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Cooked low and slow, like my Aunt Helen taught me—bacon, butter, and no rush.
I know green beans aren’t exactly the flashiest thing on the dinner table. Nobody ever says, “Ooooh, did you try the green beans?!”
But these? These are different. These are Sunday dinner beans. These are “I’ll just have a little more” beans. The kind that simmer for an hour, get all cozy with bacon and onion and chicken broth, and come out tasting like somebody loves you.
I’ve been making these for years now. I didn’t invent ’em—Lord knows women smarter than me were cooking this way long before—but this is the version I come back to over and over. It’s simple, solid, Southern comfort in a pot.
Why I Love These Beans (And You Probably Will Too)
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They’re soft. Not mushy, but soft like they’ve been listening to Otis Redding for an hour.
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They’ve got flavor for days—thanks to bacon grease, broth, and just enough garlic to make you feel like you did something fancy.
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They go with literally everything: roast chicken, ham, meatloaf, even a cold turkey sandwich.
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Leftovers? Even better the next day.
What You’ll Need (And What You Can Sub in a Pinch)
Here’s the good news: You don’t need anything fancy. If you’ve got bacon, green beans, and a little bit of patience—you’re halfway there.
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4 slices thick-cut bacon, chopped
– Thin bacon is fine, but thick holds up better after a long simmer. Turkey bacon? Eh. It’ll work, but it won’t be the same. -
1 small yellow onion, chopped
– If your onion’s a little big, it’s fine. It all cooks down anyway. -
2 garlic cloves, sliced
– Slice them instead of mincing. Nobody wants burnt garlic bits. -
¼ teaspoon red pepper flakes
– Not enough to make it spicy, just enough to make it interesting. -
2 lbs fresh green beans, trimmed and cut in half
– Yes, you can use frozen. Just skip the boiling part and drop them in once the onion’s cooked. -
2 cups chicken broth
– Low sodium is fine. Or vegetable broth. Or water in a total pinch—but broth adds the good stuff. -
2 tablespoons butter
– For richness. I don’t question it. I just do it. -
Salt & pepper, to taste
– Don’t be shy here. Beans need seasoning, period.
How to Make ‘Em
1. Cook the bacon
Grab your favorite heavy-bottomed pot (Dutch oven if you’ve got it). Add your chopped bacon and cook over medium heat until crispy and browned, about 10 minutes. Stir it now and then—don’t wander off and burn it like I’ve done once or twice.
Scoop the bacon out and set it aside on a paper towel. Leave all that glorious bacon grease in the pot. That’s where the magic lives.
2. Soften the onion
Toss your chopped onion into the pot and cook it in the bacon fat. Give it about 4 minutes, stirring often, until it looks soft and smells like something good is happening.
3. Garlic and heat
Add in your sliced garlic and red pepper flakes. Stir just until fragrant—maybe a minute, tops. You don’t want brown garlic. That’s a hard pass.
4. Bring on the beans
Add your trimmed green beans, pour in the chicken broth, and throw in a pinch of salt. Bring it up to a good boil, then cover the pot and lower the heat.
Let it simmer low and slow for 45 minutes to an hour. Stir it once or twice, and if it looks dry, splash in a little more broth. The beans should be totally tender—not squeaky, not crunchy, but soft and seasoned all the way through.
5. Finish with butter and bacon
Once the beans are cooked down and the liquid’s mostly absorbed, stir in the butter and reserved bacon. Let the butter melt and coat everything in goodness.
Taste, season with more salt and pepper if needed, and that’s it. You’re done. And your kitchen smells like home.
Serving Tips
These are potluck gold. They’re also perfect for Thanksgiving, Easter, Sunday dinners, or a random Thursday night when you just want something warm and real.
I serve mine with mashed potatoes and meatloaf a lot. Or with pork chops and cornbread. Sometimes just a scoop of these beans and a piece of leftover roast chicken is enough to call it dinner.
Leftovers? Oh yes.
If you’re lucky enough to have leftovers:
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Fridge: Store ’em in a covered container. They’ll keep for 3–4 days.
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Reheat: Warm gently on the stove or microwave with a splash of broth or water.
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Freeze: You can freeze them, but I’ll be honest—they’re best fresh or next-day.
Final Thoughts from My Kitchen Table
Look, I know it’s just green beans.
But sometimes it’s the simple things, you know? A dish that takes its time. That smells like family. That reminds you that food doesn’t have to be complicated to be really good.
So if you’ve never had green beans like this—really had them—promise me you’ll try it. Give them a long simmer, and let them work their slow, bacon-y magic. You might just start looking at green beans differently.
And if you do make them, come back and tell me how it went. Did you sneak a bite straight from the pot like I always do? Did your picky eater ask for seconds? Did your Southern grandma give it the nod of approval?
Either way, I’m rooting for you.
Southern-Style Green Beans
Ingredients
- 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 halved
- 2 cups chicken broth
- 2 tablespoons butter
- Kosher salt and black pepper, to taste
Instructions
- In a large pot, cook chopped bacon over medium heat until crispy, about 10 minutes. Remove bacon and set aside; keep bacon grease in the pot.
- Add chopped onion and cook until soft, about 4 minutes. Stir in sliced garlic and red pepper flakes, and cook until fragrant, about 1 minute.
- Add green beans and chicken broth with a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes until very tender. Add more broth if needed during cooking.
- Stir in butter and reserved bacon. Season with salt and pepper to taste. Serve warm.