Southern Style Green Beans
Slowly simmered green beans with bacon, herbs, and a touch of butter take this side dish to the next level. They can be made in advance and then reheated before serving. The perfect side dish for your holiday ham, roast turkey, or any Sunday dinner!
Ingredients
The simple, fresh ingredients, including fresh green beans, garlic, bacon, and savory seasonings, create a delicious side dish that perfectly complements any meal.
4 slices bacon thick-cut, cut into bite-sized pieces
1 medium onion chopped, about 1 cup
3 cloves garlic minced
¼ teaspoon crushed red pepper more for extra heat
1½ lbs green beans fresh, trimmed and halved
2½ cups chicken broth plus extra, as needed
2 teaspoon Kosher salt
1 teaspoon black pepper
3 sprigs thyme fresh
1 bay leaf
2 tablespoon butter unsalted
Ingredient Notes:
Beans – We highly recommend using fresh green beans. The beans can be trimmed up to 48 hours in advance of cooking them. Cut them to whatever length you desire, and snip the ends. Canned can be substituted, in a pinch. You’ll still have a nice flavor, just not as fresh.
Bacon – It adds a depth of taste and texture that is distinctly Southern. Prosciutto or pancetta are wonderful substitutions. For a vegetarian (and vegan) dish, omit the bacon and use vegetable broth.
Flavorful herbs – The fresh herbs are not overpowering, but deepen the flavor profile. Dried herbs can be used in place of fresh ones, but reduce amount to 1 teaspoon. Thyme, oregano, or marjoram are all delicious options.
Bacon – Your bacon will render grease, which is loaded with wonderful bacon flavor. However, you don’t want too much grease in your beans. Spoon out all but about 2 tablespoons, and save the rest for future cooking!
Instructions
Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Use a slotted spoon to remove the bacon onto a plate lined with paper towels. Spoon out enough of the rendered bacon grease to leave about 2 tablespoons.
Add the onions to the pot and sauté in the bacon grease until soft and translucent, about 4 to 5 minutes. Stir in the garlic and red pepper flakes, sauté for another 30 seconds.
Add the green beans, broth, salt, pepper, thyme, and bay leaf. Bring to a boil, and then lower the heat to low and cover the pot. Simmer the beans until they are very tender, about 45 minutes to 1 hour.
Use tongs to remove the thyme sprigs and bay leaf from the pot. Stir in the butter and cooked bacon. Serve at once.
Serving Ideas
Simmering the fresh beans for at least an hour will give you very tender beans. If you prefer them not as tender, reduce the simmering time to 30 to 45 minutes.
If serving at the table, we reheat the beans in a large pot and transfer them to a serving vessel. It’s easier to pass this way.
The beans can be simmered several hours in advance of serving. If so, reheat the beans over medium heat. We recommend waiting to stir in the butter and the cooked bacon until just before serving. The butter makes the beans very silky, and the bacon will stay crisp.
Leftovers are delicious and can be kept in an air-tight container in the fridge for up to 5 days. Reheat on the stove over medium heat.
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