This Southern Style Green Beans recipe is easy-peasy to put together and it makes a pot of beans that’s meltingly tender and super delicious.
The beans are cooked slowly for a long time with a bit of bacon and come out of the pot tasting, honestly, better than any veggie I’ve ever tried! Even kids love them.
My family loves, loves, loves green beans. It’s been one of our family staples for forever.
The first thing I ever taught my daughter to do in the kitchen was to snap and clean green beans. We sat at her little toddler table and chatted like girlfriends do and had the best times! How I wish a had a photo of that!
I serve these tender Southern Style Green Beans at least once every other week or whenever I’m in the market and the green beans look good.
Recipe Notes For Southern Style Green Beans:
After rinsing off the beans, it’s important to dry them off fairly well, this way, when you cook them in the hot bacon dripping there’s no excess water to splatter. I just roll them up in a clean dish towel and let them dry while the bacon is cooking.
Some people like a little onion cooked with their green beans. While they’re delicious made that way, it’s just not how it was done in my house. If you’d like to try this recipe with a bit of onion, chop up 1/2 to 3/4 cup of yellow onion and saute it in the bacon drippings for about 5 minutes, with the heat on medium-low, before adding the green beans. Cook the rest of the recipe as directed.
Whatever you do, don’t drain the bacon drippings from the pan. The drippings are what make these beans amazingly tender and crazy, crazy delish!!! If you drain off the drippings you’ll have some kind of cooked green beans, but they certainly aren’t Southern Style Green Beans!!!
Use fresh green beans, please! Those of you who read this blog regularly know I love using convenience foods when the time is right. This is NOT one of those time friends. The thought of this recipe being made with frozen makes me shudder! Really, it just does……..
Southern Style Green Beans
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- 4 Slices Bacon Cut Into Small Pieces
- 2 Pounds Fresh Green Beans Ends Trimmed and Snaped in Half
- 2 Cups Chicken Broth
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Black Pepper
Rinse beans in a colander, then wrap up in a clean dish towel to dry.
- Cook bacon pieces in a large saucepan until crisp. Add green beans to the pan and continue to cook on medium heat, tossing beans well to coat in bacon dripping, until beans turn bright green about 3 minutes. Slowly add the chicken broth, then the salt and pepper and bring to a simmer.
Simmer on low, covered with the lid cracked just a bit, stirring occasionally, until the beans are tender, about 1 hour. Drain if desired (I don't. I serve them with a splash of the cooking liquid on the top) and check and adjust seasoning, then serve.
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More Vegetable Side Dishes:
- Scalloped Corn – Golden corn cradled in a rich homemade custard with just the right amount of smokey bacon topped with a crunchy breadcrumb topping!
- Sauteed Asparagus – Perfectly tender and flavored asparagus!
- Roasted Garlic Asparagus with Feta – Tender asparagus infused with garlic and perfectly coated with feta!
More Southern Dishes…
- Jambalaya– Take a trip down the bayou with the best Jambalaya recipe for busy cooks! This smoky, meaty entrée will conjure warm evenings with a zydeco beat.
Source: Gonna Want Seconds