Southern Green Beans and Potatoes with Vidalia Onion and Bacon

This recipe for Southern Green Beans and Potatoes is made with fresh green beans, new potatoes, onion, bacon, broth and butter.


  • 5 slices bacon
  • 1 medium Vidalia onion, diced (any sweet onion may be substituted)
  • 2 pounds fresh whole green beans, ends removed
  • 1 1/2 cups low-sodium chicken broth
  • 2 teaspoons garlic salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 pounds small red/new potatoes, halved
  • 2 tablespoons butter, cubed


  1. In a dutch oven or large pot over medium heat, cook bacon until crisp. Transfer bacon with a slotted spoon to paper towels to cool. Leave bacon fat in pan.
  2. Add diced onion to the bacon fat. Cook over medium heat for 2-3 minutes, or until onion softens.
  3. Add green beans, chicken stock, 1 teaspoon of garlic salt, and 1/4 teaspoon black pepper. Stir together. Lower heat to a simmer, cover and cook for 30 minutes.
  4. Uncover sprinkle 1/2 teaspoon garlic salt over beans. Arrange halved potatoes over the green beans. Dot tops of potatoes with cubed butter. Sprinkle remaining 1/2 teaspoon of garlic salt and 1/4 teaspoon pepper over top. Cover and simmer for another 30 minutes or until potatoes are done (fork-tender).
  5. Stir to incorporate. Crumble the cooked bacon and sprinkle over top. Serve warm.

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