Southern Green Beans

One of my friends described this as 'German Potato Salad' meets Green Beans which is a great combo!! Here's my suggestions for next time: -- substitute red potatoes if you don't have new potatoes and dice them into 1/2 inch chunks -- after cooking the bacon, remove it and cook the onions in the bacon fat. Add another T or 2 of butter if necessary -- once the onion is cooked, add the potatoes and garlic. Cook for a couple minutes and then add the green beans and broth -- do not add too much broth as this will make your 'sauce' too soupy. -- make sure you have a large enough pot to be able to mix the vegetables as they cook. Otherwise the bottom cooks and the top is still raw. -- Once the dish is plated, sprinkle the bacon on top for an attractive presentation. -- Enjoy!!

Being southern, when I first made this recipe I included the bacon grease for extra flavor but next time I'll drain it off. No need to fry up bacon, you could just use bottled real bacon bits. Also since the small new potatoes aren't used whole, they are diced, you could just use 3 or 4 regular size potatoes. Loved the balsamic vinegar in this. Will be making this again!

These were great, lots of flavor. Didn't put in the potatoes because I was serving baked potatoes and used plain white vinegar instead of the balsamic. Also used home canned green beans (drained). Just tossed them a bit to blend with the other ingredients while heating and they were ready to serve.

My daughter cried because I forced her to eat 1 of these green beans, big soggy tears! Then she asked for 1 more green bean to be sure she really didn't like them...then she had to have just 1 more. That's how I can tell this was a good recipe!! No leftovers!!

A very good recipe! I made this as a side for Thanksgiving. It smelled wonderful when cooking and went very well with the meal. I needed to cook the green beans much longer than 10 minutes to make them tender, but as the potatoes cooked, some began to break down and thicken the sauce, which was a nice touch. I would prepare again.

So good! I followed the recipe quite closely. Substituted a white onion for a red. I omitted the balsamic and felt no additional salt or pepper was needed. I believe the balsamic would have been too many competing flavors.

This dish is truly delicious! I followed one of the other comments that recommended using the bacon grease instead of adding butter. I also sauted the onions/garlic first for 2 min, then added the potatoes for another 5 min and then finally the broth & beans for the final 5 minutes (with the pot covered to allow it to steam). That gave the potatoes & green beans the right cooking times (both were fresh from my farm, so getting them perfect is super yummy). It turned out amazing!!!

This recipe was great! I followed a mix of the reviews and put 1 cup broth, red wine vinegar and cooked it for 15-20 min. Definitely will make it again! :)

I really loved this recipe. I added about 3/4 cup of chicken broth instead of 1/4 cup. I also let it cook a little longer than 10 minutes to get the green beans more tender. It was perfect!!!

This is wonderful - tastes just like my Aunt makes (although she uses fresh from the garden!). I used white onion (didn't have red), extra chicken stock, and simmered longer. My BF didn't seem to appreciate it as much as I did, but there's no accounting for Northern taste. :)

Southern green beans don't crunch when you bite into them. These need to be cooked in a slow cooker for 4-6 hours to be real southern green beans.

Halfed the recipe and it was plenty for our family of 4. Definitely need double the chicken broth. Also...it needs to cook for more like 30 minutes unless you like your beans and potatoes crunchy. Balsamic Vinegar gives it a nice flavor.

Delicious, I just left the bacon grease in the pan and added about 1/3 as much butter.

I cooked this as a side to a pot roast and everyone loved this dish. I had to add a little more chicken broth, but it was delicious. The balsamic gives it a nice twang.

What a great recipe! The taste is outstanding. I did a few tweaks, but nothing too different from the original recipe. I used regular balsamic vinegar as I didn't have white. I added a little extra chicken broth and I simmered the beans longer than the recipe instructed because I like my beans softer. I will make this again and again!

These were great. Had to cook a bit longer than 10 minutes though... more like 20 and had to add more chicken stock about twice as much to steam up.

I'm from the South, and this is what green beans should taste like! My family loved them, and requested them for Thanksgiving. We did not have vinegar, but they were great without. Wouldn't change a thing except to lengthen the cooking time until the beans and potatoes are good and soft.

Very good. Didn't have the balsamic and still good.

My mother-in-law HATES frozen green beans... but that's exactly what I used for this recipe and she is still raving about them!! I cooked them without butter or onions and sprinkled crumbled crispy bacon over the top before serving. These were so good I ate them the next day for a light lunch and they were even better :)

What a hit! Doubled the recipe and still had no leftovers! I kept the small potatoes whole and extended the cooking time to around an hour. I also added some cayenne and red pepper flakes to turn up the heat.

