There’s no way to go wrong with these southern green beans. Sure, they’re decadent. They’re supposed to be. They’re sweet, smoky, and tender (and with a little kick if you opt to add a bit of red pepper flake). They aren’t meant to be super-duper healthy. You start out with a lot and you end up with very little. Or none.
These are what baby green beans want to be when they grow up. They want to be surrounded by tasty, smoky bacon. Packed with flavor, I love these southern green beans. Also try my potato and green bean salad.
Southern Green Beans
- 6 slices thick-cut bacon chopped into one inch pieces
- 2 pounds fresh green beans trimmed
- 6 cups chicken broth
- 2 tablespoons garlic powder or less, to taste
- 1-2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 1/2 stick unsalted butter
- Red pepper flake to taste, optional
- Heat a large Dutch oven over medium-high heat.
- Add the bacon and cook until done (but not crisped). Remove to a paper towel-lined plate.
- Remove all but two tablespoons of the bacon drippings.
- Add the beans and stir to coat. Cook for about a minute.
- Add the bacon back to the pot, along with the broth, garlic powder, salt and pepper, and red pepper (if desired).
- Bring to a boil, then reduce heat to a simmer and continue simmering until the beans are tender, about 30 minutes.
- Add butter and stir until melted.
- Serve hot.