Green Beans, New Potatoes and Bacon


  • 1/4 pound bacon (about 4 thick or 6 thin slices)
  • 1 pound green beans, washed and trimmed, and either left whole or cut in 2" pieces
  • 3-4 new potatoes, unpeeled, cut in 2" cubes
  • 1 small onion, diced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 to 1 cup chicken broth
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Green Beans, New Potatoes and Bacon

Time: 25 minutes prep, 15 minutes cook
Servings: 8


  1. In a 4-1/2 quart stewpot or Dutch oven, brown the bacon until crisp and pour off grease. Set bacon aside to drain. Add the beans, potatoes, onions, salt, pepper and 3/4 cup of the broth to pan; stir. Bring to a boil, reduce heat and cover; simmer 15-18 minutes or until vegetables are tender-crisp, using the remaining 1/4 cup chicken broth if needed. Crumble or tear bacon and toss lightly into vegetables.
  2. NOTE: Depending on thickness and freshness of green beans, you might want to give the green beans a 3 minute head start in simmering before adding potatoes so they will be done about the same time.
  3. 6-8 servings
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3 votes | 9945 views

A delicious side to serve with meat, or as a main luncheon dish with salad. Honestly I could almost eat a whole plateful of this! It is so simple but so tasty. First run-through I followed the recipe exactly from Homestyle Amish Kitchen Cookbook by Harvest House Publishers 2010. Having made it several times since I made only minor revisions.


  • July 5, 2015
    I have just made your recipe and it is very lovely! I used my left over roast chicken juices and fats which added so much flavour that a chicken stock or soup was really not necessary at all. Thank you for this recipe. I will be adding it to my list of faves!
    1 reply
    • Salad Foodie
      July 10, 2015
      Thanks for your review, and great flavor suggestion.
    • ShaleeDP
      June 25, 2015
      Awesome veggie recipe. A good side.
      • judee
        June 22, 2015
        What a beautiful medley of vegetables.