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Southern Green beans and New Potatoes with Bacon

Southern Green beans and New Potatoes with Bacon

Course Side Dish
Cuisine American
Keyword side dish,
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 Servings
Author Sandra | Sandra's Easy Cooking


  • 4-5 slices Hickory Smoked Bacon
  • 1 teaspoon butter
  • 2 cloves Garlic minced
  • 2 Shallots chopped
  • 1 lb. New Potatoes boiled until tender
  • 1 family size frozen Green Beans defrosted and drained
  • Sea Salt and Ground Black pepper to taste
  • 1 teaspoon dried Parsley
  • 1 teaspoon dried Rosemary


  1. Start by washing your hands with warm water and soap for at least 20 seconds before and after handling food. Wash your cutting boards and counter tops with hot soapy water.
  2. Remove the outer skin from the garlic and shallots. Wash the potatoes, garlic, and shallots: rub by hand or scrub with a clean brush while rinsing under running tap water. Dry with a clean cloth towel or paper towel before cutting vegetables.
  3. Fill a large cooking pot with water, at least 2 inches above the potatoes, and drop in the potatoes. Add 1 tablespoon of salt and allow the potatoes to boil on high heat. Boil until the potatoes are tender, about 25 minutes. Using a colander, drain the potatoes, and rinse with cold water. Set aside.
  4. Slice bacon into bite-size pieces. Heat the skillet. When hot, add sliced bacon. After handling the bacon, wash your hands and the cutting board with hot, soapy water.
  5. Cook bacon until crispy. Place the cooked bacon on a paper towel to drain. Remove the skillet from the heat and spoon out half of the leftover bacon grease. Allow the grease to cool and discard.
  6. Turn down the heat to medium-low. Add 1 teaspoon of butter to the skillet. When the butter is melted, add minced garlic and chopped shallots. Sauté for 20-30 seconds.
  7. Add tender new potatoes, and turn a few times so the skin of the potatoes is coated with the oil.
  8. Gently stir the green beans together with the potatoes in the skillet. Season with sea salt and ground black pepper, dried parsley and rosemary. Crumble the cooked bacon on top of the mixture. Continue heating and stir occasionally until a food thermometer reads 165 ºF and the dish is steaming. Serve immediately.
  9. Enjoy your leftovers! Refrigerate them at 40 ºF or below within two hours.
  10. Serve it immediately with perhaps salad and chicken or turkey on the side.

Recipe Notes

Chill: Enjoy your leftovers! Refrigerate them at 40 ºF or below within two hours. Clean: Wash surfaces and utensils after each use. Wash fruits and veggies before preparing food, even if you plan to peel them. Separate: To prevent cross-contamination, always use separate cutting boards and plates for produce and for raw meat, poultry, seafood, and eggs. Cook:  Always use a food thermometer to ensure cooked food reaches a safe internal temperature. (165 ºF for poultry – 145 ºF for fish, pork, beef, veal, and lamb – 160ºF for ground beef, pork, veal, and lamb).

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