Green Beans and Potatoes are an easy side dish perfect for so many dinners! These would also be great for Thanksgiving if you aren’t a fan of green bean casserole. For this recipe you can use fresh, frozen, or canned green beans. My family prefers canned, so that’s what we usually use with this recipe.

Ingredients

4 cups of green beans (fresh, frozen, or canned all work)
1 lb baby potatoes (sliced in halves)
1 diced onion
1 TBSP of minced garlic
6 strips bacon
1 TBSP of sugar
1 tsp of pepper
1 tsp steak seasoning
2 cups of chicken broth

Prep Green Beans and Potatoes

To make the recipe start by gathering everything needed to make the dish. I like to use my large 12 inch cast iron skillet when I make this recipe.

Chop 6 pieces of bacon into small pieces. Chop one onion and slice one pound of baby potatoes in half. Some of the bigger baby potatoes I like to slice into quarters to make sure they are all about the same size.

If using canned green beans go ahead and drain the green beans. If using fresh this is when I would wash and snap the ends off the green beans.

Make Green Beans and Potatoes

Heat a large skillet over medium high heat and add the chopped bacon to the skillet. Stir and let bacon cook until it is cooked through.

Once the bacon is cooked add the onions and potatoes to the skillet. Stir well and let cook until the onions start to soften. If your skillet is starting to look dry you could add a couple of pats of butter, but with the bacon grease it is not usually necessary.

Add the drained green beans, chicken broth, minced garlic, and seasonings to the skillet and stir everything together.

Bring this to a simmer. Once bubbling lower the heat to low heat and cover with a lid.

This will cook for about 20 minutes or until the potatoes are fork tender.

Once the potatoes are cooked I like to remove the lid and let it simmer for a few minutes to help the liquid reduce.

Once the green beans and potatoes are cooked I like to do a taste test and season with a little bit more steak seasoning or salt and pepper if needed.

Serve Green Beans and Potatoes

Now it’s time to eat! I served the green beans and potatoes with some baked macaroni and cheese and grilled steaks.

If you like this recipe check out some of my other easy side dishes!

Tips and Frequently Asked Questions

If looking to reduce sodium, use low sodium chicken broth and cut down on the steak seasoning. Rinsing the green beans if using canned can also help.
You can use canned, fresh, or frozen green beans for this recipe. I used 2 cans of green beans because that is what my family prefers.
I used 1 pound of baby potatoes, but you could also cube up some russet potatoes (or any that you have).
Beef broth can be subbed for chicken broth in this recipe.
Freshly minced garlic or jarred minced garlic will work for this recipe.

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