Description
This Southern-Style Green Beans and Potatoes dish is a comforting classic that tastes like it has been simmering on Grandma’s stove all day. Tender baby potatoes and soft green beans are braised in a savory, seasoned chicken broth, creating a side dish that is packed with soul-warming flavor. Whether you use fresh, frozen, or canned beans, this easy one-pot recipe transforms simple ingredients into a delicious, melt-in-your-mouth staple perfect for Sunday supper.
Ingredients
The Veggies
- 1 lb baby potatoes (red or yellow), washed and halved
- 4 cups green beans (fresh trimmed, frozen, or canned/drained)
- 1 medium onion, diced
- 1 tablespoon minced garlic
The Braising Liquid & Seasoning
- 2 cups chicken broth
- 1 tablespoon sugar
- 1 teaspoon steak seasoning (like Montreal Steak Spice)
- 1 teaspoon black pepper
- Optional fat: 1 tablespoon butter, oil, or bacon grease (for sautéing)
Instructions
Sauté Veggies
In a large skillet or wide pot, add a splash of oil (or bacon grease) over medium heat.
Cook
Add the diced onion and halved baby potatoes. Sauté until the onions have softened and become translucent (about 5 minutes).
Combine Ingredients
Add the minced garlic, black pepper, steak seasoning, sugar, and chicken broth to the skillet.
Add Beans
Stir in the green beans. (Note: If using canned beans, drain them first).
Simmer
Bring the liquid to a bubble. Cover: Reduce the heat to low and cover the skillet with a lid.
Cook
Let the mixture simmer for about 25 minutes. Check: Cook until the potatoes are fork-tender and the green beans are soft and olive-green.
Finish
Remove the lid. Reduce: Let the beans simmer uncovered for a few minutes to allow the liquid to reduce slightly and concentrate the flavor (the “pot liquor”).
Serve
Taste and season with additional steak seasoning or salt if needed. Serve warm.
Notes
The Texture Goal: Don’t be afraid to “overcook” the green beans! Unlike crisp-tender stir-fry beans, Southern green beans are meant to be braised until they are very soft. This texture allows them to soak up the savory, salty broth.
The Sugar Trick: Don’t skip the tablespoon of sugar! It is a traditional Southern trick that balances the saltiness of the broth and enhances the natural flavor of the vegetables without making the dish taste sweet.
Potato Choice: Baby potatoes (waxier varieties like red or yellow) are best because they hold their shape during the long simmer. If using large Russets, peel and chop them into 1-inch chunks, but be gentle when stirring so they don’t crumble.
Meat Option: For an authentic smoky flavor, fry 2–3 strips of bacon in the skillet first. Remove the bacon, sauté the onions/potatoes in the bacon grease, and crumble the crispy bacon on top at the end.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop / Braising
- Cuisine: Southern American
Nutrition
- Serving Size: 1/6 of Recipe
- Calories: 140
- Sugar: 6g
- Sodium: 450mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: southern green beans, potatoes and green beans recipe, soul food sides, braised green beans, country style vegetables, easy side dish, gluten free dairy free sides