# Grandma's Southern-Style Green Beans

Tender green beans, simmered low and slow with smoky bacon and sweet onions, always bring me back to my grandmother s kitchen.

- Servings: 6 servings
- Total time: 105 min
- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

- 2 pounds fresh green beans, ends trimmed and snapped into 2-inch pieces
- 6 slices thick-cut bacon, chopped into 1/2-inch pieces
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon smoked paprika

## Instructions

1. Trim the stem ends from 2 pounds of fresh green beans, then snap each bean into 2-inch pieces.
2. Dice one large yellow onion finely.
3. Mince 4 cloves of garlic.
4. Chop 6 slices of thick-cut bacon into 1/2-inch pieces.
5. Measure out 4 cups of low-sodium chicken broth, 1 tablespoon of apple cider vinegar, and your seasonings.
6. Place your large Dutch oven over medium heat and add the chopped bacon.
7. Cook for 8-10 minutes, stirring occasionally, until the bacon pieces are crispy and golden brown.
8. Transfer the crispy bacon to a paper towel-lined plate using a slotted spoon, leaving about 3 tablespoons of the rendered fat in the pot.
9. Add the finely diced onion to the bacon fat in your Dutch oven.
10. Cook over medium heat for 6-8 minutes, stirring frequently, until the onions become translucent and just begin to turn golden at the edges.
11. Add the minced garlic and cook for just 1 minute more until fragrant but not browned.
12. Add the prepared green beans to the pot with the sautéed aromatics.
13. Pour in 4 cups of low-sodium chicken broth.
14. Stir in 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika.
15. Bring the liquid to a boil over high heat, then immediately reduce to a low simmer.
16. Cover the pot with a tight-fitting lid and cook for 1 hour and 15 minutes to 1 hour and 30 minutes.
17. Remove the lid and stir in 1 tablespoon of apple cider vinegar.
18. Let the pot simmer uncovered for 5 more minutes.
19. Taste and adjust seasoning with additional salt and pepper if needed.
20. Stir in the reserved crispy bacon pieces, reserving a few for garnish if you like.
21. Serve the green beans hot in a deep bowl with plenty of the delicious broth.

## Equipment

- Large Dutch oven or heavy-bottomed pot with lid
- Wooden spoon or spatula
- Cutting board and chef s knife
- Measuring cups and spoons
- Colander for draining (optional)

## Tips

- For the most flavorful results, seek out fresh, local green beans when they re in season.
- If using older beans, add an extra 15-20 minutes to the simmering time.
- For a vegetarian version, substitute bacon with 2 tablespoons of olive oil and add 1 teaspoon of liquid smoke with the broth.
- Don t discard the  pot liquor  (flavorful broth) as it's traditionally served with the beans and sopped up with cornbread.
- For extra richness, stir in a tablespoon of butter just before serving.
- If making ahead, the flavors improve overnight; reheat gently on the stove, adding a splash of broth if needed.
- Always taste before serving and adjust seasoning.
- If the onions start to stick or brown too quickly, reduce the heat slightly.
- For thicker  pot liquor , simmer uncovered for 10-15 minutes after adding the vinegar.

## Source

- Original video: https://gelarecipes.com/green-beans/
- Recipe page: https://www.cliprecipe.com/recipe/b14d1e29-cc47-41cc-b63f-54040f5a846b
- Extracted: 2026-06-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt