smoked paprika for extra flavor.
Tips & Variations.
Make it a meal: Add cooked chicken, sausage, or eggs for extra protein.
Vegan option: Use plant-based bacon or skip it and boost flavor with smoked paprika or liquid smoke.
Don’t overcook: Green beans should still have a bit of bite.
Add herbs: Thyme or parsley go beautifully in this dish.
Frequently asked questions FAQs
Q: Can I use canned green beans?
A: Yes, but add them near the end since they’re already soft.
Q: What kind of potatoes work best?
A: Waxy potatoes like Yukon Gold or red potatoes hold their shape best, but russets work too for a softer texture.
Q: Can I make it ahead of time?
A: Yes! Reheats well. Store in the fridge up to 4 days.
Q: Can I cook this in a slow cooker?
A: Absolutely. Saute bacon, onion, and garlic first. Then add all ingredients to a slow cooker and cook on LOW for 4–5 hours.
Nutritional Information
Approximate values:
Calories: ~210
Protein: 7g
Fat: 10g
Carbs: 22g
Fiber: 4g
Sugar: 3g
Sodium: ~420mg