Green Beans And Potatoes

Southerners sure know how to take a veggie and make it ridiculously tasty. This green bean-potato mashup dish is no exception. If you’re struggling to get your kids (or your husband 😂) to eat veggies, this dish is a real winner.  This dish is pretty effortless, too. A little sauteing before adding the broth, putting on the lid, and letting it simmer to beautiful perfection is all it takes. 

Ingredient List

How to Make Green Beans and Potatoes

Prep Ingredients

Blanch – Optionally, toss the green beans into a large pot of boiling water and blanch for 2-3 minutes. Then, plunge cooked green beans into a bowl of ice-cold water to stop the cooking process. Drain and set aside. (Photos 1-2) Saute – Add bacon pieces to a heavy-bottomed pot and sauté over medium heat until crispy, about 5 minutes. Place on a paper towel to drain and set aside. (Photos 3-4) Potatoes – Add the butter. After it melts, add the halved potatoes, cut-side down, and cook for about 2 minutes undisturbed so they can brown a little. Flip and cook for another 2 minutes, then remove from the pan. (Photos 5-6) Aromatics – Add the chopped onion and sauté for about 3 minutes. Toss in the garlic and cook for another minute. (Photo 7)

Assembly

Simmer – Return the browned potatoes to the pan, then add the chicken broth, cover, and reduce the heat to medium-low. Cook covered for about 10 minutes. (Photos 8) Green Beans – Next, add the green beans, salt, pepper, and Creole seasoning, cover, and continue cooking for 10 more minutes. The potatoes and green beans should be tender but not mushy. (Photos 9-10) Serve – Adjust the seasoning, sprinkle in cooked bacon, and remove from the heat. Serve hot as a side or enjoy on its own.

Method & Flavor Twists

Recipe Notes

Make-Ahead Instructions

You can make this dish a day or two ahead of time and store it in the fridge in an airtight container. When ready to serve it, reheat individual portions in the microwave. Or heat the whole shebang on the stovetop over medium-low heat until warmed through.

Serving and Storage Instructions 

Serve this deliciousness hot off the stove. Refrigerate leftover green beans and potatoes for 3-5 days in an airtight container. They’ll also last in the freezer for 2-3 months.

What Goes With Green Beans and Potatoes

This perfect side dish pairs well with classic Southern main courses like fried chicken livers, smothered pork chops, or chicken fried steak. And don’t forget the tall, cold glass of sweet iced tea. 😉

More Savory Green Bean Recipes to Try