Southern Style Green Beans

Southern style green beans simmer slowly on the stovetop with bacon and onions until the fresh green beans are tender, flavorful, and melt-in-your-mouth delicious! This comforting, old fashioned side dish is a Southern tradition that pairs beautifully with everything from fried chicken to holiday dinners.

If you love classic Southern sides, be sure to try these slow cooker green beans, Arkansas green beans, and Amish green beans with brown butter, too! You’ll also want to check out our full collection of side dishes for more family favorites.

Before You Get Started

• Choose quality bacon. Thick-cut bacon renders more flavorful drippings that infuse the beans. If you prefer leaner beans, you can spoon off some of the fat before serving, but remember: fat equals flavor in Southern cooking!
• Don’t skip the chicken broth. Water works in a pinch, but chicken broth adds richness and depth that makes these beans taste restaurant-quality. Use low-sodium broth so you can control the salt level.
• Fresh beans are best, but frozen works too. Fresh green beans have the best texture and flavor, but frozen cut green beans are a convenient alternative. No need to thaw them first; just add them straight to the pot and increase the cooking time by 5-10 minutes if needed.
• Cook low and slow for tender beans. The hallmark of Southern-style green beans is their melt-in-your-mouth texture. Plan for at least 40-45 minutes of simmering, and don’t be afraid to go longer if you like them extra soft.

How to Make Southern Style Green Beans

Step 1: Cook Bacon Until Crisp

Use a large Dutch oven or heavy pot over medium heat. Cook the chopped bacon, stirring occasionally, until it’s golden brown and crispy, about 7-10 minutes. 

Don’t rush this step. The rendered fat is what gives these beans their rich, smoky flavor. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, but leave those flavorful drippings in the pot!

** Pro Tip: Thick-cut bacon works best here because it renders more fat and has better texture when crispy. You’ll use half the bacon in the pot and save the rest for garnish.

Step 2: Sauté the Onion (and Garlic, if Using)

Add the sliced onion to the bacon drippings and cook, stirring occasionally, until softened and translucent, about 5-6 minutes. The onion should be soft and slightly golden at the edges; this adds a sweet, caramelized depth to the beans.

If you’re adding garlic for extra flavor, stir it in during the last 30-60 seconds of cooking the onion; just until fragrant. Garlic burns quickly, so don’t add it too early.

Step 3: Add Green Beans and Seasoning

Stir in the trimmed and cut green beans, chicken broth, sugar, soy sauce, black pepper, and half of the cooked bacon. Make sure the beans are mostly submerged in the liquid (this helps them steam and braise at the same time).

** Quick Note: The soy sauce might seem like an unusual ingredient, but it adds a subtle umami boost that deepens the savory flavor without making the beans taste like soy sauce. It’s a secret ingredient that makes these beans taste extra special!

Step 4: Boil, Then Simmer Low and Slow

Bring the liquid to a rolling boil over medium-high heat, then immediately reduce the heat to low. Cover the pot with a lid and let the beans simmer gently for 40-45 minutes, stirring every 10-15 minutes.

You’ll know they’re ready when they’re very tender and have soaked up that savory broth. The beans should be soft enough to cut easily with a fork (definitely not crisp-tender)!

** Pro Tip: If you like your beans extra soft and fall-apart tender (true Southern style), let them simmer for up to 60 minutes. Adjust the cooking time to match your texture preference.

Step 5: Taste and Adjust Seasoning

Before serving, taste the beans and add salt if needed. The amount will depend on how salty your broth and bacon are, so season to your preference. You can also add a pinch more sugar if you want a slightly sweeter flavor.

** Quick Note: If the liquid has reduced too much and the beans seem dry, add a splash more broth or water. If they seem too watery, remove the lid for the last 5-10 minutes to let some liquid evaporate.

Step 6: Garnish and Serve

Top with the reserved crispy bacon and serve hot. These beans are even better the next day when the flavors have had time to meld, so don’t hesitate to make them ahead!

Recipe Variations

• Add garlic: For a more robust, savory flavor, add 2-3 minced garlic cloves when sautéing the onion. This aligns with restaurant-style green beans and adds depth.
• Try different meats: Swap the bacon for ham hocks, smoked turkey wings, smoked sausage, or smoked pork neck bones for different flavor profiles. All add that signature smoky Southern taste.
• Make it vegetarian: Use vegetable broth instead of chicken broth and skip the bacon. Add 1-2 teaspoons of smoked paprika or a few drops of liquid smoke to mimic the smoky flavor. Use butter or olive oil to sauté the onions.
• Finish with brightness: Add a splash of apple cider vinegar or white vinegar at the end for a bright, acidic touch that cuts through the richness.
• Add heat: Season the beans with Cajun seasoning, Creole seasoning, hot sauce, crushed red pepper flakes, or a dash of cayenne for a spicy kick.
• Garnish options: Finish with chopped fresh parsley, thyme, chives, or basil for a pop of color and freshness. A squeeze of fresh lemon juice also brightens the flavor.

Serving Suggestions

Perfect Pairings

These Southern green beans pair beautifully with classic comfort foods like fried chicken, pan-fried pork chops, smothered chicken, or Southern meatloaf. They’re also perfect alongside holiday favorites like Dutch oven roast chicken, maple glazed turkey breast, pineapple glazed ham, and bourbon glazed ham.

Complete the Meal

Round out your Southern dinner with Southern cornbread, spoon bread, baked mac and cheese, crispy red potatoes, or flaky biscuits for a true down-home feast! Then, add easy banana pudding for dessert!

Storage, Freezing & Make Ahead

• Make Ahead: These green beans just get better as they sit and the flavors come together, so feel free to make a big batch in advance.
• How to Store: Store leftovers in an airtight container in the refrigerator for about 3-4 days.
• How to Freeze: Allow the green beans to cool completely before transferring to freezer-safe containers or bags. They can be stored in the freezer for up to 3 months. You might find that the fats (from the bacon) solidify when the green beans cool, which is no problem. You can either spoon off some of the hardened fat, or just reheat the pot and stir the fat back into the broth. Remember, fat is flavor!
• How to Reheat: Place the beans, broth, and other ingredients in a skillet or Dutch oven on the stovetop. Cook over low heat, just until warmed through. You can also reheat individual servings in the microwave until warm, about 30-60 seconds. Add a splash of broth if they seem dry.

Frequently Asked Questions

How do I make Southern green beans more flavorful?

Use plenty of bacon drippings, onion, and chicken broth, and let the beans simmer slowly so they absorb all that rich, smoky flavor. Other good options include adding garlic, seasoned salt, Cajun seasoning, cayenne, or crushed red pepper flakes.

What makes Southern-style green beans different from other green bean recipes?

They’re cooked low and slow in broth with bacon or ham, resulting in tender, savory beans rather than crisp-tender ones.

Can I use frozen green beans instead of fresh?

Yes, frozen green beans work fine. Just reduce the simmering time slightly since they’re already partially cooked.

How long should I cook green beans to make them tender?

Simmer for about 40-45 minutes, or until they’re soft and infused with flavor (not crisp like steamed green beans).

Why are my green beans bland or watery?

They may need more seasoning or cooking time; let the liquid reduce a bit and add extra salt, pepper, or soy sauce to taste.

What can I substitute for bacon to make these vegetarian?

Use olive oil or butter instead of bacon drippings and add smoked paprika or liquid smoke for that same smoky depth. Swap chicken broth for water.