Southern-style green beans

Slow-simmered green beans with onion, a little bacon and savoury stock.

Before you start

Serves about 4. Check all ingredient labels for allergens. Cooking times are approximate; use the doneness checks below.

Ingredients

• 500 g trimmed green beans
• 100 g bacon, chopped
• 1 small onion, diced
• 350 ml chicken or vegetable stock
• Black pepper
• 1 teaspoon cider vinegar, optional

Method

1. Cook bacon in a saucepan until cooked through and beginning to brown. Add onion and soften gently.
2. Add beans and stock. Bring to a simmer, cover partly and cook gently for about 25–40 minutes, until the beans are as tender as you like. Add water if needed to stop the pan drying out.
3. Taste before adding salt: bacon and stock may already provide enough. Finish with pepper and optional vinegar.
4. For a meat-free version, omit bacon, soften the onion in a tablespoon of oil and use vegetable stock.

Make it a meal

Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.

Leftovers

Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.

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Updated October 29, 2026 · Independent practical guidance