Savor this buttery soul-food side with a main dish like burgers or steak.
Whether it’s for a holiday buffet or an everyday dinner, my family has always favored green beans. Typically, my grandma makes them with a lot of butter and garlic, plus a pinch of salt. It’s rare that she ever strays from this old family recipe. But when I moved down south, I realized just how much we had been missing! Southern green beans are one-of-a-kind—tender, buttery, slightly spicy, and bursting with savory flavor.
They reach this pinnacle of taste because they’re cooked in chicken broth instead of simply water, which seasons and tenderizes the beans nicely. Not only that, but the added turkey bacon makes the whole dish heartier and even more flavorful. (If you prefer to use pork bacon, that’s fine too.)
Talk about comfort food! This dish fits right in with all the other Southern classics, like fried chicken or macaroni and cheese. As for my family, it’s more likely that we’d pair it with burgers, steak, or ham, plus some garlic mashed potatoes. Such a classic combo makes me drool just thinking about it! But that’s how dynamic this dish is, and you’ll certainly never be bored with it. Although they take a bit longer to cook than the recipe I’m used to, Southern green beans are definitely worth the wait.
How can I use the leftover broth?
As you can see, the recipe calls for us to discard the extra liquid in which these beans are cooked. But I like to save it in a jar for future soups or stews. Keep in mind that it will only last that way for up to a week, but within that time, you can easily use it as a buttery broth for anything from chicken noodle soup to white chili. Try your hand at incorporating this liquid into your favorite dishes and see how a little flavor can go a long way!
How do I store leftovers?
Let your leftover Southern green beans cool to room temperature and then transfer them to an airtight container. Refrigerate for 3-4 days, and then reheat in a pot on the stove over medium heat. Stir occasionally until they’re completely warm. You can also make your own portion and microwave it on high for 30-60 seconds. I don’t suggest freezing them, since thawing will likely make them mushy and watery.
Similar recipes to try
While this dish is an iconic part of Southern American cuisine, there are many ways to cook green beans that are just as delicious. For instance, if you’d like to try my grandma’s favorite recipe, check out Garlic Green Beans. They’re simple and easy, with a slightly firmer texture than the beans in this recipe. However, if you’re craving some sesame-sprinkled, umami flavor then try Asian Green Beans instead. Last but not least, if you’re seeking something sweet and tangy, then craft some Balsamic-Roasted Green Beans And Strawberries. I keep this special recipe up my sleeve for when I want to surprise my loved ones at dinner. Who knew green beans could be so versatile?
Southern Green Beans
Ingredients
- 1 tablespoon unsalted butter
- 3 slices turkey bacon chopped
- 1/2 cup white onion finely chopped
- 2 teaspoons minced garlic
- 1 1/2 cups low-sodium chicken broth add more as needed
- 1/2 teaspoon red pepper flakes
- 1 pound fresh green beans trimmed and cut into 2-inch pieces
- Salt and black pepper to taste
Instructions
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Heat butter in a large pot over medium heat. Add the turkey bacon and cook until it begins to brown lightly.
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Add the chopped onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion softens.
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Pour in 1 1/2 cups of low-sodium chicken broth and stir in the red pepper flakes. Bring the mixture to a simmer.
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Add the prepared green beans. Cover the pot and let it simmer gently for 45-60 minutes, checking every 15 minutes to make sure the beans do not become mushy. For softer beans, you can cook them up to 90 minutes. Add more broth if needed during cooking.
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Season with salt and black pepper to taste. Adjust the broth amount for your desired consistency.
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Serve the warm green beans in a bowl, discarding any extra liquid, and enjoy them as a nutritious side with your preferred meal.
Nutrition
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