Ah, that’s a classic hearty side combo—perfect with BBQ chicken legs! Here’s a way to make Green Beans, Bacon, and Potatoes that’s flavorful, comforting, and easy to throw together.
Ingredients (serves 4)
- 1 lb (450 g) green beans, trimmed
- 4–5 slices of bacon, chopped
- 1 lb (450 g) baby potatoes, quartered (or regular potatoes cut into 1-inch pieces)
- 1 small onion, diced (optional, for extra flavor)
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tsp smoked paprika or a pinch of red pepper flakes (optional)
- 1–2 tbsp olive oil or bacon drippings
Instructions
1. Cook the potatoes
- Place quartered potatoes in a pot of salted water.
- Bring to a boil and simmer 8–10 minutes until just tender (don’t overcook).
- Drain and set aside.
2. Cook the bacon
- In a large skillet over medium heat, cook chopped bacon until crispy.
- Remove bacon and set aside, leaving the bacon fat in the pan. (Add a bit of olive oil if needed.)
3. Sauté vegetables
- In the same skillet, add potatoes and cook 5–7 minutes, stirring occasionally, until golden and slightly crisp.
- Add onion and garlic, cooking another 2–3 minutes until fragrant.
- Add green beans and cook 5–7 minutes more until they are bright green and tender-crisp.
4. Combine and season
- Stir in the crispy bacon.
- Season with salt, pepper, and optional smoked paprika or red pepper flakes.
- Toss everything gently and serve hot.
Tips
- Extra crispiness: Roast the potatoes in the oven at 425°F (220°C) for 20–25 minutes before adding to the skillet.
- Make it smoky: Use smoked bacon or add a splash of soy sauce or Worcestershire sauce for depth.
- One-pan version: Cook everything together in a cast-iron skillet for fewer dishes.
If you want, I can also give a shortcut sheet-pan version where the potatoes, green beans, and bacon all roast together—super minimal cleanup and really flavorful.
Do you want me to do that?
