Southern Green Beans & Potatoes

Close up view of green beans and potato meal.

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4.67 from 3 votes

Southern Green Beans & Potatoes

This makes 4 sides or for a peasant meal serve with homemade cornbread.

Prep Time10

Cook Time4

Total Time4 10

Course: Side Dish

Cuisine: American

Servings: -4 servings

Calories: 127kcal

Author: Sydney Dawes

Ingredients

1½ cups frozen green beans
2 white potatoes skin on, cut in sixth
⅓ cup chicken broth
1 tablespoon butter
½ onion slice thin
2 garlic cloves minced
½ teaspoon red pepper flakes

Instructions

Add the chicken broth, potatoes. and onion to the bottom of a 2-quart slow cooker
Add the green bean and top with the garlic, red peppers, and butter.
Cover and cook on the high setting for 4 hours or until green beans are tender and the potatoes fully cooked. Check the potatoes after about 3 hours to avoid overcooking and mush potatoes.

Notes

add ham hock or bacon.
fresh beans can also be used but will need to cook longer.
if doubling the recipe you will need to size up to a 3 or 4-quart slow cooker.

HOW TO STORE: Let the green beans and potatoes cool down to room temperature. Place them in covered container and store in the refrigerator. The leftover green beans and potatoes should be consumed within 2-3 days.

HOW TO REHEAT: When reheating the leftover green beans and potatoes, you can either heat them up in the microwave or on the stove in a saucepan with a little bit of water or broth.

Nutrition