Recipes,  Sides,  Southern,  Vegetables

Southern-style Green Beans

Green beans are a favorite of mine – grilled, roasted, steamed, sauteed – always delicious and enjoyed by the kids. But sometimes I crave them softer and more unctuous, and only a long-cooking time can coax out that level of flavor. I made these for Sunday dinner a few days ago, and served them alongside a baked ham. There’s an element of┬ánostalgia in a meal like this…it’s comforting, delicious and feels like home – all on a plate of simple food.

Southern-style Green Beans
Author: Kate Wagner
Serves: 8
I was a little apprehensive to make these beans for my kids, because they loathe mushy food, so instead of the classic mushy green beans, I sought to find the middle ground and I was successful! These beans have all the flavor of long-simmered, but I only cooked them for 45 minutes, so they still retained texture and shape. Happy cooking!
  • 6 sliced Bacon, chopped
  • 1 Onion, yellow, sliced thin
  • 1 tsp Kosher salt
  • 6 cups Chicken broth, low-sodium or homemade
  • 2 lbs. Green beans, trimmed
  • Additional salt and pepper to taste
  1. Heat a Dutch oven over medium heat, add the bacon and stir while it starts to render fat. Once you start to see some bacon fat, add the onions and Kosher salt.
  2. Reduce heat to low and let the bacon and onion slowly cook, stirring occasionally, for about 10 minutes, until onion is lightly browned.
  3. Add chicken stock and green beans to the pot. Mix in with bacon and onion, and cover the pot.
  4. Cook for 45 minutes – 1 hour, until beans are soft. If you prefer them softer, continue to cook until the texture is to your liking.
  5. Taste the beans and add salt and pepper if desired. I like to add another 1/2 tsp Kosher salt at this point. Serve immediately.


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