Southern Green Beans and New Potatoes

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5 from 1 vote

Southern Green Beans and New Potatoes

Easy Dump and GO recipe for these Southern Green Beans and New Potatoes! Filling, delicious dinner option!

Prep Time10

Cook Time45

Total Time10

Course: Side

Cuisine: American

Keyword: green beans and new potatoes, green beans and potatoes

Servings: servings

Calories: 169kcal

Author: Wendi Spraker

Ingredients

12 small red potatoes
4 slices of thick cut bacon hickory or applewood smoked is best.
2 tbs whole butter
1 Vidalia onion chopped or any yellow onion
2 large cans (28 oz) of green beans - drained
1 Tbs brown sugar
1 teaspoon heaping chicken broth concentrate.
½ tsp white or cider vinegar
¼ tsp cayenne pepper
Salt and pepper to taste

Instructions

In a medium sized saucepan, place the red potatoes and cover with water. Boil over medium high heat until a fork can pierce the potatoes easily. (about 15 minutes)
Drain the potatoes and set them aside.
In the same saucepan, place 4 slices of bacon and allow to fry until crispy.
When crispy, remove the bacon and set aside.
Add the butter to the bacon drippings and heat over medium heat till melted. Add the chopped onions and cook till translucent.
Cut the bacon into pieces and add back to the saucepan.
Drain the cans of green beans and pour into the saucepan.
Add the potatoes back to the saucepan. Add water to come about halfway up the level of the green beans in the saucepan (about a cup of water) (read step 9 before you add the water).
Add 1 Tbs sugar and Add 1 heaping teaspoon of chicken broth concentrate (if you do not have broth concentrate, then add chicken broth instead of water in step number 8). Add the vinegar and cayenne.
Stir well and when beans start to steam and boil, they are done. Taste and add salt and pepper to taste.

Video

Notes

General Tips:

Wash the new potatoes before using and pull off any little vine pieces that may be adhering.
Drain the water from your can of green beans.
Use Italian Green beans , regular green beans or frenched green beans, however, the frenched may need much less cooking time.
If you have a variety of sizes of potatoes, cut the larger ones in half or quarters so that they are roughly the same size as the smaller ones so that they cook at the same rate.

SUBSTITUTIONS:

It's fine to use regular potatoes, just cut into bite size pieces before cooking.
Use any type of oil you prefer.
Use chicken stock if you can't find concentrate, just substitute the broth for the water and the concentrate.
If you are concerned about the cayenne (I promise, it won't be too hot), just leave it out.
Use 2 Tbs hot sauce if you don't have cayenne.
It's fine to use a butter substitute.
Cider vinegar usually tastes best, but white vinegar works too.
Lemon juice will work if you don't have vinegar. Use the same amount.
Use ½ teaspoon liquid smoke if you prefer over bacon.

PRO TIP: If you are cooking in the crockpot, there is no need to precook anything. Simply toss it all in and forget about it until supper time 6-8 hours later.

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