Ingredients:
1 lb fresh green beans, trimmed and snapped
3 medium russet or Yukon gold potatoes, peeled and cubed
4 slices bacon, chopped
1 small onion, diced
2 cloves garlic, minced
4 cups chicken broth or water
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon butter
Instructions:
In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy and browned. Remove a small portion for garnish if desired, leaving the drippings in the pot.
Add the diced onion to the bacon drippings and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the green beans and cubed potatoes to the pot. Pour in the chicken broth or water, making sure the vegetables are mostly covered.
Season with salt, black pepper, smoked paprika, and crushed red pepper flakes if using. Bring to a gentle boil.
Reduce heat to low, cover, and simmer for 30–40 minutes, or until the potatoes are tender and the green beans are soft and flavorful. Stir occasionally and add a little more liquid if needed.
Stir in the butter during the last few minutes of cooking for added richness. Adjust seasoning to taste.
Serve hot, spooning some of the flavorful broth over the vegetables for that classic Southern-style comfort side dish.