Green Beans, New Potatoes and Bacon Recipe

click to rate
3 votes | 11805 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.

Prep time:
Cook time:
Servings: 8


Cost per serving $0.94 view details
  • 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


  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


Add the recipe to which day?
« Today - Mar 08 »
Today - Mar 08
March 9 - 15
March 16 - 22
March 23 - 29
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 198g
Recipe makes 8 servings
Calories 208  
Calories from Fat 63 30%
Total Fat 6.98g 9%
Saturated Fat 2.21g 9%
Trans Fat 0.0g  
Cholesterol 10mg 3%
Sodium 241mg 10%
Potassium 696mg 20%
Total Carbs 29.39g 8%
Dietary Fiber 7.2g 24%
Sugars 1.27g 1%
Protein 7.75g 12%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)



  • 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.

        Leave a review or comment