3slicesbaconcut into pieces, (use 4 slices, if you want some crispy for garnish)
2poundsfresh green beansrinsed, ends snapped, and dried
1 to 2clovesgarlicminced (or ½ teaspoon garlic powder)
2cupschicken broth
1teaspoonsalt
½teaspoonblack pepper
¼red pepper flakes
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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!
Notes
These are meant to be cooked rather low. Adjust your temperature according to your stove. If necessary, you can add more liquid if it cooks out too quickly.
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.