The bacon starts to sizzle, then the fat slowly pools in the bottom of the Dutch oven. That’s the beginning of the savory broth these Southern Green Beans with Bacon simmer in, and it’s worth giving the bacon its full time in the pot. I like how the beans pick up that flavor as they soften, with the onion melting into the broth instead of staying sharp.
These aren’t crisp-tender green beans. They simmer covered until they’re very tender, so the broth has time to season every piece. Fresh beans, low-sodium chicken broth, and a little salt and pepper keep the ingredient list simple, while the bacon drippings do the heavy lifting. The finished beans are soft, savory, and made for spooning up with a little of their cooking liquid.
Kitchen Note
The bacon goes back into the pot for a long simmer, so I stop when it’s browned rather than trying to make it brittle. It softens as the beans cook, but those browned pieces still bring plenty of savory flavor to the broth.
Save these Southern Green Beans with Bacon for a tender, savory side that simmers hands-off while the broth picks up all that bacon flavor.
Why These Green Beans Simmer Until Tender Instead of Staying Crisp
Green beans often get cooked just long enough to keep a snap. This pot takes a different route: the beans simmer in chicken broth, covered, until they’re very tender. That longer cook gives the broth time to work into the beans, and it lets the onion and bacon flavor spread through the pot instead of sitting on top. The result should feel more like a cozy braised side than a quick sauté.
Keep the heat low after the broth comes to a boil. A hard, uncovered boil would drive off liquid quickly, while a gentle covered simmer gives the beans steady heat without requiring constant attention. The 35–45 minute window allows for natural differences in fresh beans; start checking their tenderness toward the earlier end. If you’re used to stopping green beans while they still have a firm bite, trust the different cue here: they’re ready when they’re very tender.
What the Bacon, Broth, and Fresh Beans Each Bring to the Pot
- Bacon — It provides both the browned pieces and the drippings that the onion cooks in. Regular bacon that renders fat gives the pot its savory base; a very lean bacon may leave less fat behind. There isn’t a direct swap that keeps the same bacon flavor and rendered drippings.
- Fresh green beans — Fresh beans are sturdy enough for the long, covered simmer and are the best choice for the soft, tender texture here. Trim the ends and snap the beans into pieces of a similar length so they cook at about the same pace. Canned beans aren’t a like-for-like replacement for this method.
- Yellow onion — Diced onion softens in the bacon drippings and becomes part of the broth rather than a crunchy topping. A firm onion is all you need; there’s no benefit to seeking out a specialty variety.
- Low-sodium chicken broth — It supplies the liquid the beans simmer in and lets you control the salt separately. Choose low-sodium broth so the bacon and measured seasoning don’t make the pot taste overly salty. Water can keep the pot from drying out, but it won’t give the beans the same savory cooking liquid.
- Kosher salt and black pepper — The salt seasons the beans and broth, while pepper adds a mild, warm edge. Since bacon and broth brands vary in saltiness, taste a bean near the end before deciding whether the seasoning suits you.
Building the Pot in Four Stages
Render the Bacon in the Dutch Oven
Set a 5-quart Dutch oven over medium heat and cook the chopped bacon for 8–10 minutes, stirring occasionally. Look for browned pieces and rendered fat collecting in the bottom of the pot. If the bacon is still pale, give it more time within that window rather than rushing to add the onion. Transfer the bacon to a plate and leave the drippings in the pot.
Soften the Onion in the Drippings
Add the diced onion to the pot and cook over medium heat for 4–5 minutes, stirring occasionally. It should soften and lose its raw, crisp look without needing to brown deeply. Stir along the bottom so the onion picks up the bacon drippings. If the onion still feels firm, give it the full cooking time before moving on.
Bring the Broth to a Boil
Stir in the green beans, chicken broth, kosher salt, black pepper, and cooked bacon. Turn the heat to medium-high and bring the broth to a boil. Stir gently so the bacon and seasoning are distributed through the beans, but don’t worry if the beans aren’t completely submerged. Once the broth boils, the pot is ready to cover.
Simmer Covered Until Very Tender
Cover the Dutch oven, reduce the heat to low, and simmer for 35–45 minutes. Check the pot occasionally and test a bean for tenderness; it should be very tender rather than crisp. If the pot looks dry, add a splash of water so the beans can keep simmering without scorching. Keep the lid on between checks to hold in the heat and moisture.
Small Changes That Work Without Losing the Character of the Dish
Make the Pot Lower in Sodium
Leave out the kosher salt and keep the low-sodium chicken broth. The bacon still brings savory flavor, but the finished beans will taste less seasoned than the standard version. This is the simplest adjustment if you’re watching sodium; the bacon itself still contributes salt.
Keep the Bacon Pieces Firmer
For a more distinct bite of bacon, cook it as usual and leave it on the plate while the beans simmer with the onion, broth, salt, and pepper. Stir the cooked bacon back in once the beans are tender. It won’t soak up as much broth, so the bacon flavor will be less distributed through the beans, but the pieces will hold their texture better.
Storage and Reheating
- Refrigerator: Store in a covered container within 2 hours and eat within 3–4 days. The beans will continue to soften slightly as they sit.
- Freezer: Freeze the cooled beans with their broth in an airtight container for up to 2–3 months. Thaw overnight in the refrigerator; the beans will be softer after freezing.
- Reheating: Warm in a covered saucepan over low heat, stirring gently, until the leftovers reach 165°F. If the broth has been absorbed, add a small splash of water; avoid a hard boil, which can break up the tender beans.
Questions That Come Up While the Beans Simmer
Southern Green Beans with Bacon
Ingredients
Equipment
Method
- In a 5-quart Dutch oven over medium heat, cook the chopped bacon for 8–10 minutes, stirring occasionally, until browned and the fat has rendered.
- Transfer the bacon to a plate, leaving the drippings in the pot.
- Add the diced onion to the pot and cook over medium heat for 4–5 minutes, stirring occasionally, until softened.
- Stir in the green beans, chicken broth, kosher salt, black pepper, and cooked bacon.
- Bring the broth to a boil over medium-high heat.
- Cover, reduce the heat to low, and simmer for 35–45 minutes, until the beans are very tender; check occasionally and add a splash of water if the pot looks dry.