Southern Green Beans
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My Southern Green Beans are slow simmered with bacon until they’re tender, smoky, and full of flavor. This is my favorite side dish at Thanksgiving, but honestly I make it year round because it’s that good. With just a handful of ingredients and one pot, it’s easy to pull off even on a busy weeknight.
My Favorite Southern Green Beans
I didn’t grow up eating Southern green beans. It wasn’t until I moved to North Carolina 14 years ago that I fell in love with this style of cooking green beans low and slow until they’re tender.
Now they’re a permanent fixture on my Thanksgiving table, and my kids look for them every single year. I don’t save them just for the holidays, though. They’re simple enough that I make them all year long as an easy side dish for busy weeknight dinners. It’s the one vegetable that my husband and kids all like.
For more delicious Southern-style recipes, check out my collard greens recipe, southern rolls, mac and cheese, cornflake chicken tenders, and sweet potato casserole.
What Sets My Southern Green Beans Apart
- Bacon drippings base РI cook the bacon first and use the drippings to saut̩ the onion and green beans, so every bite picks up that smoky flavor from the start.
- Chicken stock instead of water – it builds a richer, more savory pot liquor than plain water ever could.
- Simmered to tender, not mushy – about an hour on a gentle simmer gets the beans soft and full of flavor while still holding their shape.
Southern Green Beans Ingredients
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Green beans – Trim and wash them well before cooking.
- Thick-cut bacon – This is what gives the beans their smoky flavor. Regular bacon works too, just use a slice or two more.
- Onion – diced, for a savory base.
- Garlic – chopped, added after the onion so it doesn’t burn.
- Chicken stock – for simmering the beans and building flavor. Vegetable stock works as a swap.
- Fresh thyme – for a light herbal note.
- Salt and black pepper – to season, with more added to taste at the end.
Substitutions or Variations
- No fresh green beans? Frozen beans work, but reduce the simmer time since they cook faster and can turn mushy.
- No bacon? Use diced salt pork, ham hock, or smoked turkey for the same smoky flavor without pork bacon.
- Want more spice? Add a pinch of red pepper flakes with the garlic.
- No fresh thyme? Use 1/2 teaspoon dried thyme instead.
How to Make Southern Green Beans
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- Wash, drain, and trim the green beans. Pat them dry with a paper towel.
- Add the bacon to a large, heavy-bottomed pan and cook over medium heat until crisp. Remove the bacon and drain on paper towels, leaving about 2 tablespoons of drippings in the pan. Set aside some of the bacon for topping the finished beans.
- Add the onion to the bacon drippings and cook over medium heat until softened.
- Add the green beans and sauté, tossing to coat them in the drippings. Add the garlic and cook for another 2 to 3 minutes.
- Pour in the chicken stock and add the thyme, salt, and black pepper. Stir in most of the cooked bacon, saving some for serving.
- Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 1 hour, until the green beans are tender but not mushy. Thicker beans may need extra time.
- Taste and season with more salt and pepper if needed. Sprinkle the reserved crispy bacon over the top before serving.
- Pat the beans dry before cooking – excess water on the beans will cool the pan and keep them from browning properly in step 4.
- Don’t skip resting the bacon on paper towels – it stays crisp for topping instead of going soggy back in the pot.
- Check for doneness by tasting, not just looking – Southern green beans should be tender enough to bite through easily, not just softened.
- Save some bacon drippings if your bacon runs lean Рyou want about 2 tablespoons to properly saut̩ the onion and beans.
- Thicker, older beans need more time – if yours aren’t tender at the 1 hour mark, keep simmering in 10 minute increments.
- Make it ahead – these reheat beautifully, which makes them one less thing to worry about on Thanksgiving day.
What to Serve with Southern Green Beans
These green beans are a natural fit alongside Thanksgiving turkey, mashed potatoes or honey baked ham for a holiday spread, and they’re just as good next to a simple weeknight roast chicken.
Southern Green Beans FAQs
Why are they called kilt green beans?
Some people call this style “kilt green beans.” Kilt is the traditional Southern and Appalachian past tense of kill, and it’s used to describe beans (or greens) that are simmered down until fully tender. It’s not a spelling mistake, it’s just old Southern dialect.
Can I make these ahead of time?
Yes. Cook them fully, then cool and refrigerate. Reheat gently on the stove before serving, which makes them a great make-ahead side for Thanksgiving.
Why are my green beans still tough after an hour?
Older, thicker green beans take longer to break down. Keep simmering in 10 minute increments and taste as you go until they’re tender.
Can I use canned or frozen green beans instead of fresh?
Fresh beans give the best texture, but frozen beans work if you cut the simmer time down. Canned beans are already soft, so they only need a short simmer to pick up flavor.
Do I have to use bacon?
No. Salt pork, ham hock, or smoked turkey all work in place of bacon if that’s what you have on hand or prefer.
Storage Instructions
- Refrigerate – Store cooled green beans in an airtight container in the fridge for up to 4 days.
- Freeze – These freeze well for up to 3 months. Cool completely, freeze in an airtight container or freezer bag, and thaw in the fridge overnight before reheating on the stove.
- Reheat – Heat gently on the stove until warmed through or in the microwave for a few minutes (1-2 minutes for a small portion, or 3-4 minutes for a larger batch.)
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Southern Green Beans
Equipment
- 1 large, heavy-bottomed panÂ
Ingredients
- 2 pounds green beans
- 4 slices thick-cut bacon diced
- 1 small onion diced
- 1 Tablespoon garlic chopped
- 2 cups chicken stock
- 2 sprigs fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash, drain, and trim the green beans. Pat dry with a paper towel.2 pounds green beans
- Add the bacon to a large, heavy-bottomed pan and cook over medium heat until crisp. Remove the bacon and drain on paper towels, leaving about 2 tablespoons of bacon drippings in the pan. Set aside some of the bacon for topping the finished green beans.4 slices thick-cut bacon
- Add the onion to the bacon drippings and cook over medium heat until softened.1 small onion
- Add the green beans and sauté, tossing to coat in the bacon drippings. Add the garlic and cook for another 2–3 minutes.1 Tablespoon garlic
- Pour in the chicken stock and add the thyme, salt, and black pepper. Stir in most of the cooked bacon, reserving some for serving.2 cups chicken stock, 2 sprigs fresh thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 1 hour, or until the green beans are tender but not mushy. Thicker green beans may require additional cooking time.
- Taste and season with additional salt and pepper as needed. Sprinkle the reserved crispy bacon over the green beans before serving.
Nutrition
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