I am about as southern as they come. I grew up and have lived my entire adult life in the south. So if there is one thing I know, it's southern food. Like me, this green beans and potatoes recipe is definitely southern. It's something that I grew up eating at potlucks and holiday dinners. It's a flavorful and easy side dish that is naturally gluten free and dairy free, so it's great for the whole family!
Now, traditionally southern style green beans and potatoes are made with ham. Usually a leftover ham bone or a ham hock. I've created this recipe using bacon to be more accessible, since it's not often we have a leftover ham bone around. I've also included instructions for making this dish with ham if you prefer.
This potato and green bean dish is the perfect side for a turkey tenderloin. And you'll no doubt need a batch of gluten free cornbread to go with this dish. If you're looking for more gluten free side dishes, check out my creamy instant pot mashed sweet potatoes or this perfect gluten free corn casserole.
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Why You 'll Love This Recipe
- FLAVOR - With just a few simple ingredients, you can achieve a flavorful side dish that everyone will love.
- ALLERGEN FRIENDLY - This recipe is naturally gluten free and dairy free. It can also be made vegan with a few adjustments.
Ingredient Notes
With just a handful of common ingredients,you'll be able to create a side dish that's full of flavor!
- Bacon - Bacon provides the base flavor for this dish. If you're following a gluten free diet, make sure to get gluten free bacon - I like Boars Head or Applegate Farms brands. You can also prepare this dish with a ham bone if you prefer.
- Onion and Garlic - These two aromatics provide layers of flavor to compliment the vegetables.
- Salt, Black Pepper and Red Pepper Flakes - All used to create the savory seasoning for the dish.
- Chicken Broth - This is an ingredient that frequently has hidden gluten. If you're following a gluten free diet, make sure to buy a gluten free chicken broth. If you'd like to make a vegan version of this dish, use vegetable broth instead.
- Fresh Green Beans - But fresh green beans and remove the ends. I've brokwn my beans in half to make them more bite sized. I haven't tried making this with frozen beans, but I think it would work fine with a shorter cook time.
- Mini Red Potatoes - These are sometimes called new potatoes. They come in a variety of colors, but I prefer the red ones. If your store doesn't carry the mini potatoes, you can use red potatoes cut into cubes about 1 ½" in size.
- Vegan Butter - I've used Country Crock plant butter. You can use your favorite brand. Since it's just for flavor, it's not important whether it is stick butter or margarine - both will work. If you're not dairy free, use regular butter in the same measure.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter in the same measure.
- Make it Vegan / Egg Free - Omit the bacon, instead saute the onion in 2 tablespoons of olive oil. Replace the chicken broth with vegetable broth.
- Ham Bone or Ham Hock - Omit the bacon, instead saute the onion in 2 tablespoons of olive oil. Add the ham when you add the beans and broth. After the dish has completely cooking, remove the bone and return any pieces of ham to the pot before serving.
How to Make Green Beans and Potatoes
STEP 1: Add the cut bacon pieces into a large pot over medium heat. Cook for about 5 minutes.
STEP 2: Add the onions to the partially cooked bacon. Continue to cook another 5 minutes, stirring occasionally. Once cooked, drain the bacon fat.
STEP 3: Add the garlic, salt, black pepper and red pepper flakes to the pot. Cook for one minute more, stirring constantly.
STEP 4: Add the green beans, chicken broth and 2 tablespoons of butter to the pot. Bring to a simmer, cover the pot and cook for 15 minutes.
STEP 5: Add the potatoes to the pot with the partially cooked green beans. Replace the cover and continue to cook for another 20 minutes until the potatoes are fork tender.
STEP 6: Once the vegetables have finished cooking, remove 1 cup of pot likker and drain off the rest.
STEP 7: Add the remaining 2 tablespoons of butter to the pot. Pour the reserved pot likker into the vegetables. Stir to combine everything, then serve.
Tip
Pot likker is the broth that is leftover after cooking a pot of beans or green leafy vegetables. It's a very flavorful part of the dish!
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
I do not recommend freezing this recipe.
Recipe FAQs
It is not necessary to soak the beans. They will get soft enough during the cooking time, while also absorbing the flavors from the broth and seasoning.
I don't recommend it. Potatoes can sometimes get a weird texture after being frozen.
This dish goes great with beef, like pot roast, pork loins or pork chops or even roasted chicken.
Other side dishes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Southern Green Beans and Potatoes
Ingredients
- 4 slices Bacon cut into ½” pieces
- 1 Cup Yellow Onion diced
- 3 cloves Garlic minced
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Red Pepper Flakes
- 1 pound Green Beans with ends removed
- 4 Cups Gluten Free Chicken Broth
- ¼ Cup Vegan Butter divided
- 1 pound New Potatoes
Instructions
- Add bacon to a large dutch oven pot over medium heat. Cook for about 5 minutes.4 slices Bacon
- Add the onion to the bacon and continue to cook for another 5 minutes until the onions have softened.1 Cup Yellow Onion
- Drain the bacon grease.
- Add the garlic, salt, black pepper and red pepper flakes. Cook while stirring for one minute.3 cloves Garlic, ½ teaspoon Salt, ½ teaspoon Black Pepper, ¼ teaspoon Red Pepper Flakes
- Add the green beans, chicken broth and 2 Tablespoons of butter. Bring to a simmer. Cover and cook for 15 minutes.1 pound Green Beans, 4 Cups Gluten Free Chicken Broth, ¼ Cup Vegan Butter
- Add in the potatoes and replace the cover. Cook an additional 20 minutes or until the potatoes are fork tender.1 pound New Potatoes
- Remove the pot from heat. Reserve 1 cup of cooking liquid and drain the remainder.
- Add the reserved broth back to the vegetables along with the remaining butter. Stir well and serve.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Kim says
Shouldn’t the potatoes cook first since they take longer to cook than green beans?
If you use fresh green beans, it will take the same amount of time to cook them as mini potatoes. If you're using frozen green beans, I would definitely add them later in the cook time.
Sharon Smith says
This recipe is outstanding! Didn’t change a thing and it tastes just like the green beans my grandmother made when I was a child,
This makes my whole day! I have so many happy Grandma memories around food. I'm glad I could share this with you 🙂
Julie says
I loaded this with bacon, because I looovvve bacon and I love the recipe.
I love bacon too! 🙂
Alma says
I made this tonight and it was a hit, so much so that I was asked to make it again!!! Easy, fast, and delicious 5+stars
I'm so glad you liked it! 🙂
Vicki Moore says
I used this recipe even though I am not following a gluten free diet, it is very good. I used homemade chicken bone broth and farm fresh butter. Very good.
Thank you for your kind comment! I'm so glad you liked it 🙂
Kathy says
I absolutely li w the way you posted this recipe. I am constantly scrolling up and down between instructions and quantities. Thank you so much.
I am glad you find it helpful. I love when I find sites that put the measurements with the instructions too. So much easier than going back and forth!