My smothered green beans are coated in smoky, savory seasonings and mixed with tender potatoes and crispy bacon to create the ultimate hearty dish. I love serving this classic Southern recipe on my Thanksgiving table!
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My Favorite Recipe for Smothered Green Beans and Potatoes
Green beans are no stranger to my kitchen, and recently, smothered green beans have become one of my favorite veggie dishes to prepare. It’s the perfect dish for cozy dinners or sharing at holiday gatherings.
Both of my kids love bacon and potatoes, so when I shared my recipe with Connor and Leah for the first time, they were over the moon with excitement to see just how loaded these green beans were.Â
To my surprise, the green beans were the very first thing that they finished on their plates that night. They even asked for seconds!
What I love most about these green beans is that the whole recipe comes together in just one single pan, which makes for simple cooking and an even easier clean-up process! I now make it at Thanksgiving and Christmas upon request year after year.
Looking for another delicious green bean recipe? Try my garlic green beans, air fryer green beans, crack green beans, or my green bean casserole next!
Green Bean Recipe Ingredients
- Green beans – I prefer fresh green beans for the best texture. Canned will be too soggy and limp. Frozen green beans can be substituted, but the cooking time should be reduced in this case.
- Potatoes – Red potatoes are my favorite for this recipe because of their creaminess and how well they hold their shape. I like to keep the skin on for extra color and texture.
- Chicken broth – Adds moisture and savory flavor.
- Onion soup mix powder – For a rich, savory, earthy flavor.
- Flour – Thickens the sauce to create a smooth, velvety mixture.
- Bacon – For a satisfying crunch and some extra smoky, salty flavor.
- Red onion – Softens as it cooks, enhancing the dish with natural, caramelized sweetness.
- Garlic – I use fresh minced garlic to take the flavor to the next level.
- Smoked paprika – Brings a hint of smokiness to the dish. Regular paprika is fine for less heat.
- Salt and pepper – Balance out all the flavors and enhance the overall taste of this smothered green beans recipe.
How to Make Smothered Green Beans
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon bits with a slotted spoon and set them aside on paper towels, leaving about 2 tablespoons of bacon grease in the skillet.
STEP TWO: Add the diced onions to the reserved bacon grease and cook them until they soften. Stir in the garlic and cook it for another 30 seconds until it becomes fragrant.
STEP THREE: Sprinkle in the flour and cook while stirring constantly for 1 minute. Add the onion soup mix powder and smoked paprika, then gradually stir in the chicken broth. Bring the mixture to a simmer and cook for 2 minutes until it has slightly thickened.
STEP FOUR: Add the potatoes first, stirring to coat with the sauce. Cook for 5 minutes, then add the green beans. Season them with salt and pepper. Cover and reduce the heat to medium-low, then cook for an additional 20 to 25 minutes, stirring gently every 5 to 7 minutes, until the potatoes are fork-tender and the green beans are crisp-tender.
STEP FIVE: Remove the skillet from the heat and stir in half of the cooked bacon. Top the smothered green beans with the remaining bacon, and let the dish rest for 5 minutes before serving.
Tips for the Best Recipe for Smothered Green Beans
- Cut the potatoes to a similar size! This is my best tip to ensure even cooking.
- To prevent mushiness, stir the ingredients gently and not too much. I use a silicone spatula to be gentle.
- If the mixture becomes too thick, I add 2 tablespoons of chicken broth at a time to thin it out a bit.
- Allow the dish to rest before serving. Waiting 5 minutes will allow the sauce to thicken and the flavors to fully develop.
Green Beans Variations and Substitutions
- For a spicy twist, I add jalapenos or cayenne pepper!
- When I don’t have bacon on hand, I’ll sub in ham hock or sausage as an easy alternative.
- Sometimes I’ll use vegetable stock instead of chicken broth, depending on what’s available.
- Any creamy potato works well for this recipe! I prefer red potatoes, but Yukon Gold or baby potatoes are also great.
- I sometimes add in extra veggies like carrots, bell peppers, or celery. They make this recipe for smothered green beans even heartier and tastier.
What to Serve with Smothered Green Beans and Potatoes
Veggies make the perfect side dish for hearty meat recipes like my chicken cutlets or baked chicken legs. And, of course, it goes with holiday mains like spiral ham, turkey, and my boneless turkey breast recipe.
My spicy-loving husband Ben’s favorite item to serve with green beans and potatoes is Cajun corn on the cob. I also love pairing these with comforting dishes like my pork chop casserole and Velveeta mac and cheese.
Smothered Green Beans FAQs
How should I store leftover Southern green beans?
Stored in an airtight container, my green beans will stay fresh in the refrigerator for up to 4 day. If I want to keep them longer, I can freeze them for up to 2 months.
How do I reheat leftovers?
I reheat my leftovers over low heat on the stove top, stirring gently until warmed through. Adding a splash of broth prevents everything from drying out and keeps the texture soft and tender.
More Easy Holiday Recipes
- Sweet potato casserole
- Cornbread stuffing
- Roasted asparagus
- Sweet potato cornbread
- Watergate salad
- Christmas crack
One Pan Smothered Green Beans
Equipment
- cast iron skillet or other stove top pan
Ingredients
- 8 slices thick-cut bacon chopped into ½-inch pieces
- ½ cup red onion diced
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 1 tablespoon onion soup mix powder
- ½ teaspoon smoked paprika
- 2 cups chicken broth plus more if needed
- 1/2 pound fresh green beans trimmed and cut into 2-inch pieces
- 1 pound red potatoes washed and cubed
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large skillet over medium heat, cook the chopped bacon until it becomes crispy. Remove it with a slotted spoon and set it aside on paper towels, leaving about 2 tablespoons of bacon grease in the skillet.
- Add the diced onions to the pan and cook them until they soften. Stir in the garlic and cook for an additional 30 seconds, until it becomes fragrant.
- Sprinkle in the flour and cook, stirring constantly, for 1 minute. Add the onion soup mix and smoked paprika, then gradually stir in the chicken broth. Bring them all to a simmer and cook it for 2 minutes until it has slightly thickened.
- Add the potatoes first, stirring to coat with the sauce. Cook them for 5 minutes, then add the green beans. Season them with salt and pepper, and cover.
- Reduce the heat to medium-low and cook for 20–25 minutes, stirring gently every 5–7 minutes, until the potatoes are fork-tender and the green beans are crisp-tender. If the mixture becomes too thick, add chicken broth 2 tablespoons at a time.
- Remove the dish from the heat and stir in half of the cooked bacon. Top it with the remaining bacon and let it rest for 5 minutes before serving.
Notes
- Cut the potatoes to a similar size for even cooking
- To prevent mushiness, stir the ingredients gently and only as needed.
- If the mixture becomes too thick, add 2 tablespoons of chicken broth at a time to thin it out a bit.
- Allow the dish to rest before serving. Waiting 5 minutes will allow the sauce to thicken and the flavors to fully develop.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat leftovers on the stove over low heat, stirring gently until it’s warmed through, adding a splash of broth to keep it from drying out.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
