Don’t you love this time of year? The weather is perfect with cool mornings and crisp evenings, the leaves are ablaze, and there is still a ton of fresh produce from the Farmer’s Market. I love the shift in our coking style at this time of year as well…less salads and grilling, and more soups and comfort foods. Still with lots of veggies, of course!
How do you prepare your green beans? I always love to saute them up quickly with lots of garlic and butter, and it can be nice to roast them in the oven, too. (I’m a big green bean fan). This recipe is more along the lines of comfort food…mostly because of the bacon and the long, slow cook time.
My mom has been cooking Southern style green beans this way for years, and I find that a bowl of her beans is so comforting and warming to me.
These Southern style green beans are perfect served with:
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The Best Southern Style Green Beans.
These Southern style green beans are cooked slowly for lots of flavor! Perfect with a side of cornbread.
- 1 pound green beans rinsed, with ends trimmed
- 1 sweet onion chopped
- 6 potatoes red skins are good, or Yukon Golds, peeled and diced
- 2 carrots peeled and chopped
- 3 garlic cloves
- 32 ounces chicken broth
- 6 strips Nitrate free bacon
- salt and pepper to taste
- Cook the bacon in a frying pan, but don't make it crisp. Set on paper towels to drain,
- Throw all the ingredients in a big stock pot and then add water to cover by about two inches.
- Bring to a boil and then cover and cook on low for about 3-4 hours. Everything will be very soft and tender.
- Season with salt and pepper and enjoy!
This is so simple and so tasty on a chilly day. We like to serve cornbread with this for a hearty lunch.