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Southern Green Beans with Bacon

Southern green beans with bacon simmer in chicken broth until very tender, with crisp bacon, softened onion, and garlic flavoring every bite. This stovetop side dish finishes with a quick uncovered simmer to bring the flavors together.
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Prep Time 10 minutes
Cook Time 56 minutes
Total Time 1 hour 6 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bacon slices, chopped
  • 1 yellow onion small, finely chopped
  • 1 cloves garlic minced
  • 2 lb fresh green beans trimmed
  • 2 cups chicken broth low-sodium
  • 0.5 tsp black pepper
  • 0.25 tsp kosher salt

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven or heavy pot, cook the bacon over medium heat for 8–10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and leave 2 tablespoons of bacon fat in the pot.
  3. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
  4. Add the garlic and cook for 30 seconds.
  5. Add the green beans, chicken broth, black pepper, and salt, then bring to a boil over medium-high heat.
  6. Cover, reduce the heat to low, and simmer for 35–45 minutes, stirring once or twice, until the beans are very tender.
  7. Crumble the bacon into the pot and stir.
  8. Simmer uncovered for 2 minutes before serving.

Notes

For the most tender beans, check them near the end of the simmer and cook until very tender. Refrigerate leftovers for 3–4 days; freezing is not recommended because the beans can become mushy. Turkey bacon can be used as a lighter alternative, though it may produce less bacon fat.