There’s just nothing like fresh from the garden green beans and potatoes cooked together. Homestyle Green Beans And Red Potatoes sometimes referred to as country- style green beans traditionally begin with bacon, cured ham or country ham to season and flavor the dish. Serve with a pan of hot buttered cornbread and sliced tomatoes from the garden for a country- style feast.
I have many memories of eating country style green beans at my Gramma’s kitchen table. My Grandparents had a large amount of farm land, 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. For these homestyle green beans, my preference is to season them with bacon drippings, and garlic salt. You can even add 3-4 cloves of minced garlic, if you like, for a twist. I’ve known cooks to use seasoned salt, celery salt and traditional table salt for seasoning, as well. Simple garden goodness, amazing flavors.
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Helpful Kitchen Items:
Homestyle Green Beans And Red Potatoes
Servings: 6 -8
- 4 slices bacon
- 1 medium sweet onion finely diced
- 3 cloves garlic minced
- 2 1/2 tsp garlic salt divided [or to your taste]
- 1/2 tsp black pepper divided
- 3 lb fresh green beans cut/whole, ends removed
- 2 1/2 cups water or low sodium chicken broth
- 8-10 small red potatoes halved
- 3 Tbsp 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 1/2 cups of water/chicken broth to the pot. Season with 2 tsp of garlic salt [or to taste] and 1/4 tsp 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 1/2 tsp 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 Tbsp of olive oil instead.