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Southern snap beans recipe in a Dutch oven with bacon

Smoky Southern Snap Beans Recipe

This authentic Southern snap beans recipe uses slow-simmered green beans, smoky bacon, and chicken bone broth to create a melt-in-your-mouth side dish rich in savory pot liquor.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner, Side Dish
Cuisine American, Southern
Servings 6 servings
Calories 180 kcal

Equipment

  • Dutch Oven or Heavy Pot
  • Slotted Spoon

Ingredients
  

Main Ingredients

  • 2 lbs fresh snap beans (green beans) washed and ends snapped
  • 6 slices thick-cut bacon chopped
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 cups chicken bone broth high quality
  • 1 cup water approximate, just enough to cover beans
  • 0.5 tsp red pepper flakes
  • 1 tbsp unsalted butter
  • 1 tsp apple cider vinegar optional, to brighten flavor
  • Salt and black pepper to taste

Instructions
 

  • Prep the Beans: Wash the green beans thoroughly in cold water. Snap off the tough stem ends. If the beans are particularly long, snap them in half.
  • Render the Fat: Place a large Dutch oven over medium heat. Add the chopped bacon and cook slowly until the fat renders and the bacon is crispy. Remove the bacon bits with a slotted spoon and set aside, leaving the grease in the pot.
  • Sauté Aromatics: Add the diced onions to the hot bacon grease. Sauté for 5–7 minutes until translucent. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
  • Coat the Beans: Add the prepared snap beans to the pot and toss them in the onion-bacon mixture. Sauté for 2 minutes to coat them in the fat.
  • The Slow Simmer: Pour in the chicken broth and just enough water to barely cover the beans. Bring to a boil, then reduce heat to low and cover with a tight lid. Simmer for 45 to 60 minutes until tender.
  • Finish the Dish: Remove the lid. If liquid is excessive, boil on medium-high for 5 minutes to reduce. Stir in the butter and optional splash of vinegar. Season with salt and pepper to taste. Top with reserved crispy bacon before serving.

Notes

Storage: Store in an airtight container in the fridge for up to 4 days. Flavor improves the next day!
Pot Liquor: Do not drain the liquid; serve it with the beans and use cornbread to soak it up.
Keyword gluten free, green beans with bacon, keto side dish, southern snap beans recipe