Ingredients
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2 lbs fresh green beans, trimmed (or 2 lbs frozen cut green beans)
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4–6 slices thick-cut bacon, chopped
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1 medium onion, diced
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3 cloves garlic, minced
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3 cups chicken broth (or enough to mostly cover beans)
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1 tsp seasoned salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp onion powder
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Optional:
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1 smoked ham hock instead of bacon
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1–2 tbsp butter (for extra richness)
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1 small potato, peeled & cubed (thickens the broth slightly)
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Instructions
1. Cook the bacon
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In a large pot or Dutch oven, cook bacon until browned.
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Remove bacon pieces and set aside, but leave the drippings in the pot.
2. Sauté onions & garlic
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Add the diced onion to the pot and sauté 4–5 minutes, until softened.
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Add garlic and cook 1 minute more.
3. Add green beans & seasonings
Stir in:
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Green beans
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Seasoned salt
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Black pepper
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Garlic powder
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Onion powder
Mix to coat beans in the bacon drippings.
4. Add broth & simmer
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Pour in chicken broth until beans are mostly covered.
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Add the cooked bacon back in (or add ham hock if using).
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Bring to a simmer, reduce heat to low, cover, and cook 1–1½ hours, stirring occasionally.
5. Finish
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Taste and adjust seasoning.
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If you want them extra rich, stir in 1–2 tbsp butter at the end.
Serving Suggestions
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Cornbread
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Mashed potatoes
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Fried chicken or pork chops
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Thanksgiving / holiday spread
Tips for Authentic Southern Flavor
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Longer = better — simmer up to 2 hours for ultra-tender beans.
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Add a splash of apple cider vinegar at the end for brightness.
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Use ham hock, smoked turkey wing, or neck bones for extra smoky depth.
