Ingredients
- 4 cups potatoes, peeled and cut into bite-sized pieces
- 1 pound fresh green beans, trimmed and cut into smaller pieces
- 3 green onions, chopped
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 3 slices bacon, cooked and crumbled, optional
Instructions
- Prepare the potatoes: Peel the potatoes and cut them into evenly sized chunks so they cook at the same rate.
- Cook the green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for about 5 minutes. Drain and set aside.
- Cook the potatoes: Add the potatoes to the same pot, cover with water, and simmer for about 10–12 minutes, or until they are just tender. Drain well.
- Sauté the onions: Heat the butter in a large skillet over medium heat. Add the chopped green onions and garlic. Cook for 2–3 minutes until fragrant and softened.
- Combine everything: Add the cooked potatoes and green beans to the skillet. Pour in the broth and sprinkle with salt, black pepper, onion powder, and paprika.
- Simmer: Stir gently to combine. Cover the skillet and simmer over medium-low heat for about 8–10 minutes, allowing the vegetables to absorb the savory broth and butter.
- Add bacon: If using, stir in the crumbled cooked bacon during the final few minutes.
- Taste and serve: Taste and adjust the seasoning as needed. Serve hot as a comforting side dish with roasted chicken, meatloaf, pork chops, or grilled meat.
For an even richer Southern-style version, you can replace some of the broth with additional butter and add a little bacon grease. The potatoes soak up all those savory flavors while the green beans remain tender and delicious.
Potatoes and green beans together: YAY or NAY? 🥔💚
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