Southern Green Beans with Bacon and Onion
Slow-simmered green beans with smoky bacon and tender onions — this Southern side dish is full of rich flavor and cozy nostalgia.
Equipment
- Large pot or deep skillet
- Slotted spoon
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 2 pounds fresh green beans, trimmed
- 6 slices bacon, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- 1 tbsp butter (optional)
Instructions
- Heat a large pot over medium heat. Add chopped bacon and cook until crisp and golden. Use a slotted spoon to remove the bacon, leaving about 2 tablespoons of drippings.
- Add diced onion to the bacon drippings and cook for 3–4 minutes, until tender and lightly golden. Stir in minced garlic for 30 seconds, just until fragrant.
- Drop in your trimmed green beans and pour in the chicken broth. Season with salt, pepper, and red pepper flakes if you like a little heat.
- Cover the pot and reduce the heat. Let the beans simmer gently for 45–60 minutes, stirring occasionally. They’ll absorb all that smoky, savory goodness.
- Stir in the cooked bacon and, if you’re feeling indulgent, a tablespoon of butter. That final touch gives the beans a rich, glossy finish.
- Spoon the beans into a serving bowl and pour the broth over the top. Serve warm — they’re perfect with crispy fried chicken, mashed potatoes, or cornbread.
Notes
For extra depth, add a splash of apple cider vinegar or a dash of smoked paprika at the end of cooking. This dish gets even better the next day!