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Southern Style Green Beans are made with fresh green beans cooked low and slow flavored with salty bacon. This traditional southern side is served on just about every table in the south!
Homecooked vegetables are a staple in the south. They are almost always cooked with some type of fat. It’s either ham hocks, butter, or some type of pork! I grew up cooking green beans with bacon! I mean really is there any other way?
Well, I know there are a thousand ways, like my Instant Pot Garlic Butter Green Beans (they are bacon free), but for these beans, they just have to have bacon. Bacon, glorious bacon!
There is much talk about how people like their green beans! Crisp, crunchy, soft, cooked to death, or just in the middle! They can get quite passionate over these little fellas! Personally, I like them cooked all kinds of ways, but this is one of my favorites. And I sure hope you enjoy them as well!
These are a traditional Southern Style Green Bean. Cooked until soft, infused with bacon, salty with a peppery note. I also added some red pepper to give them a little extra kick. We like a little spice to ours. But if you don’t like that spice, this can totally be omitted. After all, my momma never used red pepper!
What are Southern Green Beans?
Southern-style green beans are all about that slow simmering method, letting the beans soak up that rich, smoky flavor until they’re perfectly tender. Unlike quick-cooked green beans, these aren’t crisp—they’re melt-in-your-mouth soft, with the broth and seasonings doing all the flavor work.
And boy, am I glad my momma taught me how to cook green beans this way and so many traditional Southern meals. As a kid, I didn’t fully grasp just how much comfort those simple traditions brought, but now I cherish those memories and the value of gathering my family around the table and soaking up all those moments together.
How to Make Southern Style Green Beans
Step 1 | Wash & Prep Fresh Green Beans
Start by washing, draining, and snapping the ends off the fresh green beans, then pat them dry with a paper or tea towel.
Step 2 | Cook Bacon
Cut the bacon into bite-size pieces using kitchen scissors and cook it in a large, heavy-bottomed pan or Dutch oven over medium-high heat until it reaches your desired level of crispness. Remove the bacon and let it drain on paper towels.
Step 3 | Saute Green Beans & Garlic
Add the green beans to the pan and sauté them in the bacon grease for a minute or two, just until they turn bright green. If you’re using fresh minced garlic, add it at this stage and let it sauté with the beans.
Step 4 | Add Broth & Seasonings
Pour in the chicken broth and add salt, black pepper, garlic powder (if you skipped the fresh garlic), a dash of red pepper flakes if you like a little heat, and the cooked bacon pieces. Stir everything well.
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Step 5 | Slowly Cook Green Beans
Bring the mixture to a boil, cover, and reduce the heat to medium-low. Let it simmer for 1 to 2 hours,
Step 6 | Taste, Adjust Seasoning, & Serve
Once cooked, check for seasoning and adjusting if needed.
Serve with crumbled bacon on top if you want that extra touch.
Variations and Substitutions
- Canned Green Beans: If you want to sub using canned beans, skip the sautéing step. I still recommend cooking them for 2 – 3 hours (momma always simmered canned green beans for 3 hours).
- Other Meats: Ham hocks, smoked turkey wings, or country ham are great options for that classic Southern smoky flavor. Each adds its own rich depth and pairs perfectly with the slow-cooked green beans.
- Seasoned Salt: If you love the flavor of seasoned salt, try swapping it for the regular salt to add an extra layer of seasoning.
- Onions: Diced onions bring a touch of sweetness and extra flavor. Add them just before sautéing the green beans in bacon grease and let them cook until they’re soft and translucent.
- Potatoes: Throw in chunks of potatoes for a heartier dish. They soak up all that savory goodness as they simmer, making the side even more satisfying. I love baby red potatoes.
- Potatoes and Sausage: Add sliced smoked sausage and potatoes for a full, one-pot meal. The sausage amps up the smokiness, and the potatoes make it hearty enough for a main course.
- Cajun Twist: A sprinkle of Cajun seasoning and a bit more red pepper flakes adds a spicy kick that pairs well with the smoky bacon.
- Smoky Heat: Smoked paprika, along with red pepper flakes, gives a subtle, warm heat that ties all the flavors together.
Slow Cooker Southern Green Beans
Absolutely, you can! Here’s how you make Southern green beans in the Crockpot.
- Start by cooking the bacon as directed in the recipe card and sauté the garlic during the last minute of cooking. Pour it all into the slow cooker.
If you don’t want to saute the bacon, it, along with the garlic, can be put in the slow cooker raw. - Add the green beans, seasonings, and chicken broth, and give everything a good stir.
- Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours—until the beans are as tender as you like. Be sure to stir the beans a couple of times during cooking.
How to Serve Southern Green Beans
Remove from the pot and place in the serving dish with a little extra crumbled bacon on top if you want to get a little fancy! Maybe when you have company coming! At home, we just dish them out of the pot from the stovetop most of the time!
These are also great for potlucks, church suppers, or taking a side to BBQ! Just put them in a covered dish, and you are all set!
