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There’s nothing quite like a pot of slow-simmered green beans and bacon. Tender, smoky, and full of comforting flavor, this classic Southern side dish transforms simple ingredients into something deeply satisfying. Cooking the beans low and slow in homemade chicken stock or broth gives them a rich, savory depth that store-bought stock just can’t match.
Whether you’re serving them with Sunday dinner, a holiday feast, or a casual weeknight meal, these green beans deliver big flavor with minimal effort.
Ingredients
Main Ingredients
- 4 slices bacon, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 lbs fresh green beans, trimmed
- 2 ½ – 3 ½ cups homemade chicken stock or broth
- 1 teaspoon Creole Kick seasoning (optional, but highly recommended)
- 2 tablespoons butter
- Salt and black pepper, to taste
Instructions
1. Cook the Bacon and Aromatics
In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s nearly crisp. Add the chopped onion and continue cooking for about 5 minutes, until the onion becomes soft and translucent.
Reduce the heat to low, stir in the minced garlic, and cook for about 30 seconds, just until fragrant.
Use a slotted spoon to transfer the bacon and onion mixture to a bowl, leaving the flavorful bacon grease in the pot.
2. Add the Green Beans and Stock
Place the trimmed green beans into the same pot with the reserved bacon grease. Pour in enough homemade chicken stock or broth to fully cover the beans.
Add the Creole Kick seasoning and stir gently to combine.
3. Simmer Until Tender
Bring the pot to a light boil, then cover and reduce the heat to maintain a gentle simmer. Let the green beans cook for 1 to 1½ hours, stirring occasionally, until tender and infused with rich, smoky flavor.
4. Finish and Serve
Once the green beans are soft, drain off most of the cooking liquid. Return the reserved bacon and onion mixture to the pot and stir to combine.
Add the butter and cook for another 1–2 minutes, just until melted and everything is heated through.
Taste and adjust seasoning with salt and black pepper before serving.
Recipe Tips
- Use fresh green beans for the best texture and flavor. Frozen beans can be used in a pinch but may cook faster.
- Homemade chicken stock makes a huge difference — it adds a natural richness and depth you won’t get from canned broth.
- Don’t rush the simmering process. The long, slow cook helps the beans absorb all the smoky, savory goodness from the broth and bacon.
Variations
- Smoked Turkey Version: Swap out the bacon for smoked turkey wings or drumsticks for a lighter, soul food-style twist.
- Spicy Kick: Add a few dashes of hot sauce or a pinch of crushed red pepper flakes if you like a little heat.
- Vegetarian Option: Omit the bacon and replace the chicken stock with vegetable stock. Add a teaspoon of smoked paprika to mimic the smoky flavor.
- Loaded Southern Style: Stir in diced potatoes during the last 30 minutes of simmering for a heartier dish.
Serving Suggestions
This dish pairs beautifully with almost any Southern or comfort food main course. Try serving it with:
- Fried chicken
- Meatloaf or pork chops
- BBQ ribs or pulled pork
- Mashed potatoes, cornbread, or mac and cheese
These green beans also make a perfect addition to your Thanksgiving or Sunday dinner spread — they hold up well alongside richer dishes and provide a fresh, savory balance.
Frequently Asked Questions (FAQ)
Can I make this recipe ahead of time?
Yes. These green beans taste even better the next day as the flavors meld together. Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken stock if needed.
Can I use canned green beans?
You can, but the flavor and texture won’t be quite the same. Fresh green beans hold up better during the long simmer and absorb more of the broth.
How can I make this dish less salty?
Use low-sodium homemade chicken stock and unsalted butter. You can always adjust the seasoning at the end.
What if I don’t have Creole Kick seasoning?
You can substitute your favorite Creole or Cajun blend, or make your own with paprika, garlic powder, onion powder, black pepper, and a pinch of cayenne.
Green Beans and Bacon (Southern-Style with Homemade Chicken Stock)
Ingredients
- 4 slices bacon diced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 lbs fresh green beans trimmed
- 2 ½ – 3 ½ cups homemade chicken stock or broth
- 1 teaspoon Creole Kick seasoning optional, but recommended
- 2 tablespoons butter
- Salt and black pepper to taste
Instructions
- Cook the Bacon and Aromatics:
- In a large pot or Dutch oven, cook diced bacon over medium heat until nearly crisp. Add chopped onion and cook about 5 minutes until translucent.
- Reduce heat to low, add minced garlic, and cook for 30 seconds. Remove bacon and onion mixture with a slotted spoon, reserving bacon grease in the pot.
- Add Green Beans and Stock:
- Add the trimmed green beans to the pot. Pour in enough homemade chicken stock or broth to fully cover the beans. Stir in Creole Kick seasoning.
- Simmer Until Tender:
- Bring to a light boil, then cover and reduce heat to a gentle simmer. Cook 1 to 1½ hours, stirring occasionally, until beans are tender and full of flavor.
- Finish the Dish:
- Drain off most of the liquid. Return the bacon and onion mixture to the pot and stir to combine. Add butter and heat through until melted.
- Season with salt and pepper to taste before serving.
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