Green Beans and Potatoes

Essentially a warm veggie salad, the classic pairing of green beans and potatoes comes alive with the addition of bacon, onions and chicken broth. Simple and flavorful, this recipe is versatile enough for serving alongside an old-fashioned sandwich, or as a side to a juicy, savory steak. Aside from cooking the bacon and chopping up a few veggies, this dish is made entirely in a slow cooker with a hands-off approach. Make it ahead (it’s equally delish when served chilled!) or serve it hot—either way, you won’t be disappointed.

Ingredients for Green Beans and Potatoes

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• Bacon: For a sweet-savory option, choose maple and applewood smoked bacon. For a vegetarian option, simply leave out the bacon.
• Green beans: This recipe calls for fresh green beans, but frozen will do in a pinch.
• Potatoes: The best type of potatoes to use here are golden potatoes, such as Yukon Golds or German Butterballs.
• Onion: A small yellow onion is best for this green beans and potatoes recipe.
• Chicken broth: Store-bought reduced-sodium chicken broth is the easiest way to go here, but if you have the time to make homemade chicken broth, it’s worth the extra step (or just keep some on hand—it freezes exceptionally well).
• Spices: Just salt and pepper are used in this recipe for a classic, versatile flavor profile.

Directions

Step 1: Cook the bacon

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In a large skillet, cook the bacon over medium heat until crisp, flipping it occasionally. Remove the bacon to paper towels with a slotted spoon. Drain the skillet, reserving 1 tablespoon of drippings. Cover and refrigerate the bacon until serving.

Step 2: Cook the vegetables and broth

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In a 5-quart slow cooker, combine the green beans, potatoes, onion, chicken broth, salt and pepper, then stir in the reserved bacon drippings. Cover and cook on low until the potatoes are tender, six to eight hours. Stir in the bacon, and heat through.

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Green Beans and Potatoes Variations

• Add herbs or spices: Adding dried or fresh herbs or spices to this dish can take it in an entirely different direction. Dried or fresh parsley, rosemary, thyme or oregano are all fine options, as are paprika, cumin or even curry.
• Add roasted garlic: First roast a head of garlic, and once it’s done, drop the softened cloves into a small bowl. Drizzle with honey and sprinkle with salt, then mash until creamy. Add this to the slow cooker with the other ingredients.

How to Store Green Beans and Potatoes

You can keep the green beans and potatoes directly in the slow cooker that you cooked them in. Simply cover it and place the entire pot in the fridge. Otherwise, an airtight container in the fridge will work fine as well.

How long do green beans and potatoes last?

In a lidded pot or airtight storage container, green beans and potatoes will last in the fridge for three to four days.

Green Beans and Potatoes Tips

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Can this recipe be modified to fit a vegetarian or vegan diet?

Yes, this green bean and potato recipe can absolutely be modified to be made without meat. You can simply omit the bacon, and swap out the chicken broth for veggie broth. Or if you’d like, swap out the bacon for a meatless bacon version.

How do I keep potatoes and green beans from becoming too mushy?

This warm salad is meant to be soft, but if it becomes mushy, it’s a bust. The key is to not overcook the potatoes. Once the potatoes are just tender, they’re done. If they fall apart, you’ve cooked them too much. You should be able to put a fork in them and have it feel soft, but not have the potatoes flake under your fork. As for the green beans, fresh green beans really are best in this recipe. Frozen will do in a pinch, but be aware that they’ll become softer than fresh green beans.

Should I serve this salad warm or cold?

This is meant to be a warm salad, but it’s delicious when chilled too. The best way to eat it chilled is as leftovers—serve it cold the next day with a sandwich.