Southern-style green beans are prized for their tender, melt-in-your-mouth texture and deep, smoky flavor. Slow-simmered in a savory broth with sweet onion and garlic, the beans soak up flavor as they cook. Crispy bacon contributes another layer of smokiness that makes this side dish a favorite alongside ham, pork, chicken or turkey.
Although we’ve lived in Florida for more than thirty years, our roots are in the North — but we’ve come to love Southern cooking. We began preparing this recipe about 15 years ago and now serve it year-round. It’s an excellent companion to pan-seared pork chops and roasted chicken thighs, and it’s a reliable holiday side.
Key Ingredients
A few simple ingredients make this recipe shine. Quantities are listed in the recipe card below.
Green beans: Fresh green beans deliver the best texture and flavor. If you prefer frozen, you can use them straight from the freezer—reduce the cook time by about 10 minutes so they don’t become too soft.
Chicken broth: Low-sodium chicken broth gives the beans a rich, savory base as they braise. Use vegetable broth if you need a vegetarian option, but taste and adjust seasonings since the flavor profile will be lighter.
Bacon: Thick-cut bacon renders more fat and adds a hearty smoky note, but regular bacon works too. If using thinner bacon and it doesn’t render enough fat, add a tablespoon of olive oil to sauté the aromatics. Applewood-smoked bacon is a particularly tasty choice.
A Quick Look at Preparation
How to Make Southern Style Green Beans
Below are the main steps. Full instructions and exact measurements are in the recipe card.
Cook the bacon: Fry bacon in a large skillet until crisp, then drain on paper towels, reserving about 2 tablespoons of bacon fat in the pan.
Sauté the aromatics: Cook chopped onion in the bacon fat over medium heat until soft and translucent. Add minced garlic and cook until fragrant, about 1–2 minutes.
Add the green beans: Stir in the trimmed green beans and 1/2 cup of chicken broth, cover, and cook for about 15 minutes, stirring once or twice. Season with salt and freshly ground black pepper to taste.
Finish with bacon: Return the bacon to the pan, lower the heat, partially cover, and simmer for an additional 15–25 minutes, stirring occasionally, until the beans are tender but not mushy.
What to Serve with Southern Style Green Beans
This adaptable side is a classic for Thanksgiving with roasted turkey, mashed potatoes, macaroni and cheese, and cornbread. It’s equally good with roasted chicken, ham, pork chops, or any hearty main where a savory, slightly smoky vegetable side is welcome.
More Delicious Green Bean Side Dishes
If you want variety, try green beans tossed with toasted walnuts and shallots for crunch, combine them with mushrooms and a crispy crumb topping for texture, or pair them with tomatoes for a brighter, acidic contrast. Each variation highlights a different flavor profile while keeping green beans at center stage.
Southern Style Green Beans
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Ingredients
- 2 lbs green beans, ends trimmed
- 8 slices thick-cut bacon, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1/2 to 1 cup low-sodium chicken broth
- Salt and freshly ground black pepper
Instructions
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Fry the bacon in a large skillet until cooked through. Drain on paper towels and leave about 2 tablespoons of the bacon fat in the pan.
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Add the chopped onion to the pan and sauté over medium heat until soft and translucent, about 4–5 minutes. Add the garlic and cook 1–2 minutes more until fragrant.
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Stir in the green beans and 1/2 cup of the chicken broth. Cover and cook for 15 minutes, stirring once or twice. Season with salt and pepper, then return the bacon to the pan.
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Reduce the heat to low, set the lid slightly ajar, and cook, stirring occasionally, until the beans are tender but not mushy, about 20 minutes. If the pan becomes dry, add a little more chicken broth and lower the heat.
Notes
Tips for Buying and Storing Fresh Green Beans
Shopping: Choose beans that are bright green, free of brown or yellow spots, and crisp to the touch. Fresh beans should snap when bent. Avoid pods with bulging seeds; those can be tougher and stringy.
Storing: Keep unwashed green beans in a plastic bag in the refrigerator crisper for up to a week.
Prepping: Trim the ends before cooking and cut beans to a uniform length for even cooking. Kitchen shears work well for quick trimming.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.