Southern Green Beans and Potatoes

Southern Green Beans and Potatoes

Keep your sides simple yet flavorful with this green bean and potato dish. Once you prep the beans and potatoes, you can throw this together in no time and let it simmer while fixing your main dish.  Reducing the broth is the trick to getting the most flavor.  As it simmers, the juices get more and more concentrated, intensifying the taste.

Southern Green Beans and Potatoes


  • 2 tsp olive oil
  • 1 medium onion thinly sliced
  • 2 cloves garlic sliced
  • 1/4 tsp crushed red pepper
  • 3 cups unsalted broth or chicken stock
  • 3/4 tsp salt
  • 1-1/2 lbs small potatoes whole or halved
  • 1 lb green beans washed and trimmed


  1. In 5-qt saucepan, heat oil over medium-high heat. Add onion. Stir occasionally until tender. 

  2. Add garlic and red pepper. Stir occasionally until garlic is fragrant, about 3 minutes.

  3. Add stock, potatoes, and salt. Bring to a boil. Turn down heat and simmer for 10 minutes, until potatoes are tender enough to pierce with a fork.

  4. Add green beans and cover. Simmer for another 6 minutes. Once green beans are tender and bright, remove potatoes and beans from the liquid with a slotted spoon and put into a serving dish.

  5. Return pot to heat and bring the remaining liquid to a boil. Let it reduce until 1 cup remains. Spoon liquid over veggies to serve. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating