Southern Style Green Beans with New Potatoes

An old fashioned down home green beans side dish, cooked with new potatoes, bacon, onions, chicken broth and seasonings.  

Good old fashioned southern comfort food, it doesn't get much better than that!!!! If you're looking for a down home vegetable side dish then you must these Southern Style Green Beans & New Potatoes. When I think of a green bean side dish this recipe immediately comes to mind. 

I'm lucky that I have fresh bush beans and potatoes growing in our garden throughout the summer, so I can enjoy this dish anytime of the year. If you do not have a vegetable garden fresh green beans from the grocery store or farmers market are just as good.

They say bacon makes everything better!!! Well it's true and the bacon flavor really comes through in this dish. Green beans and new potatoes is really simple to prepare and only calls for a few ingredients, fresh green beans, new potatoes, onions, bacon, water and chicken bouillon. That's all you need to make this delicious dish., so let's get started. 

First wash the green beans under cold water and snap off the end and then snap the beans in half. Place in a bowl and set aside. 

In a large saucepan or medium or medium pot, cook the copped bacon over medium heat until it has rendered most of its fat and begins to brown. Add the chopped onion and saute until translucent, about 5 minutes.

Add the green beans and 

enough water  to cover the beans. Add one chicken bouillon cube (I used Knorr), garlic powder and salt and pepper to taste. Peel off a center strip of skin off each new potato. Add the potatoes to the green bean mixture. Bring the beans to a boil, reduce heat to low, cover and simmer until the beans and potatoes are tender (about 30-40 minutes). 

When the green beans and potatoes are cooked through, remove from heat  and transfer to a a serving bowl. Add additional salt and pepper if needed.  

Southern Green Beans & New Potatoes
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Ingredients:
4 - slices bacon, chopped 
1 - small onion, finely chopped
1 - 2 pounds fresh green beans, ends snapped 
enough water to cover the beans and potatoes
8 - 10 small new potatoes
1 - chicken bouillon cube (I use Knorr)
garlic powder, to taste
salt and pepper to taste

Directions: 
Wash the green beans under cold water and snap off the end and then snap the beans in half. Place the snapped beans in a bowl and set aside. 

In a medium or large saucepan (depending on how much beans you are cooking), cook the copped bacon over medium heat until it has rendered most of its fat and begins to brown. 

Add the chopped onion and saute until translucent, about 5 minutes. Add the cut green beans and enough water  to cover the beans. Add one chicken bouillon cube (I use Knorr), garlic powder and salt and pepper to taste. 

Using a knife or vegetable peeler, peel off a center strip of skin off each new potato. Add the potatoes to the green bean mixture. 

Bring the beans to a boil, reduce heat to low, cover and simmer until the beans and potatoes are tender (about 30-40 minutes). 

When the green beans and potatoes are cooked through, remove from heat and transfer the mixture to a a serving bowl. Add additional salt and pepper if needed before serving. 

servings: 4-6  

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