There's just nothing like fresh from the garden Homestyle Green Beans and Red Potatoes cooked together. Sometimes referred to as country-style green beans, this beloved summer side dish traditionally begins with bacon. Some cooks may also use cured ham or country ham to season the beans and add a pop of flavor. Serve this homestyle favorite with a pan of hot buttered cornbread and sliced tomatoes from the garden on the side, and it's a country-style feast in the making.
Homestyle Green Beans and Red Potatoes are a Bite of Nostalgia
I have many memories of eating homestyle green beans at my Gramma's kitchen table. My Grandparents had a large amount of farmland, and they were part of the generation that always planted a large garden. Subsequently, their pantry was filled with all manner of canned homegrown vegetables, pickles, jellies and jams to eat throughout the Winter months. It was nothing out of the ordinary to stop by for a visit, and leave with bags full of fresh corn, zucchini and more garden vegetables. My Papaw would pull them straight from the vine then pack-them-up to send home with us. There were always fresh green beans included, it was standard routine and one of life's greatest blessings.
Tips For Making Fresh Green Beans
- To make these lip smacking homestyle green beans, my preference is to season them with bacon drippings, and garlic salt. You can even add 3-4 cloves of fresh minced garlic, if you prefer, in addition to the garlic salt.
- Other variations of seasonings you can use is your favorite seasoned salt blend, a celery salt or good ole traditional table salt.
- Simple garden goodness, amazing flavors. Other ways to enjoy fresh green beans you may like to try are these Pickled Green Beans or Mediterranean inspired Italian Green Beans.
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Helpful Kitchen Items:
Homestyle Green Beans and Red Potatoes
Servings: 8 servings
- 4 slices bacon
- 1 medium sweet onion finely diced
- 3 cloves garlic minced
- 2 ½ teaspoon garlic salt divided [or to your taste]
- ½ teaspoon black pepper divided
- 3 lb fresh green beans cut/whole, ends removed
- 2 ½ cups water or low sodium chicken broth
- 8-10 small red potatoes halved
- 3 tablespoon butter cubed
- In a heavy bottomed pot or dutch oven, cook the bacon until crisp. Remove with a slotted spoon and crumble. Add the diced onion to the drippings.
- Cook over medium-high heat just until the onion begins to soften, around 2-3 minutes. If using garlic, add and sauté for 1 minute.
- Add the green beans and 2 ½ cups of water/chicken broth to the pot. Season with 2 teaspoon of garlic salt [or to taste] and ¼ teaspoon black pepper. Stir well.
- Cover, lower the heat and simmer for 30 minutes.
- After 30 minutes, uncover and arrange the halved potatoes over the green beans. Sprinkle the tops with ½ teaspoon garlic salt [or to taste] and a few turns of black pepper. Dot with cubed butter.
- Cover and continue to cook over medium-low heat for another 50-60 minutes until the potatoes and green beans are fork tender.
- Crumble the cooked bacon and sprinkle on top just before serving.
If you prefer, you can omit the bacon drippings and use 3-4 tablespoon of olive oil instead.
Serving: 1serving | Calories: 263kcal | Carbohydrates: 41g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 882mg | Potassium: 1182mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1322IU | Vitamin C: 37mg | Calcium: 90mg | Iron: 3mg