Smothered Green Beans
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Y'all, if you're a southerner, you know that Smothered Green Beans are the only way we truly like to eat our green beans. We love them slathered in bacon and onions with a sweet, savory sauce. They're tender, smoky, and the perfect side for Sunday supper, holidays, or any time you want some southern soul food!
This recipe takes ordinary canned green beans and turns them into a buttery delight. You can use canned beans from the grocery store, or those you've canned from the garden. Learn the secrets to making perfect smothered green beans that bring southern comfort to your table with every bite!
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You'll Love This Southern Recipe!
- Simple Ingredients: use pantry staples and a few fresh items
- Make it Ahead: soul food that gets even better with time
- One Pan Wonder: make, serve and clean up in the same pan!
This simple recipe is one of those hand-me-down classics that always showed up on my Granny's table. I remember her standing over the stove, watching the greasy green beans bubble away in pot liquor with bacon drippings. This southern side dish tastes like family dinners and second helpings, which is why it's the perfect comfort food.
Smothered green beans have recently made an appearance on TikTok because they're easy to make and bring back so many memories. If you're into southern soul food, you definitely need to fix this tried and true recipe!
Ingredients
To smother these beans up right, you’ll need the following ingredients: Quantities can be found in the recipe card below.
- Thick-cut bacon: Use a savory cut for rich flavor
- Onion: Can use sweet onion or vidalia onion instead
- Canned green beans: Drained to avoid excess liquid
- Chicken broth: Can substitute vegetable broth or beef broth
- Vinegar: Gives it the perfect amount of zip
- Brown sugar: Balances the tang with some sweetness
- Onion powder: Boosts the onion flavor
- Garlic powder: A staple in southern cooking
- Salt and cracked black pepper: The perfect seasoning
- Pat of Butter: Just because it makes everything better!
Step-by-Step Instructions
- Add diced bacon to a large skillet or dutch oven over medium heat. Cook bacon until crispy, then transfer to a paper towel-lined plate.
- In the same skillet with the bacon grease, cook diced onions until softened.
- Make sure the onions are caramelized before adding other ingredients.
- Stir in green beans, chicken broth, vinegar, brown sugar, onion powder, garlic powder, salt, and pepper.
- Bring everything to a boil, then reduce heat to low. Simmer uncovered for 30 to 40 minutes until the liquid has reduced and beans are tender.
- Return the bacon to the skillet or pot and stir it in before serving. Add a pat (one tablespoon) of butter and swirl it into the beans.
What to Serve With Smothered Green Beans
Here are just a few of my favorite recipes that go great with southern green beans...
Variations
- Swap crispy bacon for diced ham or andouille sausage
- Substitute honey for the brown sugar
- Use beef broth for a deeper, heartier flavor
- Add small red potatoes for a more filling dish
Helpful Tips
- Let the beans simmer uncovered so the sauce reduces.
- Don’t skip the bacon grease, it’s essential for authentic southern flavor.
- Make it ahead of time for an even better taste the next day.
- Adjust the seasoning as it simmers since flavors get stronger over time.
Recipe FAQ
Red pepper flakes or cayenne pepper can bring the heat. You can even add spice to individual servings.
No way. The bacon grease is what gives this dish its rich, southern flavor!
Yes, and it will even taste better. Reheat on the stove or in the microwave before serving.
Absolutely. Add more bacon, ham, or sausage. You can also toss in some new potatoes for a heartier meal.
Storage Guide
- Store leftovers in an airtight container in the fridge for 4 to 5 days.
- Freeze in a freezer-safe container for up to 2 months.
- Thaw overnight in the fridge before reheating.
- Reheat individual servings in the microwave for 60 seconds or warm the whole batch on the stovetop over medium-low heat, stirring occasionally until hot.
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Recipe Card
Southern Smothered Green Beans
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- large skillet (or dutch oven/stock pot)
Ingredients
- 6 strips thick-cut bacon diced
- 1 medium onion diced
- 2 (15 oz cans) green beans, drained (I use Del Monte Fresh Cut Green Beans)
- ½ cup chicken broth
- 1 tablespoon vinegar
- 1 tablespoon brown sugar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon salt
- ¼ teaspoon cracked black pepper
- 1 tablespoon butter
Instructions
- Add diced bacon to a large skillet or dutch oven over medium heat. Cook bacon until crispy, then transfer to a paper towel-lined plate.6 strips thick-cut bacon
- In the same skillet with the bacon grease, cook diced onions until softened.1 medium onion
- Make sure the onions are caramelized before adding other ingredients.
- Stir in green beans, chicken broth, vinegar, brown sugar, onion powder, garlic powder, salt, and pepper.2 (15 oz cans) green beans, drained, ½ cup chicken broth, 1 tablespoon vinegar, 1 tablespoon brown sugar, ½ teaspoon onion powder, ½ teaspoon garlic powder, ⅛ teaspoon salt, ¼ teaspoon cracked black pepper
- Bring everything to a boil, then reduce heat to low. Simmer UNCOVERED for 30 to 40 minutes until the liquid has reduced and beans are tender.
- Return the bacon to the skillet or pot and stir it in before serving. Add a pat (one tablespoon) of butter and swirl it into the beans.1 tablespoon butter
Notes
-
- Let the beans simmer uncovered so the sauce reduces.
- Don’t skip the bacon grease, it’s essential for authentic southern flavor.
- Make it ahead of time for an even better taste the next day.
- Adjust the seasoning as it simmers since flavors get stronger over time.
- Store leftovers in an airtight container in the fridge for 4 to 5 days.
- Freeze in a freezer-safe container for up to 2 months.
- You can use fresh green beans as a substitute, but you will have to double the cooking time and add extra liquid to the pot.
Nutrition
Nutrition info is an auto generated estimate.
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