How to Store Southern Green Beans with Bacon
Refrigerate Leftovers: Let them cool completely before transferring them to an airtight container. They’ll keep well in the refrigerator for up to 3-4 days.
When you’re ready to reheat, warm them on the stove over low to medium heat or in the microwave until heated through.
6 Southern Recipes That Go Great with Green Beans
- Southern Fried Pork Chops
- Baked Mac N Cheese
- Instant Pot Beef Tips
- Meatloaf and Potatoes
- Slow Cooker Beef Brisket
- Mississippi Pot Roast
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Southern Style Green Beans
Ingredients
- 3 slices bacon, cut into pieces, (use 4 slices, if you want some crispy for garnish)
- 2 pounds fresh green beans, rinsed, ends snapped, and dried
- 1 to 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- 2 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ red pepper flakes
Instructions
- Prep Green Beans: Wash, drain, and snap the ends off fresh green beans. Pat them dry with a paper or tea towel.
- Cook Bacon: Cut bacon into bite-size pieces with kitchen scissors. In a large, heavy-bottomed pan or Dutch oven over medium-high heat, cook bacon to desired crispness. Remove and drain on paper towels.3 slices bacon
- Saute Beans: Add green beans to the pan and sauté in the bacon grease for 1-2 minutes until bright green. If using fresh minced garlic, add it now and sauté with the beans.2 pounds fresh green beans, 1 to 2 cloves garlic
- Add Broth & Seasonings: Pour in chicken broth, salt, black pepper, garlic powder (if not using fresh garlic), red pepper flakes (optional), and bacon pieces. Stir well.2 cups chicken broth, 1 teaspoon salt, ½ teaspoon black pepper, ¼ red pepper flakes
- Cook Green Beans: Bring to a boil, cover, and reduce heat to medium-low. Simmer for 1 to 2 hours.
- Check seasoning and adjust as needed.
- Serve with crumbled bacon on top, if you like!
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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I’ve tried to find my mommas and grandma’s recipe for years and this is close. I use full size snap beans and break them into 2 inch pieces. I used onion chopped fine instead of garlic ( we didn’t use garlic in Appalachia VA) and omitted the red pepper. It came out great with soup beans, corn bread and fried chicken.
Thank you, Elizabeth! I am so glad it came close to you moms recipe! And sounds like you had the perfect dinner- fried chicken and cornbread are great compliments to this dish!
Made these with dinner tonight. They are delicious. My husband ate a bowl full. Well worth the time it takes for them to cook.
Thank you, Rosemarie! I am so glad you all enjoyed them! I agree they are worth the time! So delicious!
Used this recipe to successfully make my first batch of green beans!! I have been trying for years and years and burnt them everytime, even in a crock pot! These were so good my 7 yr old who got burnt out on green beans loved them! Thank you so much!!
Thank you Kellie! I am so glad you guys loved them! That makes my day!
the best southern green bean recipe on the planet! Made ’em for Thanksgiving and will do again for Christmas (may add some little fingerling potatoes this time)…..I’m a “Georgia Peach” and I know southern cookin’. Thanks for making your collection of recipes available.
Thank you so much Deb. And a compliment from another southern cook is the best in the world I truly appreciate it!
My great grandmother’s recipe! So full of comfortable flavor.
So glad to hear it was like your grandmothers. That means full of love and memories!
This is the only way I make green beans now! When I don’t have much time, I used frozen green beans and cook with these ingredients, according to the directions on the bag. Omit one cup of the water/broth, as the frozen green beans have excess water. I also add bacon bits and 1 TBSP bacon grease, instead of cooking the bacon (when time doesn’t allow).
They are so good like this I have eaten them this way as long as I can remember. I love you tips for frozen ones and using bacon bits in a crunch!
This is the exact same recipe i have followed for years, with the exception of frying the bacon. I usually add the raw diced bacon to the beans as the first start boiling
My mom did it that way too the bacon raw before cooking. I love it that way as well.
These are a favorite at our house. The perfect side for meatloaf!
Do you drain the bacon grease?
No I do not. It gives it extra flavor. But if you have more that you want in the dish, you could take some out if you desire. Hope you enjoy – Nikki
I used beef stock instead of chicken and it turned out really good the beef flavor adds a good steakhouses taste to it I think, I also added some steak seasoning to it when serving turned out really good
Fantastic idea! Love the change up! Delicious idea!
How much garlic?
I use 2 cloves of garlic minced, you can add more to taste if you love it. 🙂
I just tried this for Thanksgiving, and 2c of liquid is not nearly enough for this many green beans. All the liquid quickly cooked out even on medium and it all burned on the bottom.
I am so sorry you had trouble with them. I tried to note in the recipe to cook them low and slow and each stove does vary. I cook them often and haven’t had an issue. You can always add liquid if needed or adjust the temperature. 🙂
I love beans cooked this way but usually add baby potatoes in with them. YUM!
Oh I do too! Baby potatoes are so good in them too! I need to do a post for green beans and potatoes! Now I have a hankering for some 😉