Forget the snappy, bright-green beans you see on garnish plates. Real Southern green beans are a labor of love—slow-braised until they’re melt-in-your-mouth tender and swimming in a savory broth of bacon and onion.
This is the side dish that usually ends up being the star of the plate. The secret is the ‘low and slow’ simmer, letting the beans soak up every drop of smoky, porky goodness. And a pro tip: don’t you dare toss that ‘pot likker’ at the bottom. That’s liquid gold, and it’s the reason we keep the cornbread close by.
Authentic Southern Green Beans with Bacon
Slow-braised green beans cooked low and slow with bacon, onion, and chicken broth until meltingly tender. True Southern comfort food with that famous "pot likker" perfect for soaking up with cornbread.
Ingredients
Method
- Cook chopped bacon in a Dutch oven over medium heat until crispy. Remove bacon pieces and set aside, leaving the grease in the pot.
- Add diced onion to the bacon grease. Cook for 5 minutes until soft and translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Add green beans and toss to coat in the bacon fat and onions.
- Pour in chicken broth. Add sugar, red pepper flakes, and black pepper. Bring to a boil.
- Reduce heat to low. Cover with lid slightly cracked and simmer for 45-60 minutes until beans are olive-green and very tender.
- Stir crispy bacon back in. Taste broth and add salt if needed. Stir in butter for a glossy finish.
- Serve warm with cornbread to soak up the pot likker.
Notes
Storage: Leftovers keep in the fridge for 4-5 days. Flavors improve the next day. Freezes well for up to 3 months. Pro Tip: Don't throw away the liquid at the bottom — that "pot likker" is packed with vitamins and flavor! Variation: Use a smoked ham hock instead of bacon for even deeper flavor. Simmer the ham hock in broth for 1 hour before adding the beans.
