Bacon-Simmered Green Beans and New Potatoes
The Meat-and-Three: Potlikker & Produce
There is a prevailing, somewhat snobbish modern culinary orthodoxy that insists green beans must be quickly blanched, kept crisp, and rendered a vibrant spring green. A Southern grandmother knows better. To unlock the true soul of this dish, you have to subject the beans to a slow, intentional death, simmering them until they surrender completely to a smoky, pork-laced broth. The resulting olive-drab beans melt in your mouth, but the real prize is the potlikker—the nutrient-dense, savory liquid left behind in the pot. It is liquid gold, a testament to the working-class genius of making magic from scraps, and it practically demands a wedge of cornbread to soak it up.
Ingredients
- thick-cut bacon6 slices
- sweet yellow onion1 med
- garlic3 cloves
- crushed red pepper flakes1/4 tsp
- fresh green beans2 lb
- low-sodium chicken broth3 cup
- small red potatoes1 1/2 lb
- unsalted butter2 tbsp
- black pepper1 tsp
Method
- 01
Render the pork fat slowly to build your savory foundation.
Place a large heavy pot or Dutch oven over medium heat. Add the chopped bacon and cook for about 7 to 8 minutes until the fat has rendered completely and the bacon is crisp. Do not drain the fat; this is the engine of the dish.
- 02
Sweat the aromatics until they soften into the rendered bacon grease.
Toss the diced onion into the pot. Sauté for 4 to 5 minutes until translucent. Stir in the minced garlic and crushed red pepper flakes, cooking for just 30 seconds until deeply fragrant.
- 03
Coat the green beans and begin the slow simmer.
Add the prepared green beans, tossing them thoroughly so every bean is slicked with the savory bacon fat. Pour in the chicken broth, which should come just to the top of the beans. Bring to a rolling boil, then immediately reduce the heat to low, cover the pot, and let it simmer undisturbed for 45 minutes.
- 04
Stagger the starches to prevent the potatoes from disintegrating into mush.
After the beans have a 45-minute head start, remove the lid and nestle the halved red potatoes down into the broth. Cover and continue to simmer on low for an additional 30 to 45 minutes.
- 05
Finish with butter and an aggressive hit of black pepper.
The dish is ready when the potatoes are fork-tender and the green beans are incredibly soft and olive-green. Remove from the heat and stir in the butter if using. Taste the potlikker—add salt only if absolutely necessary, as the bacon and broth carry plenty, but do add the black pepper. Serve hot in shallow bowls with plenty of the broth.
Notes
The slow cooker method is a perfectly valid weeknight shortcut.
If you don't have two hours to tend a stove on a Tuesday, render the bacon and onions in a pan first, then dump them into a slow cooker along with the beans, potatoes, and broth. Set it to low for 6 to 8 hours before you leave for work, and come home to a kitchen smelling exactly like a Southern grandmother's house.
From Cook Southern Food.