Here’s a classic Green Beans, Bacon & Potatoes recipe—simple, savory, and comforting. It works as a hearty side or a light main dish.
Green Beans, Bacon & Potatoes
Ingredients (serves 4)
- 1 lb fresh green beans, trimmed
- 1½ lb baby potatoes (red or Yukon gold), halved
- 6 slices bacon, chopped
- 1 small onion, diced (optional)
- 2 cloves garlic, minced
- Salt & black pepper, to taste
- Optional: red pepper flakes, fresh parsley
Instructions
- Cook the bacon
In a large skillet or Dutch oven, cook bacon over medium heat until crisp.
Remove bacon with a slotted spoon and set aside, leaving grease in the pan. - Cook the potatoes
Add potatoes to the bacon grease, season with salt and pepper.
Cover and cook 10–12 minutes, stirring occasionally, until fork-tender and lightly browned. - Add onion & garlic
Stir in onion (if using) and cook 2–3 minutes.
Add garlic and cook 30 seconds until fragrant. - Add green beans
Add green beans and 2–3 tbsp water or broth.
Cover and cook 6–8 minutes until beans are tender but still bright green. - Finish
Stir bacon back in.
Taste and adjust seasoning. Add red pepper flakes or parsley if desired. - Serve hot
Tips & Variations
- Southern-style: add a splash of chicken broth and simmer a little longer.
- Extra crispy: uncover during the last few minutes to brown potatoes more.
- Smoky boost: add a pinch of smoked paprika.
- Oven version: roast at 425°F for 35–40 minutes, adding green beans halfway.
If you’d like, I can also share a one-pan sheet-pan version, slow cooker method, or garlic butter upgrade.