You will love this! I followed the recipe closely except for adding a bit more chicken broth which steamed the potatoes and beans to perfection. Like others have noted, it did need to cook longer than 10 minutes. Do not use canned green beans, stick to fresh for this one. In fact, I wouldn't substitute or leave out ANY of the ingredients as the flavors came together perfectly. A good balance of veggies, bacon, and seasoning-I wouldn't change a thing. This is a new family favorite, I can't wait to make it again!

This recipe is full proof - trust me, because I cook! Now, if you want to deviate just slightly, everything is right on with cooking the bacon, throw in the onion near the end and then toss in the garlic. Here's the shortcut I found that saves a huge amount of time, when everything else in the pan is ready, throw the raw green beans in there and turn the burner on high - add a 1/4 cup water and put the lid on. Watch it some and if the water gets low, check the beans for doneness if they're still firm, add more water, stir and put the lid back on. you'll have perfect and enviably beans every time.

This was supposed to be a side dish. It turned into a star.

My family loved these green beans!! I didn't have white balsamic so I just used regular. They are fantastic!! I did cook them for about 30 minutes, as my family doesn't like super crunchy green beans. Thank you for a keeper!!

Very good. I subbed white onion for red because it's what I had on hand, skipped the vinegar, and used turkey bacon instead of "real" bacon because I don't eat pork. I also used veggie broth in place of chicken broth. I think it needed way more broth than called for. I'll make my own little version of this again. It was a great side dish for barbecue!

This was very good & easy to make, but it took a LOT longer than 10 minutes to cook in skillet & I turned it to medium heat. It probably took 30-45 minutes.

Great recipes for green beans, but added bacon grease and full can of chicken stock. My vegetarian friend ate this and loved it.

Hometown flavor, solid Dish... Meal or side!

I used a thick cut bacon a bit closer to Canadian bacon in terms of meat to fat proportion. I used a sweet onion as I didn't have any red on hand and omitted the potatoes as I was making a sweet potato mash already. I also didn't have white balsamic vinegar so I used a sauvignon blanc vinegar I did have and it all came out fantastic! I did boil the mixture for another 3-4 minutes on high heat to boil out the water. Served it with prime rib and it was a big hit. Will definitely make again with the potatoes next time!

So much flavor from these ingredients! I didn't have the white balsamic vinegar and I ended up using more chicken broth than specified. I'm not sure about the timing for cooking these green beans but everyone likes their beans cooked differently (hard vs soft). After the onions cooked I added the garlic, broth and the potatoes and cooked that for 5 minutes. Then I added the green beans and a little more broth to help deliver the steam while cooking. I found that I like the potatoes cut smaller because they packed more flavor. I will make this again and would make it as a dish for an event.

I cooked it as written and it was tasty but too much for my children. They picked out the potatoes but ate everything else.

I didn't have fresh beans, red onion, or white balsamic vinegar. I used frozen Italian beans, yellow onion and red balsamic vinegar. I also used real bacon bits for time savings. This was great! Loaded with flavor and even the left overs were delicious. I diced the potatoes in a half inch dice but even so, next time I'll nuke them a bit so the green beans aren't over done. I like them a little firmer. Oh and I didn't have chicken brothe either. I used a bit of chicken base and water. Us po folks gotta get creative.

Easy and good. My husband really liked these green beans. I made the recipe with frozen green beans.

Loved this recipe! I left out the vinegar since some of my family doesn't like it, but otherwise followed the recipe. Great flavor!

This was very tasty, enjoyed it. Thanks for sharing! I did substitute ham for bacon to use up some leftover Easter ham, and it was a light, wonderful warm weather meal. Thanks!

Actually a little bland - I'm not sure what I did wrong. I expected it to be more flavorful.

The only way my family likes fresh green beans. I only make this when there are fresh green beans from the garden.

These are wonderful. The only changes I made were to increase the amount of chicken broth to 3/4 cup and I cooked them until tender as this is the way we prefer them. The flavor was just so good and reminded me of how my Mom and Grandma fixed them.

These green beans were excellent with lots of flavor! I prepared them exactly as the directions stated with the exception of the cooking time. I cooked them about twice as long since I felt the potatoes as well as the green beans were a little undercooked for my taste. One other note...don't skip the balsamic vinegar. It really adds to the flavor of this dish.

Delicious! Made exactly according to the recipe (except I split the batch into two pots - with different varieties of beans from my garden - and so I eyeballed how much broth went into each - probably more than what was called for) and it was great. I wouldn't change a thing.

This recipe is fantasic! I used about double the broth and simmered for about 15 minutes because my potatoes weren't done after 10 (think I cut them too big). I wouldn't suggest making any other changes as the flavours as perfect as written. Thanks for one of our new favourite sides!

Used turkey bacon. YUMMO.

total southern yumminess!!!

Great Green Beans. I've made these green beans for years, I've made them with potatoes and without.

