The Green Beans That Taste Like Home (and Hug You a Little)

Let me tell y’all something — these green beans? They ain’t fancy. They don’t need to be. They’re real food. The kind that doesn’t apologize for taking its time, bubbling away on the back burner like it’s got nowhere to be — and neither do you.

I grew up watching my mama and my granny throw these together without ever looking at a recipe. Just a big ol’ pot, a hunk of bacon, and the kind of patience you only learn from life and love and being raised right. They didn’t call it “slow food.” It was just…dinner.

Now, I know everybody’s got their version — and I respect that — but if you’ve never had green beans cooked low and slow in chicken broth until they practically fall apart, with crispy bacon stirred back in at the end? Baby, you’re in for a treat.

Why You’ll Keep Coming Back to This Pot

• That smoky bacon flavor—it runs all the way through every bite

• Velvety-soft green beans, not a crunch in sight (that’s on purpose)

• Cozy and nostalgic, like your church shoes and sweet tea

• Feeds a table, or just you for three straight lunches

• One pot, no fuss, and your kitchen’s gonna smell amazing

Let’s Break Down the Goods (and Sneaky Swaps if You Need ‘Em)

 Bacon

Use the thick stuff. None of that flimsy paper-thin stuff — you want bite and boldness. If you’re out, a ham hock or smoked turkey wing’ll do just fine, bless your heart.

 Onion + Garlic

Chopped yellow onion for that sweet base. Sliced garlic, not minced, because we’re not trying to be dainty here. These are green beans that stand their ground.

 Red Pepper Flake

Just a little pinch, y’all. Not enough to make your uncle sweat, but enough to make you go “hmm, what’s that?” You can leave it out, but it does add a nice little wink of heat.

 Fresh Green Beans

This ain’t the place for bagged steamables. Go ahead and snap off those ends and break ‘em in half while you’re catching up on your shows. It’s kinda therapeutic, really.

 Chicken Broth

This is the heart of the flavor. Low sodium works best ‘cause bacon’s already salty. Homemade? Even better. Store-bought? Ain’t nobody judging.

 Butter

Two tablespoons at the end makes everything silky and just a little indulgent. Trust me. Don’t skip it.

 Salt + Pepper

Wait ‘til the end to taste. Bacon and broth do a lot of heavy lifting here.

How To Cook ‘Em Like You’ve Been Doing It Forever

1. Fry up that bacon
   Toss it in a heavy-bottomed pot (a Dutch oven if you’ve got one) and let it get nice and crispy. Stir it around while you hum a little, maybe sip something cold. Once it’s good and golden, scoop it out and set it aside — don’t you dare toss that bacon grease.

2. Add onion and garlic to the party
   Right into the hot pot. Let the onion soften until it smells sweet and dreamy. Add the garlic and red pepper flake — give it about a minute. Just enough for your neighbor to peek in and say, “What are you making?”

3. Beans go in, broth goes in
   Stir in the green beans and pour in that broth. Toss in a pinch of salt. Crank the heat until it bubbles, then slap a lid on it, drop the heat to low, and let those babies simmer for 45 minutes to an hour. Low and slow — just how we like it.

4. Check on ‘em now and then
   Peek under the lid a couple of times. If things are looking dry, splash in more broth or water. Don’t stress — just keep ‘em cozy.

5. Finish strong
   When they’re soft enough to squish with the back of a spoon, stir in the butter and that beautiful bacon. Taste. Add more salt or pepper if it needs it. And there you have it — the beans of your dreams.

Make ‘Em Yours (Granny Won’t Mind)

• Add chopped red potatoes to make it heartier — great for picky eaters

• Toss in a smoked turkey leg if you’ve got one left from Thanksgiving

• A splash of apple cider vinegar at the end? Adds a little sparkle

• Feeling modern? Top with crispy fried shallots for crunch

• Want it spicier? A dash of hot sauce wakes everything up

How to Store ‘Em Without Losing the Love

Honestly? They taste even better the next day.

• Fridge: Store in a sealed container with all the broth — keeps 4 days easy

• Freezer: Yup, they freeze like a dream. Let cool, then stash in a freezer bag for up to 2 months

• To reheat: A saucepan on low with a splash of broth or water is best, but the microwave’ll do in a pinch

Come Sit Down, There’s Plenty

Look, I don’t know what kind of day you’ve had. But I do know this: a pot of these green beans on the stove makes things feel a little softer around the edges. Like maybe everything’s gonna be okay — or at least okay enough.

I hope you make these and think of someone you love — past or present. And if you’ve got a family twist, a secret ingredient, or just wanna share your memories, I’d love to hear it. That’s the beauty of food like this: it connects us.

Thanks for stopping by my kitchen. Don’t be a stranger.

Southern-Style Green Beans

Tender, savory, and simmered to perfection, these Southern-style green beans are slow-cooked with bacon and onion in rich chicken broth for a flavorful side dish that tastes like home. Perfect with any comforting meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Side Dish

Cuisine American, Southern

Servings 6

Calories 160 kcal

Ingredients

  

1x2x3x

• 4 slices thick bacon chopped
• 1 small yellow onion chopped
• 2 cloves garlic sliced
• 1/4 teaspoon red pepper flake
• 2 lbs fresh green beans trimmed and chopped in half
• 2 cups chicken broth
• 2 tablespoons butter
• Kosher salt and freshly ground black pepper to taste

Instructions

 

• In a large heavy-bottomed pot over medium heat, cook chopped bacon until crisp, about 10 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Do not clean the pot.
• Add chopped onion to the pot and cook for about 4 minutes, stirring frequently, until softened.
• Add sliced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
• Add green beans, chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour or until green beans are very tender. Check occasionally and add broth if needed.
• Stir in butter and the cooked bacon. Season with additional salt and pepper to taste.
• Serve warm and enjoy!

Notes

For even more Southern flavor, try adding a smoked ham hock or using homemade chicken stock. This recipe is perfect for holiday meals, Sunday suppers, or potlucks.

Nutrition

Calories: 160kcal

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