Southern braised green beans
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Southern-style green beans are an incredibly delicious and filling side dish. It mainly consists of green beans, red potatoes, bacon, garlic, onion, and spices simmered in a savory broth. And while it might take an hour worth of simmering on the stove, the end results are oh so worth it.
Eating your leafy greens has never been more delicious--or easy! Bacon adds an extra punch of flavor to the turnip and mustard greens in this Easy Braised Southern Greens recipe that is both healthy and comforting!
20 minutes · Gluten free · Serves 4 · These Cajun green beans are a delicious, spicy alternative to your average ho-hum green beans recipe. Super simple and quick to make, and you can tone down the heat or turn it up based on what your… More
This classic southern green bean recipe is popular across the American Deep South. Slow-cooked and tender, the beans are braised with bacon and new potatoes.
Easy to make with diced sauteed onions, hearty beef broth, a touch of cream, and of course pieces of crisped bacon, these green beans are a show stopper!
Discover the perfect Southern green beans recipe with bacon. This easy and delicious recipe brings the rich flavors of soul food to your table. Using fresh green beans and savory bacon, our step-by-step guide ensures a flavorful and satisfying dish. Ideal for family dinners or special occasions, these green beans are sure to impress.
Southern Green Beans and New Potatoes is a simple, hearty side dish recipe that delivers savory, fork tender vegetables with loads of homey, southern flavor! Fresh green beans, baby red potatoes, chicken broth, bacon and a little butter and garlic are all you need for this classic recipe that goes with any meal!
Smothered green beans are a southern classic recipe with bacon, onions and garlic slowly smothering fresh green beans for a savory, flavorful side dish. A great vegetable side dish recipe for Superbowl, Thanksgiving and to go alongside food for special events!
Southern-Style Green Beans with Potatoes and Bacon.
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