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Southern-Style Green Beans and Potatoes

Tender green beans and hearty potatoes slow-cooked with savory seasonings for a true Southern comfort side. Perfect alongside any main dish for a flavorful, homestyle touch.
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Ingredients
  

  • 3 lbs. Fresh Green Beans – Washed trimmed, and snapped into bite-sized pieces
  • 8 – 12 slices Bacon – Thick-cut for maximum flavor
  • 8 – 10 small Potatoes – Diced into chunks red or Yukon Gold work best
  • 1 medium Yellow Onion – Finely chopped
  • 1 tbsp Garlic – Minced
  • 2 cups Chicken Broth – For a rich savory base
  • 2 tsp Sugar – To balance the flavors optional
  • 1 tbsp Creole Seasoning Creole Kick – Adds a subtle kick
  • 1 tsp Salt – Adjust to taste
  • 1 tsp Black Pepper – Freshly cracked for depth

Instructions
 

  • Rinse and trim the green beans, snapping off the ends and breaking them into smaller pieces. Peel and dice the potatoes into bite-sized chunks. Chop the onion and mince the garlic.
  • Heat a large pot or Dutch oven over medium heat and cook the bacon slices until crispy. Remove the bacon and place it on a paper towel-lined plate. Reserve about 2 tablespoons of the bacon grease in the pot.
  • Add the chopped onion to the pot with the bacon grease. Sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
  • Toss in the green beans and potatoes. Stir them to coat in the onion-garlic mixture.
  • Sprinkle in the Creole seasoning, salt, pepper, and sugar. Stir everything together. Pour in the chicken broth, ensuring the green beans and potatoes are mostly submerged. Add a little water if needed.
  • Crumble half of the cooked bacon and stir it into the pot. Save the rest for garnish. Cover the pot, reduce the heat to low, and let everything simmer gently for 45 minutes to an hour. Stir occasionally to prevent sticking.
  • Taste the broth and adjust the seasoning if needed. Transfer the dish to a serving bowl and sprinkle the remaining bacon on top.
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