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A while back, I shared a step by step of my Southern Green Beans. You guys absolutely flipped for them. In my opinion they make any entrée complete. They truly are one of a kind and are overflowing with amazing flavor. I have a 2 year old who only eat cottage cheese and crackers. I introduced these green beans to her and now all she eats is cottage cheese, crackers and my green beans. They will turn any vegetable sceptic into a believer.
WHAT YOU WILL NEED
- Canned cut green beans
- Chicken broth or water
- Bacon (no sugar added)
- Yellow onion
- Garlic cloves
- Ghee
- Salt/pepper
HOW TO MAKE SOUTHERN GREEN BEANS
Add a large pot to low heat. Transfer the canned green beans, undrained and chicken broth or water to the pot. Make sure the liquid covers the green beans. Tear the onion slices into medium size pieces and add to the beans along with the ghee, garlic, bacon and salt/pepper.
Cook uncovered for 6 hours on low. Make sure to check back on the green beans throughout the day. As it cooks it will get low on liquid, so be sure to add more chicken broth or water as needed. If they do not have enough liquid they may shrivel and get crispy.
Once the beans are done cooking, remove the bacon and chop into smaller pieces and add back to the green beans.
HOW TO SERVE THESE SOUTHERN GREEN BEANS
These Southern Green Beans are so delicious I can literally eat them as a meal by themselves. If I don’t eat the whole pot first, I like to serve them with the following:
- Roast
- Steak and Cauliflower Mash
- Chicken Poppy Seed Casserole
- Chicken breast
- Stuffed peppers
- Beef Tips and Gravy
- Chick-fil-A Nuggets
TIPS & TRICKS
- Add liquid through the cooking process. Throughout the day, make sure to check on the green beans and as liquid gets low add either chicken broth or water to cover the green beans. If you don’t do this they will burn and shrivel up.
- Make sure to add full slices of bacon to the pot of green beans. This adds so much flavor to the green beans during the cooking process. When you are ready to serve, you can cut the bacon up into tiny pieces and add back in or remove all together. The main purpose of the bacon is to give the beans flavor.
- Cook long and low. Every Sunday when I wake up I will double my recipe and cook all day. We will eat some of the green beans for Sunday night dinner and have enough leftovers to eat throughout the week.
- You can cook the green beans in the crockpot, however they are not near as good as cooking on the stovetop. I’m not sure why they don’t taste the same, but I have tried and tried, but they just don’t compare to the stovetop version.
SHOP MY POST
Southern Green Beans
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6–8 servings 1x
- Diet: Gluten Free
Description
Ingredients
Instructions
- Add a large pot to low heat. Transfer the canned green beans, undrained and chicken broth or water to the pot. Make sure the liquid covers the green beans. Tear the onion slices into medium size pieces and add to the beans along with the ghee, garlic, bacon and salt/pepper.
- Cook uncovered for 6 hours on low. Make sure to check back on the green beans throughout the day. As it cooks it will get low on liquid, so be sure to add more chicken broth or water as needed. If they do not have enough liquid they may shrivel and get crispy.
- Once the beans are done cooking, remove the bacon and chop into smaller pieces and add back to the green beans.
- Enjoy!
Notes
- As for the liquid you can use chicken broth or water. I love using chicken broth because it give the beans a lot of great flavor.
- Be sure to check back on the beans frequently to make sure it has enough liquid. Make sure there is always liquid slightly covering the beans.
- You can cook in the crockpot on low for 6 hours. However, I just don’t like them as well as the stovetop version.
- Store any leftover green beans in Tupperware and in the fridge for up to one week.
- Canned green beans are the best. You can use fresh but it will not taste near as good as canned.
- 7 NET carbs per serving
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5
- Sodium: 594
- Fat: 7
- Carbohydrates: 12
- Fiber: 5
- Protein: 6
- Cholesterol: 14
Keywords: Southern Green Beans, Green Beans, Slow Cooked Green Beans, Side Dish, Whole30, Keto, Paleo
PIN THESE SOUTHERN GREEN BEANS
Comments (16)
These are the bomb.com!
★★★★★
Thank you so much
I made these beans on thanksgiving and my 11 year old asked that I make them again on Christmas. They are SO delicious! They remind me of the way my great grandmother used to make them when I was little. Plus they smell so good while cooking. Perfection!
★★★★★
Can you use fresh green beans for this?
Be sure to check out my notes and blog post regarding fresh green beans. I got into about why you should use canned.
Did you find the notes on using fresh green beans? I can’t seem to find them.
Incredibly simple and so delicious! We had them for thanksgiving but they’ll be on the menu year round!
★★★★★
OH MY GOSH. I’ve made these green beans twice now and let me tell you, they are AMAZING. I was a little skeptical on how they would cook that long without turning to mush, but they are fantastic. My new favorite way to cook green beans !
★★★★★
We make these every weekend!!
★★★★★
I’ve got these cooking on my stove right now. Smells wonderful!
★★★★★
This recipe is a favorite in our house. We have been making a pot on Sunday and eating it all week long. My 9 year old, picky eater, loves these! They’ve been a great addition to the Clean Keto challenge. Thank you!
★★★★★
We love these! I’ve got a pot on the stove for Sunday dinner. Thanks for the great recipe.
★★★★★
This is so great to hear!!! Thank you
I love these green beans! It reminds me of my childhood and so easy to make! Do you think there is a way to adjust the recipe and make it in the instant pot? Thanks!
★★★★★
YAY! I am so happy to hear. These won’t taste as good in the crockpot or the instant pot. It never turns out the same for me.
This recipe is amazing and SO flavorful! I make it at least weekly, sometimes more. Its such a delicious way to get veg & protein!
★★★★★