So good! A friend gave me a bag of fresh geen beans from the garden, and this was the perfect way to put them to use. The garlic is a nice addition to my usual recipe. I didn't have chicken broth or balsalmic vinegar, but I thought the beans turned out great anyway. I also used a sweet onion instead of a red onion, but I'm sure the red onion would be great! I did add some of the bacon grease in place of part of the butter. As another reviewer mentioned, the beans need to simmer much longer than 10 minutes. I'm a Southern country girl, and this recipe really brought back memories!

This was great! Giant has fresh & washed green beans in a bag that I used and also just used canned diced new potatoes. Can't wait to make it for a holiday!

Best way to make fresh green beans! So much flavor and the vinegar give just the right flavor. Thanks for sharing this!

LOVED this recipe. I made it with pork chops and i cleared 2 helping of these green beans before i moved on. It was the same with my husband.

oo my kids loves this...i used baby dutch potato's and boiled it all with leftover ham and onion and garlic...best EVER...super great dish!

I just love Southern cookin'! My husband says this is a "repeat" dish. I was worried at first that there wasn't much liquid to cook it in, but realized when it was ready that it wasn't supposed to be "soupy". Very yummy; very flavorful.

everything tastes good with bacon in it!

My husband and I love this!

I loved this recipe! My toddler ate it up too which doesnt happen very often. I will be making this again!

LOVED THIS! My family like their veggies cooked to oblivion, so I cooked longer for them.

This is a very good recipe, and it tasted even better as warmed up leftovers the next day. I had to add almost twice as much chicken broth as indicated in the recipe, and I had to simmer longer than 10 minutes so that the potatoes would cook. I also used thawed frozen green beans and regular balsamic vinegar, and I added 3 cloves of garlic. Very tasty.

Wonderful. I only changed a couple of things because I used the things I had on hand. I used regular russett potatoes insetad of the red or new potatoes and I used white wine vinegar instead of the balsalmic. Just what i had at home. Thanks!

Everyone loved this recipe. My son, who usually hates beans, requests this recipe for dinner. I did use olive oil instead of butter, to increase the healthy oils, and it was fine. Otherwise, no changes.

I made this for a party of 11 people. It was the hit of the entire meal. Everyone commented on how delicious this was and they all had seconds (I made more than what the recipe called for). The serving bowl was completely empty by the time we cleared the table. The only things different that I did from the recipe is that I didn't have white balsamic vinegar, so I used regular and I didn't have a red onion so I used a sweet onion. I bought the Gourmet Medley bags of small baby potatoes and used those. Also, I let the mix cook longer than the time in the recipe to allow the bacon and onions to carmelize and to allow the flavor to incorporate into the green beans and potatoes. Since I did that, I added an extra 1/4 cup chicken broth to the mix.

Very tasty and went well with my entree. Thank you for the recipe! Goes well with burgers.

Delicious vegetarian option with small changes. I omitted the bacon and substituted vegetable broth for chicken broth. Love the kick of the balsamaic vinegar. Used finger potatoes and green bean from the farmer's market. I used olive oil to saute and did throw the green beans in with the onion for the last 5 minutes. Everyone loved it!

The flavors are off the chain and each vegetable compliments the other. Yummy!

I make this all the time. I use fresh green beans,small potatoes, and cut raw bacon, and add salt. Boil for 45 min and drain. It has the smokey flavor from the raw bacon and is delicious. Frying the bacon takes the flavor out.

This was great, I made it just as listed except I didnt have bacon - I can only imagine it will be awesome with bacon.

Great recipe, had to make dinner for a bunch of picky eaters, I mean really picky! There were no green beans left though. Definetley a good recipe

We just really loved this....however the beans and potatoes were nowhere near done (at least for us) in 10 minutes. Mine took 40 minutes covered to get to our preferred doneness. I pretty much knew this so it didn't ruin the rest of the meal. I did not remove the bacon after it was crisp. I left it in the pan and added 1 1/2 tablespoons of butter with the onions. I hate to admit this but I really do not know what new potatoes are. I used small red potatoes that I quartered, a cup of broth vs. 1/4 and regular balsamic, because I don't have white balsamic. This is a definite keeper!

The dish was pretty good. However, I needed much more chicken broth than what was called for to keep the dish from burning AND it took way longer than 10 minutes to finish out the recipe; more like 40 and I was cooking it on 3, then 4. It upset me much because I was making this as part of my priests' lunch, and I was 25 minutes late getting the dish to them.

not liked by all

I've always been intimidated by using fresh green beans but had some that needed used up and company coming for dinner. All the reviews had me convinced I could pull it off and boy did everyone go wild for them! I was out of bacon and used diced russet potatoes, but otherwise kept the recipe the same. I can't wait to try it again with bacon (because bacon makes EVERYTHING better)! Grandma said that she'd like me to bring it for the next holiday dinner - ITS THAT GOOD!

