Southern Green Beans

How to Make Southern Green Beans

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1. Cook the bacon in a large, heavy pot over medium heat for 6 to 8 minutes, until the fat has rendered and the edges are crisp.

   Mark done Start 6 min timer

2. Add the onion to the pot and cook in the bacon fat for 5 minutes, stirring, until soft. Add the garlic and cook for 1 minute.

   Mark done Start 5 min timer

3. Add the green beans, stock, sugar, pepper and salt. Bring to the boil, then reduce the heat to low.

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4. Cover and simmer for 45 minutes, stirring now and then, until the beans are very soft, dark green and full of flavour.

   Mark done Start 45 min timer

5. Uncover and simmer for 5 to 10 minutes if there is a lot of liquid, until it has reduced to a savoury broth.

   Mark done Start 5 min timer

6. Stir in the vinegar, then taste and add salt if needed. Serve hot with a spoonful of the cooking liquid.

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Tips for Making Southern Green Beans

• Do not add the salt too early or too generously. The bacon and the stock are already salty, and the liquid reduces as the beans cook.
• Snap the beans by hand instead of cutting them with a knife. The rough ends absorb more of the flavour.
• For a vegetarian version, swap the bacon for 2 tablespoons of olive oil and 1 teaspoon of smoked paprika, and use vegetable stock.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve with Southern Green Beans

• Southern fried chicken
• Skillet cornbread
• Mashed potatoes

Storing & Reheating Southern Green Beans

Keeps in the fridge for up to 4 days and tastes even better the next day. Reheat gently in a covered pan. Freezes for up to 3 months.

Southern Green Beans FAQ: Common Questions

Southern Green Beans Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.