Go Back
–+ servings
A hearty serving of smoky baked beans, a Hog Wild BBQ favorite.

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings: 6 people
Course: Side Dish
Cuisine: American, Southern
Ingredients Method Notes

Ingredients
  

  • 2 lbs fresh green beans snapped and washed
  • 6 strips thick-cut bacon chopped
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 tsp sugar
  • 1/2 tsp red pepper flakes optional
  • 1 tbsp butter optional, for finishing
  • salt and black pepper to taste

Method
 

  1. Cook chopped bacon in a Dutch oven over medium heat until crispy. Remove bacon pieces and set aside, leaving the grease in the pot.
  2. Add diced onion to the bacon grease. Cook for 5 minutes until soft and translucent.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Add green beans and toss to coat in the bacon fat and onions.
  5. Pour in chicken broth. Add sugar, red pepper flakes, and black pepper. Bring to a boil.
  6. Reduce heat to low. Cover with lid slightly cracked and simmer for 45-60 minutes until beans are olive-green and very tender.
  7. Stir crispy bacon back in. Taste broth and add salt if needed. Stir in butter for a glossy finish.
  8. 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.

Tried this recipe?

Let us know how it was!