This was a hit during Christmas dinner and I made with a yellow onion. The second time I made it I used half a yellow and red onion and it was too sweet. I would recommend using a yellow onion only.

I loved this recipe. I am from the South and although I have often seen potatoes cooked with green beans, I have never tried it. I kept the bacon grease in the pan and added the butter to it. I had to use frozen green beans, which I thawed. 3 bags were 36 ounces. I used 1/2 lb. bacon and it took probably twice the broth and about 30 minutes or more to cook. Fantastic!

This was excellent , I made it with Brussel sprouts instead of green beans.I added Herbes De Provence, the family loved it.

I thought this was fantastic - I think it was only a 3 or 4 for the hubs though. I used turkey bacon and regular balsamic because I didn't have any white balsamic. Flavor was wonderful. Kids gobbled it up too, but they eat anything they think remotely resembles food, so not sure if that counts for anything!

I tried dumping out the bacon grease and replacing it with virgin olive oil to make it a little more healthy. I may keep a little bacon grease next time. Some seasoning salt instead of reg. salt did the trick! Overall great recipe!

I loved this. Just like my Grandma's! Changes that I made: I only used 2 slices of bacon and kept the bacon grease in. I did not use the butter. I used red wine vinegar because that is all I had. Thanks for a great recipe!

My family loved this, I will be adding this to my stable go to recepies. Taste awesome.

Really yummy! Everyone who had some during our Thanksgiving meal wanted to know how I came up with some an awesome dish!

Absolute hit!

This was just okay for me, but personally I prefer my veggies more on the light side. If you like a rich, full flavoured veg side then go for it!

I was looking for a recipe to use some boneless smoked pork chops. So I made this recipe as written with the following exceptions: I chopped the pork chops, doubled the potatoes and used 3/4 cup of chicken broth. It became a one-skillett meal and was delicious!

excellent summer side dish... stick to the exact recipe and it is perfect! easy to make

Very delicious, bacon added a nice contrast to the otherwise healthy (save for the butter too) side dish.

The star of the show! I added this as an afterthought at the family Christmas dinner, and it ended up being the favorite dish. Instead of the butter, I simply used the bacon grease left from cooking the bacon. I gave the potatoes and onions a little head start before adding the beans. I only thought I had a good green bean recipe before....now I KNOW I have a winner!

Awesome! They can sit long time in the pot and keep until meats done.

Awesome. Finally found the green bean recipe I've been looking for for years. I like broth so I did use more chicken broth than stated.

Absolutely amazing! These were a huge hit with my family, and we will be eating these often I believe! Thank you for the recipe, it is wonderful!

These were fabulous! A+ in my book. I followed the recipe exactly since it was my 1st time making this. Next time I may experiment with brussels sprouts, as I saw in one of the pictures. I did have to cook for longer than 10 minutes for green beans & potatoes to cook through just right. My son is a huge fan as well :) Thanks for sharing!

I really liked this recipe! It was simple and easy to make with ingredients I had on hand. I made some substitutions -- a white onion instead of red, and sweet potatoes instead of new potatoes because that's all I had. The sweet potatoes definitely worked well with it! Make sure you add enough salt and pepper or else it will be kind of bland. I'm also a huge garlic fiend so when I make this again I'll probaby add more garlic.

"Made this due to having the items and they were needing to be used tonight. It was a wonderful dish! Enjoyed it very much. We had to tweek it a smidge because we did not have the correct vinegar nor the broth. I plan to make it again."

This was delicious! My modifications...at the end I added almost triple the broth and cooked for triple the time, since i like my potatoes and beans nice and soft. Then I did NOT add the vinegar, salt and pepper at the end simply because I forgot that step and honestly, I am glad I didn't. It was delicious! I had two servings!

Very good, even without the bacon.

Add more broth. Lots more.

Made it as written with the exception of white balsamic vinegar where I used regular balsamic vinegar, Very tasty and I will make again

Outstanding! Basically followed the recipe, but used chopped up red potatoes. I had a 12” pan, so adjusted the quantities: 10 reds, one pound of the beans. Served with a rib roast that required keeping the oven closed for 5 hours, so needed a dish that could be done on the stovetop. My guests went back for seconds and thirds! This is without question a keeper!

Very good. Have made it several times. This is the best bean and potato ever

As others noted, I sauted my potatoes, onions, and garlic in a little of the bacon grease. (I probably drained off about 2/3rds of it.). Then added the beans and chicken broth, covered and cooked until the beans and potatoes were tender. I omited the vinegar, stirred in the crumbled bacon and served. It had a really great flavor.

Boom!!! Great recipe... I skipped the butter and just continued to saute the onions in remnant juice from the bacon. Fell in love...

we had this for dinner we all loved it thanks for sharing

this is a great recipe! love the combinations of ingredients & super easy to make. we make it a meal all by its self.

labor intensive