Southern Green Beans
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Southern green beans with bacon and onions are a classic side dish made with simple ingredients and tons of flavor. The green beans —also known as string beans, snap beans, or snaps— simmer low and slow in a savory, smoky broth until they’re tender and full of rich Southern comfort.
I picked up this recipe from a Southern friend, and they’ve been a staple on our holiday table ever since. Finished with crispy bacon on top, this simple vegetable side dish is a must for holidays, Sunday dinners, or anytime you’re craving a cozy vegetable side dish.
Southern string beans are a must on Thanksgiving dinner table next to sweet potato cornbread, creamed spinach, brown sugar honey-glazed carrots, and roast turkey. But they also pair well with holiday ham, meatloaf, or really any main course.
Why you’ll love this recipe
- One-pot dish with minimal cleanup
- Made with simple, everyday ingredients
- Works with fresh beans or canned green beans
- Slow-simmered flavor without a lot of hands-on time
- A classic Southern side dish perfect for holidays, potlucks, and family dinners
Ingredient Notes
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Fresh green beans – Washed, dried, and trimmed. Cut them into 2–3 inch pieces for easier eating. You can also use canned green beans if you prefer (see below).
- Bacon – I recommend thick-cut bacon for the best flavor and texture.
- Onion – Yellow onion in my go-to but you can use a white onion if you prefer.
- Butter – Use salted or unsalted, depending on your preference.
- Minced garlic – Adds flavor to the broth.
- Tomato paste – Gives the dish some color, richness, and a depth of acidity.
- Salt and pepper – Season to taste, especially after the broth has reduced.
- Chicken broth – Provides a flavorful base for the beans to simmer in and soaks into the beans as they cook.
- Distilled white vinegar – Just a splash brightens the dish and balances the richness from the bacon and butter.
How to Make Southern-Style Green Beans
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Cook the bacon in a large pot or Dutch oven over medium-high heat. When the bacon is cooked but not crispy, remove one slice to a paper towel-lined plate and set aside for later. Continue cooking the remaining bacon until crispy. Then set it aside as well.
Freezer: These can be kept frozen for up to 3 months. It’s important to make sure they’re completely cooled first. Transfer them to a freezer-safe container or freezer bag for best storage.
Step 2: In the bacon grease, sauté the onions for 3-5 minutes, stirring frequently. Add the garlic and tomato paste and cook for another minute, continuing to stir frequently.
Pro Tip:
If you don’t have enough bacon grease left in the pot to saute the onions, add a tablespoon of butter.
Step 3: Add the green beans, butter, salt, and pepper. Toss to coat and let them heat through for 1-2 minutes. Pour in the broth, vinegar, and toss in the reserved piece of cooked-but-not-crispy bacon. Stir to combine and let that come to a boil.
Step 4: Reduce to medium-low heat and cover with a lid. Simmer for 30 minutes, remove the lid, stir it, and place the lid back on, leaving it cracked. Cook for another 30 minutes.
Step 5: Once the beans are just about cooked to your preference, remove the lid and let them simmer on medium-high heat until the liquid has reduced. Stir in reserved crispy bacon crumbles and allow that to cook for 1-2 minutes. Season to taste and enjoy!
Storage
Refrigerator: Store in an airtight container in the fridge for up to 4 days.
How to Reheat: Reheat on the stove or in the microwave. I suggest adding a splash of broth to the dish to loosen it up a bit and to prevent the beans from drying out.
Recipe Tips
- Wait to salt until the end. The broth and bacon add saltiness as they cook down, so always taste before adding extra.
- Don’t skip the long simmer. That’s how the beans soak up all the rich, smoky flavor and become melt-in-your-mouth tender.
- Have everything prepped. Things move quickly once you start, especially when cooking the bacon and aromatics.
- Double or triple the batch. These beans reheat well and are great for leftovers throughout the week.
Additions and variations
- Use canned green beans. A great time-saver! Just reduce the cook time to 15–20 minutes and skip covering the pot.
- Add diced potatoes. Toss them in during the last 15–20 minutes for a heartier dish.
- Spice it up. Add red pepper flakes or a pinch of cayenne for a touch of heat.
- Extra flavor. Simmer with a ham hock alongside (or instead of) the bacon.
- No bacon? Swap in sausage or diced ham instead.
More Holiday Side Dishes
- Caramelized Brussels Sprouts
- Crock Pot Cowboy Beans
- Green Beans Casserole
- Red Skin Mashed Potatoes
- Caramelized Brussels Sprouts
- Cheesy Potatoes with Corn Flakes
Southern Green Beans
Ingredients
- 5 slices thick cut bacon
- 1 large yellow onion diced
- 2-3 Tablespoons butter
- 1 ½ Tablespoons minced garlic about 5 cloves
- 1 teaspoon tomato paste
- 2 pounds fresh green beans tips removed and cut into 2-3 inch pieces
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper
- 3 cups low-sodium chicken broth
- 1 tablespoon distilled white vinegar
Instructions
- Heat a large Dutch oven, or large, deep skillet, over medium-high heat. Add bacon and cook. Using a slotted spoon or tongs, remove one slice of bacon when cooked, but not crispy, and set aside (for step 4). Cook remaining bacon until crispy and set aside on a paper-towel lined plate (for step 7).5 slices thick cut bacon
- Add diced onion and saute in the bacon fat for 3-5 minutes, stirring frequently. If not enough fat in the pan you can add a tablespoon of butter. Once the onion is translucent, add garlic and tomato paste and cook for another minute, stirring frequently.1 large yellow onion, 1 ½ Tablespoons minced garlic, 1 teaspoon tomato paste
- Add green beans, 2 tablespoons butter, and salt and pepper. Toss to coat green beans with onion butter mixture and cook for 2 minutes.2-3 Tablespoons butter, 2 pounds fresh green beans, 1 teaspoon salt, ¼ teaspoon black pepper
- Add chicken broth, vinegar, and reserved piece of bacon. Stir to combine. Allow to come to a boil, then cover and reduce heat to medium low. Cook for 30 minutes. Uncover, stir, and return the lid but leave it cracked; cook for an additional 30 minutes.3 cups low-sodium chicken broth, 1 tablespoon distilled white vinegar
- Check for preferred doneness. Beans with a slight crunch will be done between 60-70 minutes. For soft, mashable beans, you may need to cook for up to 90 minutes.
- Once beans are just about cooked to desired doneness, remove lid and simmer beans on medium high heat until liquid has reduced.
- Just before serving, crumble reserved bacon and stir it in, allowing it to cook for a minute or two to reheat bacon. Taste and add additional salt and/or pepper if needed.
Notes
Nutrition
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